Spaghetti Meatballs with Chorizo

    40 minutes

    There are two secret ingredients that make this recipe delicious with a slight smoky taste, chorizo and smoked paprika. A dollop of basil pesto gives the recipe some added zest. The chorizo can be omitted or replaced with bacon or salami.

    15 people made this

    Serves: 4 

    • 500g beef mince
    • 1/3 cup (25g) packaged breadcrumbs
    • 1 egg
    • 1 tablespoon Worcestershire sauce
    • 2 tablespoons tomato paste
    • salt and pepper, to taste
    • 2 tablespoons olive oil
    • 1 brown onion, finely chopped
    • 1 chorizo sausage, finely chopped
    • 2 cloves garlic, crushed
    • 1 teaspoon smoked paprika
    • 1 tin (400g) diced tomatoes
    • 1 cup (250ml) tomato pasta sauce
    • 3/4 cup (180ml) beef stock
    • 500g spaghetti
    • 1/3 cup (25g) grated Parmesan cheese
    • 1/4 cup (60g) basil pesto

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Combine the mince, breadcrumbs, egg, Worcestershire sauce and half the tomato paste in a bowl. Season with salt and pepper. Using clean hands, shape tablespoons of the mixture into meatballs (you will have 20 meatballs).
    2. Heat the oil in a large deep frying pan over medium-high heat. Cook the meatballs, turning, for 5 minutes or until browned lightly. Transfer to a plate.
    3. Cook the onion and sausage in the same pan, stirring, for 5 minutes or until chorizo is crisp. Add the garlic and paprika and cook, stirring, for 1 minute or until fragrant. Add the remaining tomato paste and cook, stirring, for 1 minute. Add the tomatoes, pasta sauce and stock and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Add the meatballs and simmer, uncovered, for 5 minutes or until sauce is thickened slightly and meatballs are cooked through. Season with salt and pepper.
    4. Meanwhile, cook the spaghetti in a large saucepan of boiling salted water, following packet instructions, or until tender. Drain. Serve the meatballs on the spaghetti sprinkled with the parmesan and dolloped with the pesto.

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