italian essentials: yummy bacon meatballs
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.
yield
serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For italian essentials: yummy bacon meatballs
- PLAN/PURCHASE
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5 ozbacon, finely chopped, about 4 – 5 strips
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3/4 lbground beef, lean
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3/4 lbground veal or pork
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1/2 cbreadcrumbs, unseasoned
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1/2 mdyellow onion, finely chopped, about 1/2 cup
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1/2 cparmesan reggiano, finely grated
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2 - 3 clovegarlic, minced
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2 lgeggs, whisked
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2 tspfennel seeds, ground
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1 1/2 tspsalt, kosher variety, or to taste
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1 tspdried parsley flakes
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1 tspblack pepper, freshly ground, or to taste
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1/2 tsppaprika, smoked variety
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1/2 tspdried oregano
How To Make italian essentials: yummy bacon meatballs
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1PREP/PREPARE -
2Raw 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.
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3Traditionally, this recipe uses veal and beef; however, pork works just fine.
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4Gather your ingredients (mise en place).
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5Chop up the raw bacon into small bits.
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6Add all of the ingredients into a big bowl and gently mix.
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7Do not overmix. Mix just enough to combine the ingredients. Over mixing will make the meatballs tough.
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8I grind my own meats; however, pre-ground works just fine.
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9Form into golfball size meatballs. Do not pull out a ruler… just eyeball it.
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10PLATE/PRESET
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11Plating Suggestions
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12Cook them in a frying pan with a little oil.
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13Serve over rice with some nice brown mushroom gravy.
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14Drop them into a ovenproof pan of yummy homemade marinara, and let cook for about twenty minutes at a light simmer.
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15Then 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.
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16Or, make them a bit smaller, stick a toothpick in them and serve as an appetizer.
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17I 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.
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18Keep the faith, and keep cooking.
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