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Spaghetti With Bacon Meatballs

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Ingredients

  • small onion, very coarsely chopped
  • slices bacon, very coarsely chopped
  • 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
  • large egg
  • kosher salt and black pepper
  • 12  ounces  spaghetti (3/4 box)
  • 3  cups  marinara sauce

Directions

  1. Heat broiler. Bring a large pot of water to a boil for the pasta. 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.
  2. 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.
  3. Cook the pasta according to the package directions.
  4. 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.

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