Ingredients

The following ingredients have 6 Servings
  • 8 slices thick cut bacon (, cut into lardons)
  • 2 lbs ground chuck or sirloin
  • 1/2 cup grated parmesan
  • 1/3 cup chopped fresh parsley
  • 2 Cloves Garlic, minced
  • 2 tbsp olive oil
  • 2 eggs (, beaten)
  • 1 1/2 tsp Kosher salt
  • 1/2 tsp pepper
  • 1 Jar Marinara (click here to see my favorite brand)

Instruction

  • Fry bacon in a heavy bottomed skillet (such as cast iron) over medium heat until crispy
  • Remove bacon from pan and let drain on paper towels, leave bacon fat in pan
  • Combine ground beef, parmesan, parsley, olive oil, eggs, garlic, salt, and pepper in a large bowl being careful not to overwork the meat.
  • Roll mixture into 18 meatballs. You can bake the meatballs or you can fry the meatballs. I will give instructions for both.
  • To bake the meatballs: pre-heat the oven to 400F and bake meatballs on a parchment or foil lined baking sheet for 15 minutes.
  • To fry the meatballs: using reserved bacon grease and heavy skillet, fry each meatball over medium heat until brown on all sides. Remove from skillet and drain on paper towels.
  • Remove any remaining bacon grease and add meatballs to the pan. Add the jar of marinara sauce and roll the meatballs around to coat. Let meatballs simmer for 30 minutes.
  • Serve meatballs garnished with crispy bacon and fresh parsley.