Bacon Meatballs with Bucatini
User Reviews
5
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Bacon Meatballs with Bucatini
Description
Bacon Meatballs with Bucatini brings together ground beef and uncooked bacon finely chopped to form meatballs enriched by Romano cheese, garlic, and dried herbs. The mixture is carefully combined to keep the meatballs tender, then pan-fried in olive oil until they develop a golden crust on all sides. After browning, the meatballs simmer gently in marinara sauce, which not only cooks them through but also infuses the dish with a rich tomato flavor. Meanwhile, bucatini pasta is boiled until tender, providing a slightly chewy contrast to the tender meatballs.
The bacon adds a smoky, savory depth to the meatballs, which complement the fresh herb garnish and shaved Parmesan cheese sprinkled on top. This combination makes for a comforting and filling meal where the robust flavors of beef and pork meet a classic Italian tomato sauce and al dente pasta. It is particularly suitable for a family dinner or a gathering where a sturdy pasta dish is welcome.
Since the meatballs are simmered in the sauce, they retain moistness and a balance of textures between crispy browned edges and a juicy interior. Fresh herbs enhance the aroma while Parmesan adds a sharp, salty finish. The recipe is straightforward, relying on simple ingredients prepared with care to deliver satisfying flavor layers without requiring elaborate techniques.
Ingredients
- 1 1/4 pounds ground beef lean
- 4 lices Bacon finely chopped, uncooked
- 1 egg lightly beaten, large
- 1/3 cup Romano cheese finely grated
- 2 garlic minced, cloves
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup panko bread crumbs
- 2 to 3 tablespoons olive oil
- 24 ounces marinara sauce your favorite
- 1 pound bucatini pasta cooked according to directions
- herbs fresh, for garnish
- Parmesan Cheese shaved, for topping
Instructions
- In a large bowl, mix together the ground beef, bacon, egg, cheese, garlic, basil, parsley, salt, pepper and breadcrumbs. Mix until just combined - do not overmix! Form into 1-inch meatballs.
- Heat a large skillet or dutch oven over medium heat and add 1 tablespoon of olive oil. Cook the meatballs in batches until golden brown on all sides, removing some to cook the others and adding more oil when needed. When all the meatballs are browned, reduce the heat to low, add in your marinara and add all the meatballs back into the skillet. Simmer for 10 to 20 minutes until the meatballs are cooked through.
- While the meatballs are simmering, bring a pot of salted water to a boil and cook the bucatini according to the directions. Serve with meatballs and sauce - and parmesan cheese and fresh herbs!
User Reviews
Overall Rating
5
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