Lunch Spaghetti & Chorizo Meatballs Recipe

Soak breadcrumbs

In a small bowl combine 0.25 cups breadcrumbs and 2 tbs milk. Let sit 3–5 minutes until milk is absorbed.

Mix meatball mixture

In a medium bowl add 0.5 lb ground beef, 0.25 lb crumbled chorizo, the soaked breadcrumbs, 2 tbs grated Parmesan, 0.5 of an egg (beat one egg and use half), 1 minced garlic clove, 1 tbsp chopped parsley, 0.5 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Use clean hands or a fork to gently combine until just combined; avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 8 evenly sized meatballs (about 1.25–1.5 inches each). Roll lightly to form smooth balls. Place on a plate or tray and refrigerate 10 minutes to firm up (optional but helps keep shape).

Brown meatballs

Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in two batches if necessary) and brown on all sides, turning gently, about 6–8 minutes total. They do not need to be cooked through; just well-browned. Remove browned meatballs to a plate and set aside.

Sauté aromatics

In the same skillet used for meatballs, add 1 tbsp olive oil and reduce heat to medium-low. Add 0.25 small diced onion and sauté 3–4 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Build sauce

Stir in 1 tbsp tomato paste and cook 1 minute. Deglaze pan with 2 tbs red wine if using, scraping up browned bits. Add 1 cup crushed tomatoes, 0.25 tsp sugar (optional), 0.25 tsp dried basil, 0.5 tsp salt and 0.25 tsp black pepper. Stir to combine.

Simmer with meatballs

Return the browned meatballs to the skillet, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to low and cover partially. Simmer 10–12 minutes until meatballs are cooked through (internal temp 160°F/71°C for beef mixture) and sauce has slightly thickened. Taste and adjust seasoning with additional salt or pepper if needed.

Cook spaghetti

Bring a medium pot of water to a rolling boil and add 1 tbsp salt. Add 3 oz spaghetti and cook according to package directions until al dente (usually 9–11 minutes for thin spaghetti). Reserve 2 tbs pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add the drained spaghetti to the skillet with sauce and meatballs. Toss gently to coat, adding up to 2 tbs reserved pasta water as needed to loosen the sauce and help it cling to the noodles. Warm together 1–2 minutes so flavors meld.

Plate and garnish

Divide into a lunch portion on a plate: spaghetti topped with 4–6 meatballs (depending on size) and extra sauce. Sprinkle 2 tbs grated Parmesan cheese and 1 tbsp chopped fresh parsley over the top. Serve immediately.