Great thing about this recipe is that not only can you buy the bacon and ground beef or bison at the Market but you can buy the pasta and marinara sauce too. Friends Country Market and River Valley Ranch have great tasting ready-made sauces. Top it off with crusty bread from Wild Flour and a glass of red wine from Glunz Family Winery and Cellars.
1 small onion, very coarsely chopped
3 slices bacon, very coarsely chopped
2 cloves garlic, peeled
1/4 cup fresh flat-leaf parsley leaves
1 pound ground beef chuck
1/2 cup grated Parmesan (2 ounces), plus more, shaved, for serving
3 tablespoons bread crumbs
1 large egg
kosher salt and black pepper
12 ounces spaghetti
3 cups marinara sauce
1. Heat broiler. Bring a large pot of water to a boil for the pasta.
2. In a food processor, combine the onion, bacon, garlic, and parsley; pulse until finely chopped, 10 to 15 times. Transfer to a medium bowl, add the beef, Parmesan, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon pepper, and mix gently to combine.
3. Form the beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broilerproof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes.
4. Cook the pasta according to the package directions.
5. Heat the marinara sauce in a large skillet over medium heat, 2 to 3 minutes; add the meatballs and toss gently to coat. Serve over the pasta and sprinkle with the shaved Parmesan.
By Charlyne Mattox, Real Simple November, 2011