Spaghetti With Bacon Meatballs
Added bacon gives this classic dish a wonderful twist, proving that bacon can improve virtually anything!
Being so quick and simple to cook, full and flavour and a healthy balanced meal makes this ideal to add to your regular recipes.
Smoked streaky bacon is our favourite for this recipe, the juices helping bond the meatballs together. But unsmoked, flavoured, or back bacon will each give a different touch.
If you don’t have or fancy making your own marinara sauce (it’s quick and easy) you can replace with pizza topping, or just pureed tomato sauce, adding salt, pepper and if you have it oregano and minced garlic.
- 1 small onion, very coarsely chopped
- 3 slices bacon, very coarsely chopped
- 2 cloves garlic, peeled
- 1/4 cup fresh flat-leaf parsley leaves
- 1 pound ground beef chuck
- 1/2 cup grated Parmesan (2 ounces), plus more, shaved, for serving
- 3 tablespoons bread crumbs
- 1 large egg
- kosher salt and black pepper
- 12 ounces spaghetti (3/4 box)
- 3 cups marinara sauce
- Heat broiler. Bring a large pot of water to a boil for the pasta.
- In a food processor, combine the onion, bacon, garlic, and parsley; pulse until finely chopped, 10 to 15 times. Transfer into a bowl, add the beef, Parmesan, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon pepper, and mix gently to combine.
- Form the beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broiler proof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes.
- Cook the spaghetti following the package directions.
- Heat the marinara sauce in a large skillet over medium heat, 2 to 3 minutes; add the meatballs and toss gently to coat.
- Serve over the pasta and sprinkle with the shaved Parmesan.