Garlic with Toasted Onion Fettuccine and Green Chili Meatballs

 

Garlic with Toasted Onion Fettuccine and Green Chili Meatballs

Ingredients: 1 8 oz package - Viviana Garlic with Toasted Onion Fettuccine                1 4 oz can - diced green chiles 12 oz - ground pork 1 - medium tomato 1 Tbsp - vegetable oil 1.5 cups - vegetable broth 1/2 tsp - salt 1/4 tsp - black pepper 1/4 tsp - cumin To taste - salt and black pepper

Directions:  1. Preheat oven to 400ºF. Heat a large pot of water on the stove over high heat. Rinse tomato and dice into 1/4" cubes. 2. Combine pork, 1/2 can of green chiles, and spices to a mixing bowl. Mix well. Form into 9-12 even sized meatballs. Put the meatballs onto a sheet pan and then place in the oven and cook until an internal temperature of 160ºF is reached. 3. While the meatballs are cooking heat a large frying pan on the stove over medium heat. Once hot add the vegetable oil, tomato, and remaining green chiles. 4. Add the Viviana Garlic with Toasted Onion Fettuccine to the boiling water. Cook until al dente. Drain using a colander and rinse throughly with water. 5. Add the vegetable broth to the pan with tomato. Reduce and season to taste with salt and black pepper. Add the Viviana Garlic with Toasted Onion Fettuccine to the sauce. Adjust seasoning as needed. Plate pasta and top with meatballs.