Monday, June 29, 2015

Master Indy's Bacon Cheeseburger Meatballs

While on a recent visit to Manchester England, Master Indy remarked to slave that they had a “Five Guys” there. Well when slave thinks of that establishment, memories of wonderful bacon cheese burgers explode in the brain. Tonight those memories will surface in the form of meatballs!

If Your Master is American, there is a good chance that all of these meatballs will be consumed in one setting! They are fantastic! If that is the case, make some more sauce and serve it on the noodles as an easy 2nd day side dish! Or any left over noodles can be mixed with cut up hot dogs and some cocktail sauce poured on top for an out of this world lunch that no one will suspect is leftovers!

1 lbs ground beef
1 lbs pork sausage
1 medium onion. Minced
2 stalks celery diced finely
½ bread crumbs
2 large eggs
4 slices bacon, cut into ¼-inch dice

1 pkg. Wide egg noodles
1 can condensed Cheddar cheese soup
½ c milk
3 slices American cheese, cut into a small dice.

Do your cutting first.
Cut the celery and the onion into small pieces in a bowl

Cut up the bacon into a small dice.

Heat skillet over medium low heat with 2 tbs oil.

Add the onions, celery and bacon pieces and cook, stirring, until bacon has browned and onion is translucent, about 12 minutes. Using a slotted spoon, transfer onion and bacon to a paper towel to drain and cool.

Heat oven to 450 degrees. Spray a 9-by-13-inch baking dish.

In a large bowl, combine sausage, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly. Slave uses a short wooden spoon for this. 

Let this mixture sit for 5 minutes. This allows the breadcrumbs to absorb flavors and swell.

Put down some wax paper on counter, scoop out the meat and put on the paper.

When all is scooped out, pour about a cup of water in that bowl. Wet your hands and roll each into a full ball and pack them snugly into the dish.

Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
Now after that is in the oven it is a good time to start the water for the noodles. Cook according to the package directions.
When finished drain well and splash with a touch of olive oil.
Make the sauce:

Heat the soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Add the pieces of American cheese a little at a time while you stir in each bit. If you add a big portion of cheese to something you are cooking, it will separate and you will get droplets of oil.
If the sauce is too thick just stir in more milk.

Now to serve: Put the meatballs on a platter. Serve noodles in a large bowl with a pasta server. Let guests pour on their own amount of sauce. If you like, have a small bowl of cut up green onion to sprinkle on the top for garnish.

Or if you like, how about a side of tomato wedges?
You may have never heard the whimsy of Spike Jones:
This turns out so good, had to name it after Master Indy!

Like the welcome sunrise after a night of storms, I am allowed to serve my Master.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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