Bacony Meatballs

These Bacony Meatballs need to be on your dinner rotation.  Not only are they deeply flavorful, they are easy to make and can be on the table in under an hour.  It is very hard to beat that!

The simplicity comes two ways:  first, use a jarred marinara sauce that you love.  Add some canned cherry tomatoes to it for substance and flavor.  Second, make the meatballs and drop them right into the sauce.  There is no need to fry or bake them ahead of time.  I’m telling you that this recipe can’t be beat!

I’m sure you have a favorite jarred tomato sauce that you use when you’re in a pinch.  Mine is Victoria White Linen Marinara Sauce.  I get it at Costco and it’s the next best thing to homemade!

Heat the sauce in a pot along with canned cherry tomatoes.  I couldn’t actually find these in my local grocery store but found them in a more upscale boutique grocer.  I would imagine that diced tomatoes would work if you can’t find the cherry tomatoes.  Be sure to pour the tomatoes and their sauce into the pot.

To make the meatballs, combine all of the remaining ingredients in a bowl.  I like to use my hands to mix all of the ingredients together.

Make medium-sized meatballs and drop them one-by-one into the warmed tomato sauce.

Simmer for 20 minutes.  While the sauce and meatballs are simmering, I like to cook up pasta for Terry and spiralized zucchini for me.  You do you!  Sprinkle some parmesan cheese over the top with some chopped basil leaves and you are ready to serve it up!

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Lastly, if you make Bacony Meatballs, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Bacony Meatballs

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


  • 4 cups good-quality marinara sauce
  • 3 (14-ounce) cans cherry tomatoes
  • 1 & 1/2 pounds ground beef, preferably 85%
  • 5 ounces bacon (about 6 slices), finely chopped
  • 1/2 cup plain breadcrumbs or panko
  • 1/2 cup finely chopped onion
  • 1/2 ounce Parmesan cheese, finely grated (about 1/2 cup), plus more for serving
  • 2 tbsp finely chopped garlic
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 2 tsp fennel seeds, coarsely ground
  • 1/2 tsp dried oregano
  • 2 large eggs, beaten
  • Kosher salt & freshly ground black pepper
  • cooked pasta or spiralized zucchini for serving


In a 5- to 6-quart pot, combine the marinara and cherry tomatoes. Use a potato masher to break up the tomatoes. Bring the mixture to a low boil.

In a large bowl, combine the beef, bacon, breadcrumbs, onion, cheese, garlic, parsley, fennel seeds, oregano, eggs, 1 & 1/2 teaspoon salt and 1 teaspoon pepper. With wet hands, form 1 & 1/2-inch meatballs, and gently drop them into the sauce. Reduce to a simmer, cover, and cook for 20 minutes. Serve with the sauce over pasta or spiralized zucchini.

Recipe by Fine Cooking


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