Spaghetti with Bacon Meatballs

1 small onion, very coarsely chopped
3 slices bacon, very coarsely chopped
2 cloves garlic, peeled
1/4 cup fresh flat-leaf parsley leaves
1 pound ground beef chuck
1/2 cup grated Parmesan (2 ounces), plus more, shaved, for serving
3 tablespoons bread crumbs
1 large egg
kosher salt and black pepper
12 ounces spaghetti (3/4 box)
3 cups marinara sauce

Heat broiler. Bring a large pot of water to a boil for the pasta. In a food processor, combine the onion, bacon, garlic, and parsley; pulse until finely chopped, 10 to 15 times. Transfer to a medium bowl, add the beef, Parmesan, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon pepper, and mix gently to combine. Form the beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broilerproof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes. Cook the pasta according to the package directions. Heat the marinara sauce in a large skillet over medium heat, 2 to 3 minutes; add the meatballs and toss gently to coat. Serve over the pasta and sprinkle with the shaved Parmesan.

recipe source: real simple

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