After doing Thanksgiving-y dishes all last week, it's kind of nice blogging about something completely different. Unless you are Italian, spaghetti would be the last thing on your Thanksgiving table. I saw this recipe in Real Simple and couldn't wait to try it. Bacon in meatballs? Awesome.
Spaghetti With Bacon Meatballs
¼ cup onion, chopped
3 slices bacon, very coarsely chopped
1 clove garlic
1 lb. ground beef
½ cup grated Parmesan (2 oz.), plus more for garnish
3 tbsp bread crumbs
½ tsp salt
12 oz. spaghetti
3 cups marinara sauce
Preheat oven to 400°. Bring a large pot of water to a boil for the pasta.
In a food processor, combine the onion, bacon, and garlic; pulse until finely chopped, 10 to 15 times. Transfer to a medium bowl, add the beef, Parmesan, bread crumbs, egg, and salt; mix gently to combine.
Form the beef mixture into 16 meatballs (about 2 tbsp each) and place on a rimmed baking sheet. Bake until cooked through, about 20-25 minutes.
Cook the pasta according to 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.
Makes 4 servings.
So I wasn't really sure how these were going to turn out. Honestly, I thought the bacon wouldn't be that noticeable wrapped up in all that beef. But I was wrong. The bacon gives a nice smokiness to the meatballs. The texture isn't that noticeable, but the flavor definitely is.
I didn't use a food processor; I just chopped up my onions very finely and grated my garlic and mixed everything together by hand. That works just fine.
These were a huge hit with my family. It's a nice change from the usual. I wouldn't make them every time we have spaghetti (I usually use ground beef instead of meatballs), but I will definitely make them again every once in a while for a change of pace.