Hubby said I could make this again. It has a nice tangy, smoky taste.
Mexican Pasta with Tomatillo Sauce and Meatballs
2 c. Smart Taste penne
½ c. diced onion
1 lb 99% fat free ground turkey or chicken
½ c. panko
2 TB fresh cilantro, finely chopped
2 TB finely chipped fresh thyme
Few dashes hot sauce
Fresh ground black pepper
1/3 c. onion
Smoked garlic powder
2 jalapenos, seeded and thinly sliced
1 c. Mexican beer (or broth)
10 tomatillos, diced
2 TB fresh chopped cilantro
Smoked salt, to taste
1 chipotle pepper, finely diced
1 tsp chili powder
Couple dashes smoked paprika
Preheat oven to 400*. Bring pot of water to a boil for the pasta. Salt the water and cook pasta al dente.
Meanwhile, combine meatball ingredients and shape into 24-25 meatballs. Bake on jellyroll pan for 15 minutes.
Spray large skillet with cooking spray and add onion, garlic powder and jalapenos. Cook 5 minutes and add beer and cook 1 minute. Add tomatillos, cilantro, salt, chipotle pepper, chili powder and paprika. Fold in pasta and meatballs.
Yield: 4 servings.