Thursday, April 21, 2011

Bacon, Meatballs & Stroganoff - 'nuff said?!

I get so much in my inbox every morning I spend alot of time deleting things. Apparently at some point I subscribed to I'm glad I did because I love meatballs and these babies are good. The meatball and stroganoff recipes came to my inbox and I made it for a dinner party.

My guests were happy, Mike was happy. It was a good thing. This is rich and filling so I did not serve an appetizer just a butter lettuce, avocado and fresh cracked crab salad with a grapefruit vinaigrette.

Bacon Meatballs my way

4 strips bacon, diced
1⁄2 red onion, diced
2 large garlic cloves, peeled, cored and pressed
~1 pound grass fed ground beef
1⁄2 cup dry bread crumbs
2 tablespoons fresh parsley, minced
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 eggs, lightly beaten

Preheat oven to 400°. Coat a broiler pan with foil.

Cook bacon in a non stick skillet over medium-high heat until crisp, turning over as needed. Remove and drain on paper towels. Pour off all bacon drippings from skillet.

Sauté onion in same skillet over medium heat until softened, about 3 minutes. Add garlic to skillet and cook, 1 minute.

Combine beef, bacon, onion & garlic, bread crumbs, parsley, paprika, salt, and pepper in a large bowl. Stir in beaten egg.

Form mixture into 1-inch meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.

Meatball Stroganoff my way

~ about 1/2 pound white mushrooms, sliced
2 tablespoons extra virgin olive oil
1 red onion, diced
1 teaspoon smoked paprika
1⁄2 teaspoon cayenne pepper
12 ounces fresh egg noodles like tripoline
2 tablespoons unsalted butter
1⁄2 cup dry white wine
4 tablespoons unbleached all-purpose flour
4 cups low-sodium chicken broth
juice of one lemon
2 tablespoons Dijon mustard
1⁄2 cup low fat sour cream
2 tablespoons chopped fresh dill
kosher salt and freshly ground black pepper to taste

Boil salted water in a large pot for egg noodles.

Sauté mushrooms in olive oil in a nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to a plate.

Sauté onion, paprika, and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.

Prepare noodles according to package directions; drain, toss with butter, and set aside.

Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir.

Whisk in broth. Add lemon juice and mustard; simmer until thick, 8–10 minutes.

Stir in cooked mushrooms, sour cream, dill, and meatballs. Cook until meatballs are heated through. Season with salt and pepper. Serve over noodles.

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