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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).
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2
Divide into 12 balls.
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3
Pop them on a baking tray, cover with clingfilm and set aside to chill in the fridge.
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4
Meanwhile, make the sauce.
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5
Bash the chilli, fennel and garlic together in a pestle and mortar until they break down.
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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.
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7
Add in the crushed garlic, chilli and fennel seeds and fry for 2 minutes.
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8
Tip in the tomatoes, add the vinegar and sugar and simmer very gently, uncovered, for about 20 minutes.
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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.
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10
(You may need to do this in batches if your pan is not very big.)
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11
Drain off any excess fat, pour in the sauce and cook for a further 15 minutes, then stir through the basil.
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12
Meanwhile, bring a big saucepan of salted water to the boil, add the pasta and cook for 7 minutes, or until al dente.
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13
Stir the sauce and meatballs through the pasta and divide equally among bowls.
