Meatball Monday #2: Beef and Bacon Meatballs in Sauce

Last week, I gave my basic meatball recipe.  I use it in several dishes and keep a batch frozen instead of buying those frozen meatballs at the store which are very fatty and kind of icky, I think.

http://dinnerattheosbornes.blogspot.com/2010/11/meatball-monday-1.html

Here is my first Meatball in Tomatoe Sauce.  I do this several different ways. 

Beef and Bacon Meatballs in Sauce
1 lb lean ground beef
5 pieces bacon, uncooked, cut into small pieces
1/2 c. commerical bread crumbs
1T. dry minced onion
2 cloves garlice, Minced
2 t. worchestershire sauce
3 dashes chipolte tabasco

Combine the ingredients and shape into small meatballs.  Bake in a 450 oven for about 10 minutes.   Refer back to last weeks meatballs for more detailed instructions.  This is a fatter meatball that the first week because of the bacon.  Husband is at step son and daughter in law's looking at some repair to a canopy and having a very good time, I'm sure.  But he will be a long soon.

Since it's just the 2 of us tonight, I'll freeze half of the meatballs for meatball sandwiches in Josh's barbecue sauce for another day.

Sauce for the meatballs.
2 8 oz cans tomato sauce
1/2 t. sugar
2 t. Italian seasoning.
Mix together and set aside.

Once the meatballs are cooked, place half of them in a large skillet and set aside the others for packaging for later.  Pour the sauce over the meatballs and bring to a slow simmer.  Turn the meatballs in the sauce as they simmer slowly for about 20 minutes.  This isn't anything like marinara.  This is more of a glaze.    

Simmer until you haven't got much sauce left.

More like this. Anyway, we like it.



With buttered carrots, salt, a little marjoram.  Not bad.

Remember to simmer, not boil.

Next Monday, Meatballs in Plum Sauce.