Meatballs with Bacon Tomato Sauce

Meatballs with Bacon Tomato Sauce

This Recipe Is Published Here

The Author Of This Recipe Is Jennifer Banz

Makes 6 servings


  • 8 slices thick cut bacon , cut into lardons

  • 2 lbs ground chuck or sirloin

  • 1/2 cup grated parmesan

  • 1/3 cup chopped fresh parsley

  • 2 Cloves Garlic, minced

  • 2 tbsp olive oil

  • 2 eggs , beaten

  • 1 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 jar Marinara


  1. Fry bacon in a heavy bottomed skillet (such as cast iron) over medium heat until crispy

  2. Remove bacon from pan and let drain on paper towels, leave bacon fat in pan

  3. Combine ground beef, parmesan, parsley, olive oil, eggs, garlic, salt, and pepper in a large bowl being careful not to overwork the meat.

  4. Roll mixture into 18 meatballs. You can bake the meatballs or you can fry the meatballs. I will give instructions for both.

  5. To bake the meatballs: pre-heat the oven to 400F and bake meatballs on a parchment or foil lined baking sheet for 15 minutes.

  6. To fry the meatballs: using reserved bacon grease and heavy skillet, fry each meatball over medium heat until brown on all sides. Remove from skillet and drain on paper towels.

  7. Remove any remaining bacon grease and add meatballs to the pan. Add the jar of marinara sauce and roll the meatballs around to coat. Let meatballs simmer for 30 minutes.

  8. Serve meatballs garnished with crispy bacon and fresh parsley.


Nutrition for 3 meatballs and 1/6th of the sauce: 651 calories / 53g fat / 5g carbs / 37g protein