Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.
Puree tomatoes with juice and garlic in batches in blender until smooth.
Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
Increase heat to medium-high. Add onions and crushed red pepper to pot.
Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.
Read More http://www.epicurious.com/recipes/food/views/Spaghetti-and-Meatballs-AllAmatriciana-356791#ixzz16b6CNaeq
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (710g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 946 (58%)|
|Amt Per Serving||% DV|
|Total Fat 105.1g||140 %|
|Saturated Fat 36.5g||182 %|
|Monounsaturated Fat 40.6g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 477.8mg||147 %|
|Sodium 726.3mg||25 %|
|Potassium 1345.4mg||35 %|
|Total Carbohydrate 93.2g||27 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 85.5g|
|Protein 65.6g||94 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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ZenaUBugnThe formulator of this recipe should be punched in the face for making meatballs this good. TRY.THESE.MEATBALLS! I used turkey bacon because I don't eat pork and they were FABULOUS! DEF added to the recipe rotation!!3y ago
dakotarussellI liked this recipe, but I didn't love it. Maybe it's because I had to resort to dried marjoram, but it seemed to lack a little herbal bite, which would have helped to balance out the richness. The bacon-paste meatballs are inspired, but REALLY rich. Excellent for the first one or two, but by the third one you can feel your arteries clogging. The sauce came out very juicy for me, I chose to thicken it a bit. Spaghetti & meatballs comes down to personal preference, though, so I suggest you try this dish and make your own mind up.4y ago
snnattraSo So good. So So not good for us. Special occasions - yes. Otherwise, its a lot of bacon and goodness for an every-day make.5y ago