I found this Pasta with Bacon Meatballs recipe in a Better Homes and Gardens magazine. The creator was Chadwick Boyd, and I can't wait to make other dishes he's authored.
My store didn't have orecchiette pasta, so I used small shells. I also slightly changed the quantities of some of the ingredients. This dish is absolutely fabulous, and we can't wait to eat the leftovers tomorrow! It's definitely going on my regular rotation.
Ingredients
16 ounces ground pork
5 slices bacon cut into ½ pieces
2 cloves garlic
3 tablespoon olive oil
8 ounces small shell pasta
2 small shallots, thinly sliced
2 red tomatoes, coarsely chopped
4 cups spinach (or kale), coarsely chopped
¼ teaspoon salt
½ teaspoon black pepper
¼ cup shaved Parmesan cheese
In a medium bowl, combine pork and bacon. Once mixed, form 1 inch meatballs. Pieces of the bacon should be visible.
In a large skillet heat olive oil over medium heat. Add the meatballs. Cook and stir until meatballs are browned on all sides and bacon is crisp, 8- 10 minutes. Remove meatballs to a plate covered with paper towels using a slotted spoon. Reserve one tablespoon of drippings in the skillet. Set aside.
Cook pasta according to directions on box. Once cooked, reserve ¼ cup of pasta water when draining.
Cook shallot in reserved drippings, over medium-high heat, for 3-4 minutes, scraping up any brown pieces. Return meatballs to skillet. Add tomatoes, cook 2-3 minutes.
Add pasta and spinach, tossing to combine. Add pasta liquid to moisten pasta. Season with salt and pepper and top with shaved Parmesan when serving.
Below is a printable for your convenience!
Pasta with Bacon Meatballs and Tomatoes
Ingredients
- 16 ounces ground pork
- 5 slices bacon cut into ½-inch pieces
- 2 cloves garlic
- 3 tablespoon olive oil
- 8 ounces small shell pasta
- 2 small shallots thinly sliced
- 2 red tomatoes coarsely chopped
- 4 cups spinach or kale, coarsely chopped
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup shaved Parmesan cheese
Instructions
- In a medium bowl, combine pork and bacon. Once mixed, form 1 inch meatballs. Pieces of the bacon should be visible.
- In a large skillet heat olive oil over medium heat. Add the meatballs. Cook and stir until meatballs are browned on all sides and bacon is crisp, 8- 10 minutes. Remove meatballs to a plate covered with paper towels using a slotted spoon. Reserve one tablespoon of drippings in the skillet. Set aside.
- Cook pasta according to directions on box. Once cooked, reserve ¼ cup of pasta water when draining.
- Cook shallot in reserved drippings, over medium-high heat, for 3-4 minutes, scraping up any brown pieces. Return meatballs to skillet. Add tomatoes, cook 2-3 minutes. Add pasta and spinach, tossing to combine. Add pasta liquid to moisten pasta. Season with salt and pepper and top with shaved Parmesan when serving.
Sherryl @ SimplySherryl
You had me at bacon too! These look yummy and I know my crew would love them!
Jennifer @TheRebelChick
I've never thought of using bacon in my meatballs before. This recipe looks delicious!
Brandi
I'm with Gabby. That looks absolutely delicious. And it's got bacon in it. How could it possibly be bad with bacon?!
Kelly
Exactly, Brandi! Thanks for visiting!
Gabby Homemaker
Wow! This looks unbelievable delicious! I can't wait to try it!! Thanks for sharing 🙂
Kelly
It was fabulous tonight, too, Gabby! Thank you for your sweet comment and for visiting!
Sara Phillips
We love spaghetti & meatballs but I've never tried to use them in other pastas. I'll have to try this!
Kelly
It really is good with the bacon, Sara. Enjoy and thanks for visiting!