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.
This is really easy. And it is delicious. I used a website and ordered the canned cherry tomatoes because I couldn't find them in any of the grocery stores in Columbus. I probably should have looked at Carfagna's Italian grocery store now come to think of it! Anyway, I made it this morning and let it cook the 20 minutes. I was fascinated to see it it really cooked in 20 in the sauce. Well the meatball was cooked throughout. It had a very good flavor. But I could still taste the raw onions, even though I'd chopped them fine. I used pre-chopped pancetta for the bacon as it is easier to work with than cutting up regular bacon. Based on the taste at 20 minutes, I decided to put the pan in the oven and braise the sauce for awhile. It was what it needed. This recipe is very good. I think it will taste even better tomorrow!
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.)
Dry or fresh breadcrumbs? Recipe looks really good, will be on the menu soon!
Made these tonight and they were very good. The leftovers will make a fabulous meatball sandwich. Will make them again
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