Ingredients
Scale
- Meatballs-
- 8 slices Applewood smoked bacon
- 1lb ground chuck
- 1 tablespoon Worcestershire sauce
- 1 package onion soup mix
- ½ cup panko bread crumbs
- 1 tablespoon coarse ground black pepper
- 1 tablespoon beef stock
- 10 bocconcini mozzarella balls
- Marinara-
- ¼ cup olive oil
- 1 medium yellow onion (finely diced)
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh oregano leaves
- 1 tablespoon coarse ground black pepper
- 2 (14 ounces) cans crushed tomatoes
- 2 (14 ounces) cans diced tomatoes in puree
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon chicken bouillon
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with aluminum foil. Arrange the bacon slices on the baking sheet.
- Place into the oven and bake until the bacon is crisp (about 8 to 10 minutes). Drain on paper towels. Chop the bacon and set aside.
- In a large bowl combine ground chuck, Worcestershire sauce, onion soup mix, bread crumbs, black pepper, beef stock, and chopped bacon. Mix well.
- Form portions of the meat mixture around bocconcini to make smooth balls.
- Arrange the meatballs onto a lightly greased baking sheet. Place into the oven and bake at 400 degrees F. until the meatballs are fully cooked (the internal temperature has reached 160 degrees F.).
- To make the marinara sauce.
- Add oil to a medium saucepan over medium-high heat. Add onion, garlic, basil, oregano, and pepper.
- Sauce for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes, and chicken bouillon. Reduce the heat and simmer for 10 to 15 minutes. Remove the meatballs to a serving platter and serve with marinara sauce.