There’s something about meatballs that make you feel warm and fuzzy on the inside. It’s a comfort classic that the entire family can enjoy. These meatballs are so soft and juicy on the inside…but have a deceptively crunchy outside. I like serving it with perciatelli – a thick hearty pasta in the shape of a tube…the hollow space allows the pasta sauce to really stick to it. It’s a nice change from the normal spaghetti!


1 onion

3 garlic cloves

1 teaspoon parsley

1 teaspoon oregano

Pinch red pepper flakes

2 tablespoons butter

2 slices bacon

3 pieces of bread

½ cup milk

1.25 lbs of lean ground beef

1 egg

1 teaspoon Worcestershire sauce

3 tablespoons parmesan cheese

1 cup pasta sauce

In a food processer – pulse the onion, garlic, red pepper flakes, parsley, and oregano until finely chopped…put this into a skillet with the 2 tablespoons of butter. Sautee for 2 minutes on medium-low heat.

Put the bacon into the food processor and pulse until minced. Add to the onion/garlic/spice mixture in the skillet. Sautee for roughly 2 minutes more. Dump the contents of the skillet into a large mixing bowl.

Meanwhile, put the 3 pieces of bread into a dish. Add milk so each bread slice can absorb the liquid. Then squeeze the slices so excess milk is removed. Add the mushy bread to the large mixing bowl.

Add the beef, egg, Worcestershire sauce, and parmesan cheese to the rest of the ingredients. Using your hands, mix until thoroughly incorporated.

Take egg sized pieces of the meat mixture and roll into balls. Add to the skillet with 2 tablespoons of oil on medium heat. Brown 2 sides of the meatball – approximately 3 minutes per side.

Turn off heat, pour in the pasta sauce, and cover with a lid or foil. Put into the oven at 375 degrees. Bake for 20 minutes.

Remove from oven, allow to cool slightly, and enjoy!


1 box of perciatelli

2-3 cups Pasta Sauce

Salt to taste

Following the directions on the package, prepare the pasta.

Drain and mix with sauce.

Serve and enjoy!