italian essentials: yummy bacon meatballs

Name: Italian Essentials: Yummy Bacon Meatballs
Prep time: 10 min
Cook time: 30 min
Cuisine: Italian
Ingredients: ## PLAN/PURCHASE; 5 ounce(s) bacon, finely chopped, about 4 – 5 strips; 3/4 pound(s) ground beef, lean; 3/4 pound(s) ground veal or pork; 1/2 cup(s) breadcrumbs, unseasoned; 1/2 medium yellow onion, finely chopped, about 1/2 cup; 1/2 cup(s) parmesan reggiano, finely grated; 2 - 3 clove(s) garlic, minced; 2 large eggs, whisked; 2 teaspoon(s) fennel seeds, ground; 1 1/2 teaspoon(s) salt, kosher variety, or to taste; 1 teaspoon(s) dried parsley flakes; 1 teaspoon(s) black pepper, freshly ground, or to taste; 1/2 teaspoon(s) paprika, smoked variety; 1/2 teaspoon(s) dried oregano

44 Pinches 18 Photos

Andy Anderson !

Wichita, KS

Updated on May 18, 2020

This is as close to a recipe my Aunt Josephine used to make. She called them polpette di pancetta in salsa, or Bacon meatballs in sauce. And, when dinner was served (we always did family style at Aunt Josephine’s home), I was always at the front of the line. This recipe is no family secret, and I would suspect most Italian chefs have a version of this with their own “special” additions, safely tucked away. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time 30 Min

method Bake

yield Several

Ingredients

PLAN/PURCHASE
5 ounces bacon, finely chopped, about 4 – 5 strips
3/4 pound ground beef, lean
3/4 pound ground veal or pork
1/2 cup breadcrumbs, unseasoned
1/2 medium yellow onion, finely chopped, about 1/2 cup
1/2 cup parmesan reggiano, finely grated
2 - 3 cloves garlic, minced
2 large eggs, whisked
2 teaspoons fennel seeds, ground
1 1/2 teaspoons salt, kosher variety, or to taste
1 teaspoon dried parsley flakes
1 teaspoon black pepper, freshly ground, or to taste
1/2 teaspoon paprika, smoked variety
1/2 teaspoon dried oregano

How To Make italian essentials: yummy bacon meatballs

Step 1

PREP/PREPARE

Step 2

Raw bacon can be a chore to cut, and if you are thinking about using your food processor… Do not. You will wind up with a slimy mess. But here is a simple trick. Raw meat, including bacon, cuts easier when it is slightly frozen. Simply wrap the bacon in plastic wrap and place in the freezer for 10 to 15 minutes. It will be easy to cut up.
Step 3

Traditionally, this recipe uses veal and beef; however, pork works just fine.
Step 4

Gather your ingredients (mise en place).
Step 5

Chop up the raw bacon into small bits.
Step 6

Add all of the ingredients into a big bowl and gently mix.
Step 7

Do not overmix. Mix just enough to combine the ingredients. Over mixing will make the meatballs tough.
Step 8

I grind my own meats; however, pre-ground works just fine.
Step 9

Form into golfball size meatballs. Do not pull out a ruler… just eyeball it.
Step 10

PLATE/PRESET
Step 11

Plating Suggestions
Step 12

Cook them in a frying pan with a little oil.
Step 13

Serve over rice with some nice brown mushroom gravy.
Step 14

Drop them into a ovenproof pan of yummy homemade marinara, and let cook for about twenty minutes at a light simmer.
Step 15

Then cover with your favorite cheese and stick in a 400f (205c) oven until the cheese is bubbly and browning in spots. Serve with crusty bread.
Step 16

Or, make them a bit smaller, stick a toothpick in them and serve as an appetizer.
Step 17

I make these in batches of about 200 or so, then place them on parchment lined baking sheets, and freeze them. Once frozen, I vacuum seal in batches of 25. They will keep up to a year in the freezer. Enjoy.
Step 18

Keep the faith, and keep cooking.
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