Cook pasta according to package instructions. Add salt to the boiling water.

Slice chorizo into pieces.

Fry chorizo in a saucepan or wok until browned. Remove chorizo and set aside.

Add olive oil, bay leaf, garlic, and chili to the pan with the chorizo drippings. Sauté for 4-5 minutes until the onion softens.

Add chopped savoy cabbage, salt, and pepper. Fry until cabbage is partially cooked, about 5 minutes, stirring frequently.

Add chicken stock and simmer for 10 minutes, or until the cabbage is tender.

In a separate pan, heat olive oil.

Add meatballs and a pinch of salt. Cook for 10-15 minutes, until cooked through. Alternatively, sear the meatballs in the pan and transfer to a preheated oven to finish cooking.

Drain the cooked pasta.

Add the pasta to the pan with the cabbage and sauce.

Add the meatballs to the pasta and vegetables. Fry for 5 minutes to infuse the flavors.

Add the chorizo back to the pan.

Serve hot.