Bacon Wrapped Meatballs With Mushroom Sauce

About

It’s packed with protein and is made in a Crock Pot – bacon wrapped meatballs are the solution to your late night dinners. Plus, there’s a peppery, red mushroom sauce included in this recipe that pairs perfectly with the meal. Instead of using ground beef, you’ll be using ground sirloin for the meatballs. You’ll get a juicier bite every time with the addition of smoky bacon.

Ingredients

1 pound ground sirloin
1 large egg
¼ teaspoon salt
½ teaspoon black pepper
2 teaspoon italian seasoning by lawry's
¼ teaspoon spices caraway seed
1 teaspoon spices onion powder
12 ounce bacon
2 tablespoon butter
1 clove garlic raw
5 ounce mushrooms
1 tablespoon spices paprika
1 cup heavy cream
¾ cup beef broth
¼ teaspoon salt
1 teaspoon black pepper
½ teaspoon spices onion powder
¼ teaspoon spices rosemary dried
1 tablespoon sour cream

Instructions

In a bowl, combine the ground sirloin, egg, salt, pepper, italian seasoning, caraway, and onion powder. You can do this with your hands or a spoon.
On a clean surface, form your meatballs. You should be able to get about 13 meatballs at 1 ½ ounces each.
Wrap each meatball with a single piece of bacon and secure them with a toothpick. Then, place them in a crock pot. It’s okay if one or two rest on top. Cook the meatballs on high for 4 hours.
To make the sauce, melt the butter in a large skillet on low heat. Then, mince and stir in the garlic, allowing it to heat up for about 30 seconds.
Slice the mushrooms into thin slices. Cook them in the butter, with the lid on, on medium-low heat for about 5 minutes or until the mushrooms are soft.
Sprinkle the paprika over the mushrooms and stir the ingredients until the mushrooms are completely coated in the paprika. Then, stir in the heavy cream.
Cover the skillet and heat the cream until it comes to a simmer. Then, pour in the beef broth and the remaining spices.
Bring the sauce to a boil. Then, reduce it to a simmer and allow it to cook, uncovered, for about 5 minutes or until the sauce is thick enough to coat the back of a spoon.
Finally, turn off the stove heat and stir in the sour cream to bring the sauce fully together. To serve, use a slotted spoon to remove the bacon wrapped meatballs from the crock pot and remove the toothpicks. Serve the mushroom sauce hot over the meatballs and enjoy!