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Siempre Homemade

Chorizo meatball pasta in tomato sauce

A Mexican American–inspired chorizo meatball pasta simmered in a tomato-basil sauce.

Ingredients

For the meatballs

  • 1/2 lb chorizo
  • 1 lb ground beef
  • 3/4 cup breadcrumbs
  • 1 egg
  • 1/2 cup onion (finely minced)
  • 2 cloves garlic (minced)
  • 1/4 cup cilantro (chopped)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the sauce

  • 1 can San Marzano whole peeled tomatoes (28 oz)
  • 1/4 onion (chopped)
  • 3 cloves garlic (minced)
  • basil (fresh)
  • salt (to taste)
  • pepper (to taste)

Directions

  1. 1

    Make your meatballs by combining all ingredients, shape them into a ball and sear on all sides to seal then remove from the pan and set aside. (They don’t have to cook all the way because we will finish cooking them in the sauce.

  2. 2

    To the same skillet remove the oil leaving about 1 tbsp behind, add onions and sauté for about 5 mins until translucent. Then add the garlic and sauté until fragrant.

  3. 3

    Add the canned tomatoes and then fill the empty can 3/4 of the way with water, add to the sauce and simmer for 10 mins.

  4. 4

    Add fresh basil, salt & pepper and the seared meatballs and simmer for 20 mins.

  5. 5

    While the meatballs are simmering in the sauce, cook your pasta and 2 mins before it’s al dente, add the pasta to the sauce and about a cup of pasta water to finish cooking.

  6. 6

    Serve immediately and top with fresh basil and parmesan