Pasta with Meatballs

adapted from Our Best Bites

Meatballs

1 pound ground beef
3 strips lean bacon (not maple or brown sugar), finely chopped
 ½ cup freshly grated Parmesan cheese
 ¼ cup plain bread crumbs 2 eggs, lightly beaten
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

Sauce
2 teaspoons canola oil
1 28-oz. can diced tomatoes
4 teaspoons minced garlic
¼ cup chopped fresh basil
1 6-oz. can tomato paste
6 oz. water (just use the tomato paste can to measure the water)
½ teaspoon salt
½ teaspoon freshly ground black pepper

Pasta noodles of your choice

Preheat the oven to 450º and line a baking sheet with a Silpat liner or aluminum foil. In a large skillet, cook the chopped bacon until crispy. Set aside and allow to cool. Combine the remaining meatball ingredients and then add the bacon. Shape scant tablespoons into balls and place them on the prepared baking sheet. Place the baking sheet in the oven for 20 minutes or until the meatballs are golden brown.

While the meatballs are cooking, bring a large pot of salted water to a boil for the pasta. In the same skillet used to cook the bacon, heat about 2 teaspoons of olive oil over medium heat and cook the garlic for 1-2 minutes or until it's fragrant. Add the remaining sauce ingredients and simmer until the meatballs are done. Transfer the meatballs to the sauce and serve over hot pasta. Makes 8 servings.