Italian Meatballs

2Lbs Hamburger **or ground turkey**

3 slices of Thick cut bacon

1/3-cup Italian breadcrumbs

2 large cloves of garlic minced

4 tbl spoons of milk

¾ cup Ricotta Cheese  

2 large eggs beaten

2 tbl spoons of salt

1 tbl spoon of thyme

1 cup of olive oil

2 dashes of Worcestershire sauce 

1 onion minced

1 green or red pepper minced

(I don’t know HOW much cheese I put in. I put in some Parmesan and Italian cheeses)

*In a large bowl, combine  the ground beef, ricotta, Italian crumbs, 1/2 of the onion, 1/2 of the green pepper, bacon,  1/2 of the garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste. Mix until just combined; don't over mix. The mixture will be pretty soft. 

*Using your hands, gently form mixture into 1-tablespoon small meatballs (about the size of ping pong balls). 

*Place on a large plate or pan lined in wax paper; cover and refrigerate at least an hour or up to 24 hours. (I let mine sit overnight)

*Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, (too much turning will make them fall apart) until well browned on all sides, (about 6 to 8 minutes) Transfer the meatballs to a plate and repeat with the remaining meatballs.

*Drain off the oil and wipe out the skillet. 

*Return the meatballs to the skillet and pour in the marinara sauce. Add the remaining garlic, onion and peppers to the sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes. 

 *Roll in Italian cheese and breadcrumbs!

  *Bake till browned!

 *Serve on a bed of Italian cheeses and a side of marinara sauce!