Creamy Bacon & Beef Meatballs

In a large bowl crumble 50/50 bacon and ground beef, or straight ground beef. Add bread crumbs, egg, milk, onion powder, garlic powder, mustard, white pepper, and 1/4 teaspoon salt. Mix until well combined. Using a small scoop form 14-15 meatballs, making sure to hand roll into a ball, in addition to the scoop, and place on parchment lined baking sheet.

In a deep large skillet over medium high heat, cook bacon until golden and crispy. Drain on paper towel lined plate. Set aside for garnish. Drain grease into heat safe dish until cool and ready to dispose.

In the same skillet you cooked bacon in, add 2 Tablespoon Olive Oil. Heat over medium heat. Add meatballs and cook on all sides until golden brown. About 10-15 minutes. Remove and place on plate. DO NOT DRAIN juices!

Add mushroom and scallions into pan and saute until tender and scallions are translucent. Add garlic. Place meatballs back into the pan.

Add beef broth and cooking wine. Cover and reduce heat to low. Simmer an additional 10-15 minutes, meatballs will continue to cook, or until broth reduces by half.

In a measuring cup add heavy cream. Stir in 2 heaping tablespoons of cornstarch into heavy cream and mix until smooth.

Slowly add heavy cream and cornstarch to meatball mixture, stirring constantly, until thickened. Turn off heat and allow mixture to set for 5 minutes. If mixture is too thick add a little more beef broth until you reach the desired consistency.

Place prepared egg noodles, rice, or mashed potatoes, on a serving plate and top with meatballs, pour the sauce over the top of the meatballs. Sprinkle top with bacon crumbles, Gorgonzola cheese, and chopped parsley.