Linguine with aromatic meatballs

Servings: 6   |   Time: 35 minutes


  • 500 gr ground beef
  • 1 egg
  • 1 medium onion (grated or very finely chopped)
  • 4 cloves of garlic (grated or chopped)
  • 1 carrot, finely grated
  • 1/3 cup olive oil
  • 3 tbsp chopped dill
  • 3 tbsp chopped spring onion
  • salt
  • freshly ground pepper
  • 800 gr Linguine
  • 3 cups grated Pecorino Romano or grated Cretan Gruyere cheese
  • 25 gr fresh butter (optional)


STEP 1 | In a bowl put the minced meat, egg, onion, garlic, spring onion, carrot, dill, olive oil, salt and pepper.

STEP 2 | Knead the ingredients very well, for about a minute.

STEP 3 | Form small balls (about the size of a cherry) and place them on a plate.

STEP 4 | Place a pot on the fire, add the water and let it boil.

STEP 5 | Throw in the linguine together with all the meatballs, add salt and let it boil for about 12 to 14 minutes (see the cooking time on the package from the pasta).

STEP 6 | Turn off the heat, strain almost all the water and keep about a glass of water.

STEP 7 | In the same pot place the butter, the linguine, the meatballs, the grated cheese and the hot water we kept from boiling the pasta.

STEP 8 | Mix the pasta very well together with the meatballs, the cheese and the butter, while they are still warm, with gentle movements so as not to break up the meatballs.

STEP 9 | Serve with freshly grated cheese, pepper and fresh dill.