Macaroni au gratin with meatballs and bacon

• 3 cups raw macaroni

For the meatballs

• 2 tbsp olive oil
• 450g lean minced pork
• 1 egg
• ¼ cup bread crumbs
• 3 green onions, chopped
• 1 stick of celery, finely chopped
• Salt and pepper from the mill
• 1.5 liters of homemade or store-bought spaghetti sauce
• ½ cup crumbled cooked bacon
• 2 cups shredded mozzarella cheese

1. Preheat oven to 375F.
2. In a large pot, bring water to a boil and cook macaroni according to manufacturer's directions. Drain and set aside.
3. In a large bowl mix all the meatball ingredients except the oil. Shape into meatballs about 2 tbsp. in size. Set aside.
4. In a deep ovenproof skillet over medium-high heat, heat the oil and brown the meatballs for 5 minutes, turning them regularly. Add the sauce and bacon, mix well and cook for another 5 minutes. Stir in the macaroni and place in a large baking dish. Sprinkle with cheese and bake for 15 minutes or until the cheese is melted.