Writer and Photographer Francine Coles

Not only are these balcony meatballs deeply flavorful, but they are also easy to make and can be on the table in under an hour. Their simplicity comes in two ways: First, use a jarred marinara sauce that you love and add some canned cherry tomatoes to it for substance and flavor. Second, make the meatballs and drop them right into the sauce; there is no need to fry or bake them ahead of time. Once you make them, I guarantee that you’ll add them to your regular dinner rotation!

Serves: 6

Ingredients
4 cups good-quality marinara sauce
3 (14-ounce) cans cherry tomatoes
1-1/2 pounds ground beef, preferably 85%
5 ounces bacon (about 6 slices), finely chopped
1/2 cup plain breadcrumbs or panko
1/2 cup finely chopped onion
1/2 ounce Parmesan cheese, finely grated (about 1/2 cup), plus more for serving
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoon fennel seeds, coarsely ground
1/2 teaspoon dried oregano
2 large eggs, beaten
Kosher salt and freshly ground black pepper
Cooked pasta or spiralized zucchini

Instructions
In a 5- to 6-quart pot, combine the marinara and cherry tomatoes. Use a potato masher to break up the tomatoes and bring the mixture to a low boil.

In a large bowl, combine the beef, bacon, breadcrumbs, onion, cheese, garlic, parsley, fennel seeds, oregano, eggs, 1-1/2 teaspoon salt and 1 teaspoon pepper. With wet hands, form 1-1/2-inch meatballs and gently drop them into the sauce. Reduce to a simmer, cover and cook for 20 minutes.

Serve meatballs with the sauce over cooked pasta or spiralized zucchini.

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