Chorizo + Oregano Meatballs with Tripoline - Tucker
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Chorizo + Oregano Meatballs with Tripoline

This recipe for Spanish-style chorizo meatballs in homemade tomato sauce with Tripoline pasta was inspired by one of my most loved Disney films, Lady & The Tramp. Tripoline, if you haven’t come across it before, is a lovely thick ribbon style of pasta with frills down one edge, a bit like pretty underwear. Cheeky.

Chorizo + Oregano Meatballs with Tripoline

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serves 2

Ingredients

  • 200g minced pork
  • 150g fresh chorizo sausages, casing removed
  • ½ brown onion, finely chopped
  • A few sprigs of oregano, leaves picked, finely chopped
  • ½ brown onion
  • 1 clove garlic
  • ½ long red chilli, finely sliced
  • 1 tbsp olive oil
  • 400g tinned chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 200g dried or fresh Tripoline pasta*
  • Parmesan cheese, for grating
  • Oregano leaves, picked, for serving
  • Paprika, for serving
  • Olsson’s sea salt
  • Freshly ground black pepper
  • Fresh Tripoline pasta is available at speciality pasta shops, and dry Tripoline can be found in most supermarkets. If you can’t find Tripoline, spaghetti or linguine can also be used.

Method

  1. Place the pork mince, chorizo, onion and oregano in a bowl along with a good pinch of salt and pepper.
  2. With clean hands, scrunch everything up and mix well. Divide into 2 big balls. With wet hands, divide each ball into 4 and roll into little balls about the size of a golf ball. Place the balls on a lightly oiled plate, cover with plastic wrap and place in the fridge until needed.
  3. For the spicy tomato sauce, peel and finely chop the onion and garlic.
  4. Put a large pan of salted water on to boil. While this is starting to bubble, heat 1 tbsp of olive oil a large frying pan over medium heat. Add the onion and cook, stirring, for 7 minutes, until softened and lightly golden.
  5. To the pan, add garlic and chill and cook for 1-2 minutes, until they just begin to colour.
  6. Add tomatoes and balsamic vinegar. Bring to the boil and season to taste.
  7. While the sauce is bubbling away, heat another tbsp of olive oil in a separate pan. Add the meatballs and cook, stirring them around, for 8-10 minutes, until golden.
  8. Add the meatballs to the tomato sauce and simmer gently until the pasta is ready.
  9. Add the pasta to the saucepan and cook until al dente, or according to packet instructions if using dry.
  10. Drain the pasta over a bowl to save some of the cooking water.
  11. Return the pasta to the saucepan and spoon over half the tomato sauce into the pasta, adding a splash of cooking water to help loosen the pasta.
  12. Divide pasta between two plates and top with the rest of the sauce and meatballs.
  13. To serve, sprinkle over a few small oregano leaves, dust with a little paprika, and grate over some Parmesan cheese. Serve with Fig Salad.
http://heytucker.com/meatballs-with-tripoline/