Pasta with Bacon Meatballs and Tomatoes
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 1/2 pieces
2 cloves garlic
3 Tbsp olive oil
8 ounces small shell pasta
2 small shallots, thinly sliced
2 red tomatoes, coarsely chopped
4 cups spinach (or kale), coarsely chopped
1/4 tsp salt
1/2 tsp black pepper
1/4 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 Tbsp of drippings in the skillet. Set aside.
Cook pasta according to directions on box. Once cooked, reserve 1/4 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 1/2-inch pieces
- 2 cloves garlic
- 3 Tbsp olive oil
- 8 ounces small shell pasta
- 2 small shallots thinly sliced
- 2 red tomatoes coarsely chopped
- 4 cups spinach or kale, coarsely chopped
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 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 Tbsp of drippings in the skillet. Set aside.
- Cook pasta according to directions on box. Once cooked, reserve 1/4 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.
