Pork and chorizo meatballs with spaghetti recipe

Name: Pork and chorizo meatballs with spaghetti recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) lean minced pork (10% fat); 150 g (5.3oz) fresh chorizo sausage, the meat extracted from the skin; 1 small onion, finely chopped; 3 sprigs of oregano, leaves removed; 1 pinch sea salt and freshly ground black pepper; 1 spritz olive oil spray; 320 g (11.3oz) spelt spaghetti; 1 small dried red chilli; 0.5 tsp fennel seeds; 4 garlic cloves; 2 tsp olive oil; 1 small onion, finely chopped; 800 g (28.2oz) vine-ripened tomatoes, halved; 1 tsp red-wine vinegar; 1 pinch of sugar; 1 handful of fresh basil leaves

Servings: persons

200 g (7.1oz) lean minced pork (10% fat)
150 g (5.3oz) fresh chorizo sausage, the meat extracted from the skin
1 small onion, finely chopped
3 sprigs of oregano, leaves removed
1 pinch sea salt and freshly ground black pepper
1 spritz olive oil spray
320 g (11.3oz) spelt spaghetti
1 small dried red chilli
0.5 tsp fennel seeds
4 garlic cloves
2 tsp olive oil
1 small onion, finely chopped
800 g (28.2oz) vine-ripened tomatoes, halved
1 tsp red-wine vinegar
1 pinch of sugar
1 handful of fresh basil leaves

1
Put the minced pork, chorizo, onion, oregano, and a pinch of salt and pepper in a bowl and mix the lot together with your hands (the chorizo takes a bit of work as its much firmer than the pork mince).
2
Divide into 12 balls.
3
Pop them on a baking tray, cover with clingfilm and set aside to chill in the fridge.
4
Meanwhile, make the sauce.
5
Bash the chilli, fennel and garlic together in a pestle and mortar until they break down.
6
Heat the oil in a pan, then add the onions and cook slowly for 810 minutes, or until the onions have softened and started to go golden.
7
Add in the crushed garlic, chilli and fennel seeds and fry for 2 minutes.
8
Tip in the tomatoes, add the vinegar and sugar and simmer very gently, uncovered, for about 20 minutes.
9
Spritz a non-stick frying pan with a little olive oil, then add the meatballs and fry gently over a low heat for 10 minutes, turning them over once.
10
(You may need to do this in batches if your pan is not very big.)
11
Drain off any excess fat, pour in the sauce and cook for a further 15 minutes, then stir through the basil.
12
Meanwhile, bring a big saucepan of salted water to the boil, add the pasta and cook for 7 minutes, or until al dente.
13
Stir the sauce and meatballs through the pasta and divide equally among bowls.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 200 g (7.1oz) lean minced pork (10% fat), 150 g (5.3oz) fresh chorizo sausage, the meat extracted from the skin, 1 small onion, finely chopped, 3 sprigs of oregano, leaves removed, and more.

Yes, Pork and chorizo meatballs with spaghetti recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!