Spaghetti and Meatballs and Pomodoro Sauce
By: Stacey
Published: Sunday, October 17, 2010 - 10:08am

Ingredients




Mini bacon meatballs I adapted the recipe from here. It is a new magazine I ordered. Don't rush out to s
2 dozens I doubled this recipe and had a littleover meatballs*
2 strips bacon diced
1/4 cup onion, diced
1 clove garlic, minced
1/2 pound sirloin*I used ½ sirloin and ½ turkey*
1/4 cup dried bread crumbs
2 tablespoons fresh parlsey, minced
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 /tsp pepper
1 egg, beaten
Pomodoro Sauce
1/2 cup extra virgin olive oil
1 medium onion chopped
3 cloves garlic chopped
1/2 teaspoon red pepper flakes
2 cans (28 ounce) San Marzano tomatoes, drained and crushed by hand, liquid reserved
Salt and Pepper
1/4 cup basil leaves, torn into pieces

Preparation

1 For the meatballs~ 2 Preheat oven to 400 degrees. Coat a broiler pan with cooking spray. 3 Cook bacon in a skillet over med-high heat until starting to crisp, remove and drain on paper towl. Pour all but 1 Tbsp of the fat and add the onion to the fat. Heat until soft and add garlic and cook 1 minute more.  Combine the meat, cooked crumbles bacon, onion, garlic, bread crumbs, parsley and spices in a large bowl. Stir in beaten egg.  Form into 1 inch metballs and place on broiler pan.  Bake until fully cooked, about 10-15 minutes. 4 For the sauce 5 Heat the olive oil in a large saucepan over med-low heat.  Add onion and garlic and cook until veggies are soft. Carefully add the tomatoes and 1/2 cup of the liquid and season with salt and pepper.  Cook until sauce is thick, around 15 min.  Tat and adjust salt and pepper.  Boil, stirring to break up the rest of the tomatoes.  Reduce heat and simmer for 20-25 minutes.  Stir in basil an season again. Enjoy!