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Check out this recipe from Farmland.
Bacon Meatball Sub
When bacon meets meatballs!
Prep Time
1 lb. of Farmland® Smoked Bacon
12 oz. of ground beef
8 oz. of ground pork
2 tsp. of salt
2 tsp. of smoked paprika
2 tsp. of dry oregano
1/2 tsp. of ground fennel
1/2 tsp. of freshly cracked black pepper
1/2 tsp. of crushed red pepper (or to taste)
1 egg
TOMATO SAUCE (about 2 cups)
6 tbsp. of unsalted butter
1 28-oz. can of peeled San Marzano tomatoes
1 large red onion, peeled and cut in half
1 clove of garlic, minced fine
1/2 tsp. of ground fennel
1/2 tsp. of dry oregano
1 tsp. of crushed red pepper
1/4 tsp. of dry thyme
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 400ºF. Once meatballs are chilled, heat a nonstick 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.

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.