Spaghetti With Bacon Meatballs

spaghetti-bacon-meatballs
Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 817 calories
    • Fat 26 g
    • Sat Fat 9 g
    • Cholesterol 138 mg
    • Sodium 1,617 mg
    • Protein 46 g
    • Carbohydrate 96 g
    • Sugar 19 g
    • Fiber 5 g
    • Iron 7 mg
    • Calcium 333 mg
  • October 2011

Ingredients

  1. Check 1 small onion, very coarsely chopped
  2. Check 3 slices bacon, very coarsely chopped
  3. Check 2 cloves garlic, peeled
  4. Check 1/4cup fresh flat-leaf parsley leaves
  5. Check 1pound ground beef chuck
  6. Check 1/2cup grated Parmesan (2 ounces), plus more, shaved, for serving
  7. Check 3tablespoons bread crumbs
  8. Check 1 large egg
  9. Check kosher salt and black pepper
  10. Check 12ounces spaghetti (3/4 box)
  11. Check 3cups marinara sauce

Directions

  1. 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 to a medium bowl, add the beef, Parmesan, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon pepper, and mix gently to combine.
  2. Form the beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broilerproof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes.
  3. Cook the pasta according to the package directions.
  4. 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.