Meatballs

Ingredients

Meatball Mixture

• 2 lbs. ground chicken
• 1 tsp black pepper
• 2 eggs
• 1 cup breadcrumbs

Breading

• 1 cup Breadcrumbs
• 1/2 cup Grated parmesan cheese
• Salt and pepper to taste

Other

• Bacon strips, cut in half
• Sandwich-sliced havarti cheese, cut into quarters
• Shaved or shredded parmesan cheese
• 2 eggs, beaten

Directions

• Combine ingredients for meatball mixture in a bowl.
• Combine ingredients for breading in a separate bowl.
• In a third bowl, beat eggs with a little bit of water. Bowl should be big enough to dip the meatball in.
• Wrap 2 quarters of havarti cheese (half a slice, total) in bacon strip. Form meatball mixture around this. The meatball will end up being about 2 inches in diameter (a little smaller than a tennis ball).
• Dip the meatball in egg, and then roll in breadcrumbs.
• Fry meatballs in a pan on the stove. Since they are pretty thick, make sure to cook all sides of the meatball, and cook at a medium temperature. Covering the pan can help keep the heat in the pan too. This may take a while (several minutes per side), you don't want to be eating raw chicken!
• While meatballs are cooking, make the sauce in a separate pan, per the recipe below.
• Serve meatballs covered with sauce, garnished with shaved or shredded parmesan and fresh tarragon leftover from the sauce. Pairs great with the leftover wine, too!

Sauce

Ingredients

• 2 slices of bacon, chopped into 1/2 inch pieces
• 4 green onions, copped
• 2 cups of white wine (pinot grigio)
• 1 cup of heavy cream
• 6 cloves of garlic
• Salt and pepper to taste
• Fresh tarragon to taste
• Corn starch

Directions

• Cook bacon and green onions in pan to release juices, then transfer to another pan.
• Add remaining ingredients to pan and bring to boil.
• Add bacon and green onions previously removed, then reduce heat to a simmer.
• Simmer sauce until it has lost about half its volume.
• Add a few pinches of corn starch to thicken to desired consistency.