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.
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).
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.
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.
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.