Linguine with Chipotle Meatballs

This delicious dish by Chef Santiago Gomez is guaranteed to impress. 

Servings: 6
Total Prep Time: 30 minutes
Difficulty: Moderate

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

Directions
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!