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Friday, September 30, 2011

Bacon Nut Meatballs

Meatballs are so easy to make...and they are SO versatile. You can serve them plain, on a bun or over rice, as an appetizer, over noodles or mashed potatoes (see...look at all those ideas I just gave you for eating these meatballs! Its a great idea for leftovers!!!). I served mine as the main course with some cheesy potatoes and french bread. They were a huge hit. The almonds give them a little crunch and the bacon gives them their irresistible taste. Definitely a dish that everyone will enjoy.

Bacon Nut Meatballs

1 lb bacon, cooked and crumbled
5 eggs
1 1/2 c. soft bread crumbs
1 T. parsley flakes
1/2 c. chopped slivered almonds
1 t. oregano
1 T. salt
1 1/2 t. pepper
2 lbs ground beef
1 lb mushrooms (optional)
1 T. Butter
2 cans cream chicken soup
1 c. sour cream
1 c. beef stock (I used 1 bullion cube dissolved in a cup of hot water...worked great)

In a large bowl combine eggs, ground beef, spices, bread crumbs, almonds and cooked bacon. Shape into 1" balls. Brown meatballs in a small amount of oil or bacon drippings. When browned, remove with a slotted spoon and drain. In a large frying pan, saute mushrooms (in butter). Combine cream chicken soup and sour cream, add to sauted mushrooms. Turn heat to low and let simmer for 10 minutes, stirring occasionally. Add a small amount of milk if the mixture is too thick (its all a matter of taste and preference). Place browned meatballs into a 9x13 baking pan, pour soup mixture over the top. Bake at 350 for 20-30 minutes or until meatballs are no longer pink (mine was done in approximately 20 minutes) IF you prepare the meatballs and let them sit in the fridge, to cook later....they may take longer to cook (just because they are going into the oven COLD instead of warm)...BUT the upside of that IS, the flavor increases. Either way, they are scrumptious and you will love them!


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