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Bacon Meatball Sandwich

When Bacon Meets Meatballs!


A Sandwich Sub That’s a Summer Game Changer.





     1 pound Farmland smoked bacon

     12 ounces ground beef

     8 ounces ground pork

     2 tsp salt

     2 tsp smoked paprika

     2 tsp dry oregano

     ½ tsp ground fennel

     ½ tsp freshly cracked black pepper

     ½ tsp crushed red pepper (or to taste)

     1 egg



1. Cut the bacon into 1-inch pieces and place into a bowl of a food processor.

2. Pulse the bacon until evenly ground.

     3. In a large bowl, combine the bacon with the rest of the ingredients.

4. Mix gently until evenly combined.

5. Scoop the meatballs into 1½-inch balls.

6. Place on a parchment lined pan and chill uncovered for at least two hours.

7.Heat oven to 400F. Once meatballs are chilled, heat a non-stick skillet over medium heat.

8. Add the meatballs and brown thoroughly on all sides.

9. Transfer to a baking sheet until the rest of the meatballs are browned.

10. Bake for about 10 to 15 minutes. Cool slightly before serving.



TOMATO SAUCE (about 2 cups)


6 tbsp unsalted butter

One 28 ounce can of peeled San Marzano tomatoes

1 large red onion, peeled and cut in half

1 clove garlic, minced fine

1/2 tsp ground fennel

1/2 tsp dry oregano

1 tsp crushed red pepper

1/4 tsp dry thyme



1. In a medium pot over medium heat, melt the butter until it foams. 

2. Add tomatoes, garlic and onion and simmer for 1 hour. 

3. Remove and discard the onion. Simmer & stir often for 1 hour. 

4. Taste the sauce and season with salt as desired.




1. Melt 2 teaspoons of butter on a roll with 1/2 clove fresh minced garlic. 

2. Brush the butter on the roll and toast until golden.

3. Added shredded mozzarella cheese. 

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