linguine chipotle meatballs
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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. 
Course: Entree
Keyword: barilla, barilla pasta, chipotle, linguine, meatballs, pasta
Servings: 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 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


  • 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!


Recipe courtesy of Barilla.