Linguini with Cotija Stuffed Meatballs

7 Steps to complete

• 1
  Pre-heat a conventional oven to 350°F.
• 2
  White Wine Sauce: Pre-heat a small saucepan for 2 minutes over medium heat. Lower heat to medium-low and add butter and onions. Sauté onions for 2 minutes. Add garlic and sauté for 1 minute. Stir in white pepper and nutmeg. Add white wine and reduce until evaporated (1 minute). Stir in sour cream, grated Cotija cheese and Chihuahua® Cheese. Bring to a boil, reduce heat to low, and simmer sauce for 8 minutes, stirring occasionally. Stir in basil and set aside until ready to use.
• 3
  Cheese: Preheat a nonstick pan on medium heat for 2 minutes. Slice the cheese in half, lengthwise, place both halves on the pan and sear each side for 30 seconds. Remove from heat and cut each wedge into 5 (about 1½”) pieces. Set aside until ready to use.
• 4
  Meatballs: In a medium bowl, add ground beef, chorizo, onion, garlic, egg, and breadcrumbs. Mix to combine. Divide mixture into 10 portions then form each meatball around 1 piece of seared Cotija cheese, making sure to cover cheese completely.
• 5
  Pre-heat a medium cast iron skillet for 3 minutes on medium heat. Evenly sear the meatballs (4-5 minutes) and place them on a rack atop a sheet tray and into the oven. Bake for 20 minutes or until a thermometer reads 160°F.
• 6
  Pasta: Meanwhile, bring 4-6 quarts of water to a boil. Add salt, 1 Tbsp. olive oil, and bay leaves. Cook pasta for 9 minutes. Once cooked and drained, toss with 1 Tbsp. olive oil.
• 7
  Serve pasta onto a plate and spoon about 2½ Tbsp. of white wine cream sauce on top of the pasta and top with 2-3 meatballs. Top meatballs with about 3 Tbsp. of cream sauce. Garnish with basil, and enjoy!