I cut this recipe in half; since my husband and I were the only ones eating it. I got 12 of the largest meatballs I've ever seen. I baked these in a glass baking dish, but next time, I'm going to space them apart on a baking sheet, as some of the bacon never crisped up very well. I added 2 cloves of chopped garlic, and made the oregano a heaping tablespoon. I liked the sauce. Sometimes I find tomato sauce a little too acidic, and this smoothed it out nicely.
I got about 36 very large meatballs out of this. I used fat free sour cream and turkey bacon to help make it more "legal". What a wonderful recipe. The sauce was outstanding. I actually sauced half, froze the other half without sauce, and served those a couple of days later with brown gravy. My husband actually requested meatballs in his lunch the day after I first made these. Definitely will be making again and again.