These meatballs make for a great home-cooked meal, but instead of prepping a minced meat mixture from scratch, use ground meat that’s already seasoned: chorizo! Instead of the cured kind, buy fresh chorizo—it’s the kind that needs to be cooked before eating, and is easy to squeeze out of its casing. Some purveyors sell chorizo hubad (without casing), and buying this kind will save you even more time.
Chorizo Meatball Pasta Recipe
Making these chorizo meatballs will save you lots of time in the kitchen.
Ingredients
Chorizo Meatball Pasta Ingredients
- 500 Grams chorizo fresh, casing removed
- olive oil
- 1 medium white onion chopped finely
- 2 teaspoons pimenton de la Vera (Spanish paprika)
- 1 1/2 teaspoons dried oregano
- 1 500-gram can crushed tomatoes
- 1/2 Cup water swirled through the empty tomato can
- 500 Grams spaghetti noodles
- salt and pepper to taste
- fresh basil leaves to garnish
Instructions
- Form chorizo meat into balls and refrigerate until ready to use.
- Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry meatballs in batches until browned; do not overcrowd pan. Remove from pan; set aside.
- In the same pan, add onions; sauté until soft and translucent. Add garlic and sauté until fragrant. Add paprika and oregano; stir thoroughly. Add tomatoes and water; stir. Simmer, stirring occasionally, until slightly reduced, about 10 to 15 minutes.
- Cook pasta according to package directions and set aside.
- Add meatballs back to the pan and stir gently, making sure not to break up the balls. Simmer for 5 to 10 minutes or until sauce becomes thick and pulpy and oil starts to separate from the tomatoes. Season to taste with salt and pepper. Remove from heat.
- Serve with pasta and top with basil.
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