Apparently I’m all about pasta this week!
On Monday I shared a much healthier version, and today we’re going all out for the holidays: bucatini with bacon meatballs. I’m obsessed. This one is bold, comforting, and perfect for holiday entertaining.
Here’s what’s funny: I usually don’t reach for pasta with red sauce or meatballs, but this version changed my mind. The combination of smoky bacon folded into a classic meatball makes the whole dish irresistible.
During the holidays I find myself craving familiar, hearty dishes—pastas and pizzas that feel indulgent and slightly nostalgic. They break up the usual holiday fare while still feeling special enough to serve family or friends, or to enjoy as a celebratory meal when you want something different.
Now for a little anecdote: Eddie was skeptical when I told him I was making bacon meatballs. He imagined a greasy ball of bacon and thought they’d be heavy. He didn’t expect the bacon to be an accent rather than the whole thing.
He was pleasantly surprised — and in love. The bacon simply elevates my favorite meatball base, adding a smoky note and a little extra texture without overpowering the meat. It’s a fantastic tweak to a classic recipe.
These meatballs are versatile. Serve them over your favorite pasta—bucatini is wonderful here—or pile them into a meatball sub, toss them on a salad, or use them as an impressive appetizer. They work in many settings and are easy to adapt to what you have on hand.
This bowl really feels like a warm, saucy hug—exactly what holiday comfort food should be.
Bacon Meatballs with Bucatini
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Ingredients
- 1 1/4 pounds lean ground beef
- 4 slices uncooked bacon, finely chopped
- 1 large egg, lightly beaten
- 1/3 cup finely grated Romano cheese
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup panko bread crumbs
- 2 to 3 tablespoons olive oil
- 24 ounces your favorite marinara sauce
- 1 pound bucatini, cooked according to package directions
- fresh herbs for garnish
- shaved Parmesan for topping
Instructions
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In a large bowl, combine the ground beef, chopped bacon, beaten egg, grated Romano, minced garlic, basil, parsley, salt, pepper, and panko. Mix gently until just combined—avoid overmixing. Form into 1-inch meatballs.
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Heat a large skillet or Dutch oven over medium and add 1 tablespoon olive oil. Brown the meatballs in batches, adding more oil as needed, until golden on all sides. Reduce heat to low, pour in the marinara, return all meatballs to the pan, and simmer 10 to 20 minutes until cooked through.
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While the meatballs simmer, cook the bucatini in a pot of salted boiling water according to package directions. Serve the pasta topped with meatballs and sauce, then garnish with fresh herbs and shaved Parmesan.
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Thanks — I appreciate you!
That’s a huge, saucy hug right there.