Servings: 6

Adding minced bacon to an otherwise classic meatball brings a hint of smokiness while giving the meatballs a rich, luxurious texture. Try them on a roll for an elevated sub sandwich, or serve with your favorite pasta; you’ll have enough sauce for either option.

Ingredients

4 cups good-quality marinara sauce
3 14-oz. cans cherry tomatoes
1-1/2 lb. ground beef, preferably 85 percent lean
5 oz. bacon (about 6 slices), finely chopped
1/2 cup plain breadcrumbs
1/2 cup finely chopped onion
1/2 oz. Parmigiano-Reggiano, finely grated (about 1/2 cup); more for serving
2 Tbs. finely chopped garlic
1 Tbs. finely chopped fresh flat-leaf parsley
2 tsp. fennel seeds, coarsely ground
1/2 tsp. dried oregano
2 large eggs, beaten
Kosher salt and freshly ground black pepper

Calories (kcal) : 440
Fat Calories (kcal): 190
Fat (g): 21
Saturated Fat (g): 7
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 8
Cholesterol (mg): 145
Sodium (mg): 1390
Carbohydrates (g): 31
Fiber (g): 7
Sugar (g): 15
Protein (g): 32

Preparation

In a 5- to 6-qt. pot, combine the marinara and cherry tomatoes. Use a potato masher to break up the tomatoes. Bring the mixture to a low boil.
In a large bowl, combine the beef, bacon, breadcrumbs, onion, cheese, garlic, parsley, fennel seeds, oregano, eggs, 1-1/2 tsp. salt, and 1 tsp. pepper. With wet hands, form 1-1/2 -inch meatballs, and gently drop them into the sauce. Reduce to a simmer, cover, and cook for 20 minutes. Serve with the sauce.

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Reviews (3 reviews)

Maryford | 01/30/2020
This recipe calls for canned cherry tomatoes. Since those are unavailable in my part of the country - so far - and I was not about to spend $20, including shipping, to mail order them - I had to use regular (though San Marzano) large tomatoes. I used an equivalent measure - 42 oz. My sauce was exceptionally watery; I assume this is because cherry tomatoes are more dense than Romas. It would have been helpful if this was conveyed in the recipe description. However, I am now a convert to the no-browning meatball cooking method. Greatly reduced sauce for meatball sandwiches next day and all was well. I don't know how much the bacon actually contributed. Plus it's messy. (Chopped in the food processor.)
BASILQ | 01/29/2020
Dry or fresh breadcrumbs? Recipe looks really good, will be on the menu soon!
Barbiezz33 | 01/24/2020
Made these tonight and they were very good. The leftovers will make a fabulous meatball sandwich. Will make them again

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What We're Cooking Now

Name: Bacony Meatballs
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 cups good-quality marinara sauce; 3 14-oz. cans cherry tomatoes; 1-1/2 lb. ground beef, preferably 85 percent lean; 5 oz. bacon (about 6 slices), finely chopped; 1/2 cup plain breadcrumbs; 1/2 cup finely chopped onion; 1/2 oz. Parmigiano-Reggiano, finely grated (about 1/2 cup); more for serving; 2 Tbs. finely chopped garlic; 1 Tbs. finely chopped fresh flat-leaf parsley; 2 tsp. fennel seeds, coarsely ground; 1/2 tsp. dried oregano; 2 large eggs, beaten; Kosher salt and freshly ground black pepper