You can’t go wrong with a dinner classic like spaghetti and meatballs, especially if the recipe calls for bacon. See our tip below to ensure you form the most tender and juiciest meatballs.
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Method
In food processor, pulse together bacon, Parmesan, onion, garlic, bread crumbs, basil and 1/4 tsp each of the salt and pepper until finely chopped.Transfer to bowl. Crumble in beef; gently stir just until combined (do not overmix). Roll by heaping 2 tbsp into balls, about 20 meatballs.
In Dutch oven or large heavy-bottomed pot, heat oil over medium heat. Brown meatballs in 2 batches, 5 to 6 minutes; remove to plate. Drain fat, reserving 1 tbsp.
Add tomatoes and remaining 1/4 tsp each salt and pepper to pot; bring to boil, scraping up browned bits. Return meatballs and any juices to pot; reduce heat to medium and simmer until meatballs are no longer pink inside, about 10 minutes.
Meanwhile, cook pasta according to package directions; drain. Add pasta to meatball mixture, gently stirring to coat.
Divide among 4 plates. Garnish with more Parmesan and basil, if desired.
Test Kitchen Tip: Be gentle when forming meatballs. Overworking or packing will result in a tough texture.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 1062 mg
- Sugars 8 g
- Protein 40 g
- Calories 724
- Total fat 35 g
- Potassium 938 mg
- Cholesterol 95 mg
- Saturated fat 13 g
- Total carbohydrate 62 g
%RDI
- Iron 47
- Folate 86
- Calcium 19
- Vitamin A 14
- Vitamin C 52
