Meatball Stroganoff

Olive oil
1 onion, diced
Salt and pepper for seasoning
21 spice blend (such as Mrs. Dash, no salt added) for seasoning
1/2 tsp paprika
1/4 tsp cayenne pepper
4 cups egg noodles (I used no yolk egg noodles)
1 tbsp unsalted butter
1/4 cup white wine
2 tbsp flour
2 cups chicken broth/stock
Juice of 1/2 lemon
2 tbsp course grain mustard
1/4 cup garlic, cooking cream (or sour cream)
1 tbsp minced cilantro
10 to 15 bacon meatballs (see previous blog entry - thawed if frozen)

Bring a large pot to boil for the noodles.

Drizzle oil in a large non-stick saute pan over med-high heat.  Add onions, paprika, cayenne and season with salt, pepper and 21 seasoning blend for about 5 mins.

Add butter and melt completely.  Add wine and simmer until liquid is nearly evaporated.  Sprinkle flour over onions and stir in completely.

Stir in broth, add lemon juice, must and simmer until thick about 8 to 10 mins.  Add meatballs and cook until heated through, reduce heat while cooking pasta.

Cook pasta according to pasta directions.

Add pasta to saute pan and increase heat to med-high and mix completely.  Turn off heat.  Plate pasta with meatballs on top and garnish with cilantro.

Wine pairing....Rose or Pinot Noir.