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.

Bacon Meatballs

All done...ready for snacking!

Resting....waiting for the freezer!

Packed with flavor and are great for appetizers or stay tuned for a couple of recipes to follow within the next week that will use these meatballs.  They are delicious all by themselves too!  They can be frozen to use at a later date since this makes a big batch.

1 lb bacon, diced
1 onion, finely diced
1 garlic clove, minced
1/4 cup dry bread crumbs
1/4 cup panko
2 lbs ground beef
1 lb ground pork (spicy if you want more of a kick)
2 tbsp cilantro, minced
1/2 tsp paprika
Salt and pepper for seasoning
21 seasoning blend (such as Mrs. Dash - no salt) for seasoning
1 egg, beaten

Preheat oven to 400 degrees.

Cook bacon until fully cooked.  Let rest on a paper towel.

Drain bacon fat until about 1/2 tsp is left in the pan.  Drizzle pan with olive oil and heat over med-high heat.  Add onion and season with salt, pepper, 21 seasoning blend and add parika.  Saute for about 5 mins.  Add garlic and saute until onion begins to carmelize.  Remove from heat.

In a large bowl, add beef, pork, cilantro, bread crumbs, panko and egg.  Add onion mixture and mix all the ingrediants together until fully blended.

Roll small amount of meat mixture into 1 inch balls and place on a broiler pan.  Once the broiler pan is full of meatballs, place in the oven and bake for 10 mins.  Remove and flip meatballs and continue to cook for an additional 10 mins.  Continue until you have made meatballs with all of the meat mixture.

Remove meatballs and place on a wire rack to cool.  Once completely cooled you can place them in a freezer zip lock bag and freeze for future use.

If you use as a appetizer, serve warm and with a side of marinara sauce for dipping.

ENJOY!