SPAGHETTI AND SPICY MEATBALLS

SPAGHETTI AND SPICY MEATBALLS

Meatballs

6 oz. Smoked Bacon (about 6 slices), diced

2- Large Garlic Cloves, peeled and chopped

2 -Pounds Ground Beef

2/3 -Cup chopped drained Roasted Red Tomatoes

2/3- Cup Panko (Japanese breadcrumbs)

2- Large Eggs

½ -Cup finely chopped Onion

½- Cup freshly grated Parmesan Cheese

1 -Tablespoon minced fresh Marjoram

2 -Teaspoons dried crushed Red Pepper

½ -Teaspoon coarse Kosher Salt

½ -Teaspoons freshly ground Black Pepper

Sauce

2 28-Ounce cans Diced Tomatoes in juice

2- Large Garlic Cloves, peeled and chopped

6 -Ounces Smoked Bacon, cut crosswise into strips

1- Tablespoon (or more) of Extra Virgin Olive Oil

3 -Cups finely chopped Onions

1 ½- Teaspoon dried crushed Red Pepper

2 -Cups dry Red Wine

1- Tablespoon minced Fresh Marjoram

Pasta

1 ½ -Pound Spaghetti

Freshly grated Parmesan Cheese

Meatballs: In a large bowl place the dice bacon, and chop garlic. Add remaining ingredients and gently mix. Let stand for 15 minutes.

Line a large rimmed baking sheet with wax paper. Using moistened hands, roll meat mixture into 1 ½ inch meatballs. Arrange meatballs on sheet. (The meatballs can be made one day ahead. Cover with plastic wrap; chill.

Sauce: Cut garlic and add to the tomatoes. Puree tomatoes with juice and garlic in batches in blender until smooth. (I leave some chunks of tomato). In heavy pot cook bacon over medium heat until crisps; transfer bacon to a bowl. Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of the meatballs. Cook until brown on all sides, turning carefully with small metal spatula on medium heat. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.

Add onion and crushed red pepper to pot, cook until tender. Add the tomato sauce, and wine, bring to a boil. Turn heat down and add meat balls, bacon and marjoram to the pot. Season with salt and pepper.

Place heavy pot in a 375 degree oven for 30-45 minutes. Serve meatballs and sauce on top of spaghetti topped with Parmesan cheese.

These meatballs are spicy, tender and full of flavor. The meatball alone would be perfect on a meatball sandwich, slice of cheese and a little sauce. Broil open faced for a minute or two to heat the meatballs, melt the cheese and toast the bread. Heaven! If you are cooking for those that perfer less heat, omit the red pepper flakes in the sauce. The meatballs have enough punch.

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