Good-sized meatballs wrapped in crisp bacon with a distinctive sour cream-and-tomato sauce. May be made ahead and reheated without danger of drying out. Easily doubled or tripled for large groups.
Mix together beef, 2 cups tomatoes, bread crumbs, eggs, salt, pepper, oregano, and onion. Form into 24 good-sized (about 3-inch diameter) meatballs. Wrap each with bacon slice, overlapping bacon carefully. Place meatballs in large flat baking dish (roasting pan is handy) so that overiapped bacon is on bottom. Bake in 350 degrees F. oven for 45 minutes, or until bacon is crisp. Remove from oven and pour off bacon fat. Blend sour cream and remaining 2 cups tomatoes together, pour over meatballs, and return to oven. Turn off heat. Serve with rice when sauce is hot. (To reheat from refrigerated state, put in 275 degrees F. oven for 30-40 minutes.)