Photo Credit: Barilla

Linguine with Chipotle Meatballs


Now that’s a spicy meatball! This recipe from Barilla’s Chef Santiago Gomez delivers captivating, smoky chipotle flavor to the basic meatball. 

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Recipe Type: Dinner
Serves: 6
Author: Chef Santiago Gomez


  • 1 box linguine
  • 1 7 oz. can chipotle sauce
  • 1 can tomato broth
  • 1 can beef stock
  • 250 ml olive oil
  • To taste salt and pepper

For the Meatballs

  • 1 pound lean ground beef
  • 2 cups Manchego cheese (shredded)
  • 2 eggs
  • ¾ cup breadcrumbs 
  • 1 garlic clove (chopped)
  • 250 ml olive oil
  • 1 teaspoon cumin 
  • Salt and pepper to taste


  1. Bring a large pot of water to a boil and add a pinch of salt.
  2. Meanwhile, in a large skillet, heat 250 ml olive oil and chipotle sauce on medium heat.
  3. Add the tomato puree, beef stock, salt and pepper and cover until boiling and reserve.
  4. In a large bowl, combine ground beef, salt, pepper, cumin, eggs, garlic and bread crumbs.
  5. Mix these ingredients into the meat and begin forming quarter-sized balls; place a small piece of Manchego cheese in center before completing each meatball. Make 12-14 small balls. 
  6. Cook the pasta as directed.
  7. Bring a large saucepan to medium heat, add olive oil and fry each meatball until golden in color. Once all the meatballs are ready, add them to the chipotle-tomato broth.
  8. Drain pasta, add to the meatball chipotle-tomato broth and serve with parmesan cheese. Enjoy!

Recipe courtesy of Barilla. 

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