Mexican pasta with tomatillo sauce and meatballs from Rachael Ray 365 No Repeats: A Year of Deliciously Different Dinners by Rachael Ray

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Notes about this recipe

  • averythingcooks on April 27, 2024

    We opted to eat this as we would "albondigas al chipotle" instead of including pasta so I made 1/2 of everything & ultimately did not use all of the sauce. I added a little fresh chorizo to the meatball mix & just used the whole egg. I also tempered the tartness of the sauce with sour cream. A skillet of sauce & meatballs + the cheese went under the broiler and we ate it with garlic toasts. Very tasty and a great use of my freezer stash (including roasted tomatillos, poblanos, serranos + diced jalapenos).

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