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How this works
Servings: 6
Ingredients
- 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 pounds 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
Instructions
- Bring a large pot of water to a boil and add a pinch of salt.
- Meanwhile, in a large skillet, heat 250 ml olive oil and chipotle sauce on medium heat.
- Add the tomato puree, beef stock, salt and pepper and cover until boiling and reserve.
- In a large bowl, combine ground beef, salt, pepper, cumin, eggs, garlic and bread crumbs.
- 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.
- Cook the pasta as directed.
- 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.
- Drain pasta, add to the meatball chipotle-tomato broth and serve with parmesan cheese. Enjoy!
Notes
Recipe courtesy of Barilla.
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