Spaghetti & Bacon Meatballs Spaghetti & Bacon Meatballs

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

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



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


  • Iron 47
  • Folate 86
  • Calcium 19
  • Vitamin A 14
  • Vitamin C 52
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Lunch & Dinner

Spaghetti & Bacon Meatballs