The addition of chorizo to this classic dish, really packs a flavour punch.
Place the chorizo in a food processor and whiz until very finely chopped. Place in a bowl with the beef mince.
Add the zucchini and parmesan to the chorizo mixture. Season with 1 ½ tsp salt and freshly cracked pepper. Combine the mixture together with your hands then form into 20 meatballs, using about 2 tbs mixture per ball.
Place on a tray lined with baking paper and chill for 30 minutes or freeze for 5 minutes to firm up.
Heat oil in a deep, large frypan over high heat. Cook the meatballs in batches, turning frequently, for 4–5 minutes or until browned. Remove from the pan and set aside.
Reduce the heat to medium, leaving the fat in the pan then add the onion and parsley stalks and cook for 2-3 minutes then add the and garlic and rosemary and cook to the pan and cook a further 1 minute until fragrant.
Add the tomato paste and vinegar, stir to combine and cook for 1 minute. Add the tomatoes, 1 cup water, season and stir to combine then bring to a simmer.
Add the meatballs and simmer for 20 minutes or until the sauce is reduced and the meatballs are cooked through.
Meanwhile, bring a large saucepan of water to the boil over high heat. Season well with salt.
Add the pasta and cook until al dente then drain, reserving 1/2 cup cooking liquid.
Combine the drained pasta and cooking liquid with the meatballs and stir to combine.
Serve the spaghetti and meatballs topped with parsley and parmesan.
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