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!
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
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.