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1
Make the meatballs: In a large bowl, combine bread crumbs and cream.
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2
Let it sit for 5 minutes, then mash the mixture with a fork.
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3
Mix in the oregano, pepper flakes, black pepper, salt and bacon.
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4
Gently work in the pork, veal and beef.
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5
Be careful not to knead it into oblivion, or the meatballs will be tough little pebbles.
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6
Fry a little of the mixture in some butter and oil in a skillet and taste, adjusting seasonings.
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7
Roll into small meatballs, about an inch across.
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8
(If you have a kitchen scale, measure an ounce apiece.)
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9
Heat the oven to 375 degrees.
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10
In a large saute pan, warm the butter and olive oil over medium-high heat.
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11
Brown the meatballs, turning every couple of minutes.
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12
(Work in batches if they wont all fit in the pan.)
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13
Transfer them to a roasting pan big enough to hold them all.
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14
Pour 2 cups of cold water into the pan and transfer it to the oven to bake for 20 to 30 minutes or so, until the meatballs are cooked through.
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15
Transfer to a plate and cover with aluminum foil to keep warm.
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16
Boil the spaghetti in a large pot of salted water, and heat the marinara sauce in a pot.
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17
When the spaghetti is tender, toss it with the sauce.
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18
Season to taste.
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19
Put the cheese in a bowl and set it on the table.
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20
Make sure to ask your family if they want their meatballs on top of the spaghetti or on the side.
