Set a large pot of water to boil over medium-high heat. Add a few generous pinches of salt. Once boiling, add the
Spaghetti (1 lb)
and cook according to package directions, then drain. Reserve ½ cup pasta water.
Preheat your oven broiler and adjust the rack to the middle of the oven.
In a large mixing bowl, add the
Wright® Brand Smoked Bacon (2 oz)
Parmesan Cheese (2/3 cup)
Breadcrumbs (3/4 cup)
Egg Yolks (3)
Fresh Parsley (1/2 cup)
Garlic (4 cloves)
Italian Seasoning (1 tsp)
Fine Salt (1 tsp)
Freshly Ground Black Pepper (to taste)
. Mix to combine well, then add the
80/20 Lean Ground Beef (1 lb)
80/20 Lean Ground Pork (8 oz)
and mix until just incorporated.
Form into balls around the size of a golf ball or slightly larger. You should be able to make around 20. Place on a rimmed baking sheet lined with parchment.
Place in the oven and broil until the tops are browned, 3-5 minutes.
While the meatballs broil, add the
Marinara Sauce (5 cups)
to a large saucepan and bring to a simmer. Turn heat to medium, to keep it barely simmering.
Gently add the meatballs and simmer until they are just cooked through 5-10 minutes. They should register 145 degrees F (63 degrees C) on an instant thermometer.
Once you’re ready to eat, gently transfer meatballs to a plate or tray. Add the pasta to the red sauce and toss to combine. Add a splash of pasta water if needed to loosen the sauce so it can coat the noodles. Grate a generous amount of parmesan cheese over the top and toss one more time.
Serve on plates or shallow bowls, topped with the meatballs and extra parmesan cheese.