Meatballs with Bacon Tomato Sauce: the recipe for a greedy and delicious main course

Total time: 45 Min
Difficulty: Low
Serves: 6 people
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By Cookist

Meatballs with bacon tomato sauce are an easy and delicious main recipe. This greedy and appetizing dish is a reinterpretation of a famous 1980s Italian recipe made with a short kind of pasta. In this tasty recipe, the meatballs are seasoned with a rich and full-bodied sauce based on tomato sauce, fresh cream and bacon.

Easy and affordable for everyone, the meatballs are made of a mixture of mixed mince, stale bread, egg, grated parmesan cheese and herbs. The meatballs are baked in the oven, then dipped in the tasty sauce prepared with tomato sauce, smoked bacon, onion and fresh cream. In a few minutes you will have a perfect main course for the whole family, to be completed with a seasonal side dish or baked potatoes, as you prefer.

So let’s find out how to make meatballs with bacon tomato sauce by following our step-by-step instructions and tips.



You can replace the smoked bacon with baked ham or  cured meat.

You can use a mixed mince, or one of only beef, chicken or turkey, for a more delicate preparation.

The meatballs can also be prepared in advance and stored in the refrigerator until the next day, ready to be baked to perfection.


How to store the Meatballs with Bacon Tomato Sauce

The meatballs with bacon tomato sauce can be stored in an airtight container in the refrigerator for a maximum of 2-3 days.

If you have used fresh ingredients, you can also freeze them for up to 2 months.

for the meatballs
mixed minced meat
400 g
Stale bread
1 clove
1/2 glass
Grated parmesan cheese
80 g
for the sauce
Tomato sauce
150 g
Fresh cream
250 g
150 g
Extra virgin olive oil

How to make Meatballs with Bacon Tomato Sauce

Combine the mixed mince in a bowl.

Add the egg.

Add the grated parmesan cheese.

Pour in two tablespoons of breadcrumbs.

Aside, put the stale bread to soak in milk for a few minutes.

Then add also the stale bread, well squeezed.

Flavor with chopped garlic and parsley.

Season with salt and ground pepper.

Work the mixture well until it is homogeneous.

Shape the mixture into balls and pass them in breadcrumbs. Let the meatballs rest in the refrigerator for about thirty minutes.

Arrange the meatballs on a baking tray, lined with parchment paper, and bake them in the oven at 180° C (356°  F) for about fifteen minutes.

In a pan, let the chopped onion dry with a drizzle of extra virgin olive oil; add the diced smoked bacon and brown.

Once browned, pour the tomato puree and continue cooking for five minutes.

Pour in the fresh cream and season with salt and pepper. Cook until a homogeneous cream is obtained.

Add the meatballs and the chopped parsley, then let flavor for a few more minutes.

Put in a serving dish and serve your meatballs piping hot.

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