Mexican Inspired Pasta and Meatballs with Tomatillo Beer Sauce

I got adapted this recipe from Rachael Ray's 365 No Repeats Cookbook. I've noticed with alot of her recipes you can't always figure out what it's going to be from her titles, so make sure when looking at a recipe you always read thru the ingredients and instructions to give you a better idea. I've also noticed her portion sizes are ginormous!! When I finally did read thru this recipe I thought it sounded yummy, so I made it and it was YUMMY!! It is definitely different than your regular spaghetti and meatballs, but in a great way!

Mexican Pasta and Meatballs with Tomatillo Beer Sauce:
Serves 4

1lb spaghetti
3TB olive oil (divided 1TB meatballs, 2TB sauce)
1lb ground pork
1/2c bread crumbs
1 egg
4TB chopped cilantro, divided 2TB for meatballs, 2TB for sauce)
1tsp allspice
3 green onions, finely chopped
2TB finely chopped fresh thyme ( about 6 sprigs worth)
a few dashes of hot sauce, (Tabasco, franks, etc..)
salt and pepper to taste
4 cloves garlic, minced
1 large yellow onion, finely chopped
2 jalapenos, seeded and chopped
1c Mexican beer (I used Modelo)
20 tomatillos, peeled washed and course chopped
1c manchego cheese (grated) if you can't find it Romano is a good substitute.

Preheat oven to 400°. Bring a large pot of heavily salted water to a boil, and cook your pasta until al dente, or according to the package directions. In a good size bowl mix your pork, egg, bread crumbs, 2TB cilantro, allspice, thyme, scallions, hot sauce, salt and pepper to taste and 1TB olive oil. Form into 2" balls and place on a nonstick baking sheet, bake for 15 minutes. While the meatballs are cooking make your sauce. In a large skillet put your 2TB olive oil over med-high heat. Add your onion, garlic and jalapeno. Saute for about 5 minutes until soft. Add in your beer and cook for another minute. Add in your tomatillos and cilantro and season with salt and pepper. Cook the sauce until it is saucy and all the tomatillos are tender about 10 minutes. To serve mix your sauce with your drained pasta, the cheese and toss. Top with the meatballs, and a little extra cheese.