Meatballs and Bacon Marinara

• 8 strips Bacon, Chopped
• 1 whole Onion, Diced
• 4 cloves Minced Garlic (3 Cloves For Meatballs, And 1 Clove For Sauce)
• 2 cans Peeled Crushed Tomatoes (28 Ounce Size Cans)
• 1 can Can Of Diced Tomatoes (14.5 Ounce Size Can)
• 2 pounds 80% Lean Ground Beef
• 3/4 cups Bread Crumbs
• 3/4 cups Grated Parmesan Cheese
• 3/4 cups Chopped Fresh Parsley
• 2 Eggs
• Salt And Pepper, to taste
• 1 box Pasta Of Your Choice (16 Ounce Box Or Enough For 6 Servings)

1. Preheat oven to 400 F.
2. In a large pot saute the bacon over medium heat until crispy.
3. Then drain off most of the grease and add the onions to the bacon and cook until the onions are translucent.
4. Add 1 tablespoon of the garlic and cook 1 to 2 minutes more.
5. Add the crushed and diced tomatoes and bring to a boil.
6. Add salt and pepper to taste.
7. Reduce heat to low and simmer uncovered for an hour.
8. You want the sauce to reduce a little bit.
9. In a large bowl combine the ground beef, bread crumbs, Parmigiano, parsley, salt and pepper to taste, and eggs.
10. Mix and form into 1 inch meatballs.
11. Spread them evenly on a pan and bake in the oven on convection bake (helps to brown them all the way around) for 25-30 minutes.
12. Take them out of the oven and let them cool just a bit.
13. Then add them to the sauce.
14. Do not add all the grease left on the tray.
15. Then just keep it all warm until serving.
16. Serve over the pasta of your choice.

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Taken from tastykitchen.com/recipes/main-courses/meatballs-and-bacon-marinara/ (may not work)