Pasta with Mexican Chicken Meatballs in Jalapeno n' Tomato Sauce
|Pasta||1 Pound, cooked and drained|
|For chicken meatballs|
|Ground chicken breast||3⁄4 Pound|
|Finely chopped cilantro||1 Tablespoon|
|Dried oregano||1⁄2 Tablespoon|
|Ground cumin||1 Teaspoon|
|6 inch corn tortilla||1 , soaked in warm water until soft, then drained|
|For the jalapeno tomato sauce|
|Olive oil||1 Tablespoon|
|Onion||1 Small, chopped finely|
|Garlic||1 Clove (5 gm), chopped finely (Medium Ones)|
|Jalapeno pepper||1 Medium, stemmed, seeded, and chopped fine (Or More To Taste)|
|Red bell pepper||1⁄2 Medium, cut into 1/4-inch dice|
|Canned no salt tomatoes||16 Ounce (1 Can)|
|Chopped fresh cilantro leaves||2 Tablespoon|
|Double concentrate tomato paste||1 Tablespoon|
|Dried oregano||1 Teaspoon|
Put all the ingredients for the meatballs in a mixing bowl.
With your hands, squeeze the ingredients together until thoroughly blended.
Remove the broiler tray and spray it lightly with nonstick cooking spray.
Preheat the broiler without the tray.
With a tablespoon and your fingers, scoop and shape rounded spoonfuls of the chicken mixture, forming balls and placing them on the broiler tray.
When all the meatballs have been shaped, broil them close to the heat until golden brown, turning them over once (they'll flatten slightly)â€”about 5 minutes per side.
While the meatballs are broiling, start the sauce.
In a large skillet or saucepan, heat the oil with the onion, garlic, jalapeno, and bell pepper over moderate heat.
When the vegetables sizzle, add the tomatoes, breaking them up with your hands, and the remaining ingredients.
Simmer the sauce until thick but still slightly liquid, about 10 minutes, adding the meatballs for the final few minutes of simmering.
Serve over cooked pasta.