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)
- Preheat oven to 400 F.
- In a large pot saute the bacon over medium heat until crispy.
- Then drain off most of the grease and add the onions to the bacon and cook until the onions are translucent.
- Add 1 tablespoon of the garlic and cook 1 to 2 minutes more.
- Add the crushed and diced tomatoes and bring to a boil.
- Add salt and pepper to taste.
- Reduce heat to low and simmer uncovered for an hour.
- You want the sauce to reduce a little bit.
- In a large bowl combine the ground beef, bread crumbs, Parmigiano, parsley, salt and pepper to taste, and eggs.
- Mix and form into 1 inch meatballs.
- 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.
- Take them out of the oven and let them cool just a bit.
- Then add them to the sauce.
- Do not add all the grease left on the tray.
- Then just keep it all warm until serving.
- 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)