Delicious 50/50 ground bacon and ground beef create tender, juicy meatballs packed with flavor. They are nestled in a fresh mushroom and white wine cream sauce, served over egg noodles and finished with bacon crumbles and Gorgonzola.

This past weekend my husband and I drove to the next town to visit a family-run meat market on Main Street. It was Mother’s Day weekend and the idea of fresh, ranch-raised beef was irresistible. The market was run by a multigenerational ranching family, and we were welcomed by several family members who manage the shop. We left with several purchases, including a whole beef tenderloin that I cut into filet mignons — easily one of the best steaks I’ve ever tasted. As a thoughtful bonus, the family included a complimentary pound of their newest product: 50/50 ground bacon and beef. I couldn’t wait to cook with it.

On the drive home I imagined dishes that would benefit from the smoky, rich flavor of bacon blended with beef. That’s how this recipe came to life: a cross between Swedish meatballs and beef stroganoff — meatballs made with 50/50 bacon and beef, simmered in a mushroom and white wine cream sauce, and served over egg noodles.

How To Make Creamy Bacon & Beef Meatballs

Tip: If you can’t find a 50/50 bacon and beef blend, you can substitute plain ground beef, mix ground sausage with beef, or grind your own bacon and combine it with ground beef.

In a large bowl, crumble 1 pound of 50/50 ground bacon and beef. Add 1/2 cup plain bread crumbs, 1 large egg, 1/4 cup milk, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon dry mustard, 1/8 teaspoon white pepper, and 1/4 teaspoon salt. Use your hands to combine the mixture until everything is evenly distributed. If you prefer not to touch raw meat, food-safe gloves are a good option, or you can stir with a spatula.

Form the mixture into 2-inch meatballs and place them on a parchment-lined baking sheet. A small cookie scoop helps create evenly sized balls; still roll each scoop by hand to tighten the meatball so it holds together during cooking.

How To Cook Meatballs

In a deep skillet or large pot over medium-high heat, brown 3–4 slices of bacon cut into small pieces. Cutting the bacon into bite-size pieces helps it crisp quickly and makes it ready for garnish. Once the bacon is golden and crisp, remove it with a slotted spoon and drain on a paper towel-lined plate. Pour the bacon grease into a heat-safe container and set aside.

Reduce the heat to medium and add 2 tablespoons of olive oil to the pan. Preheat for a minute, then add the prepared meatballs. Brown them on all sides, turning with long-handled tongs, until they are evenly golden — about 10–15 minutes. Remove the meatballs to a plate but do not discard the pan juices; those flavorful juices are the base for the sauce.

Add 1 cup sliced fresh mushrooms and 1 minced scallion to the pan juices and sauté, stirring occasionally. After the mushrooms begin to soften, add 2–3 cloves of minced garlic and continue cooking until the mushrooms are tender and the scallions are translucent. The mushrooms will absorb the pan juices and develop rich flavor.

Return the meatballs to the pan and reduce the heat to a simmer. Add 1 1/2 cups beef broth and 1/2 cup white cooking wine (or more beef broth if you prefer). Stir in 1 tablespoon dried parsley, cover, and simmer until the liquid reduces by about half, roughly 10–15 minutes. This step finishes cooking the meatballs and builds flavor. Cooking wine adds depth and helps tenderize the meat, so it’s recommended if available.

How To Make Easy Cream Sauce

To thicken the cream sauce without making a roux, whisk cornstarch into the heavy cream before adding it to the pan. In a measuring cup combine 2/3 cup heavy whipping cream with 2 heaping tablespoons cornstarch and whisk until smooth with no lumps.

Slowly pour the cream mixture into the simmering broth and meatball pan over medium heat, stirring constantly. The sauce should begin to thicken in 4–5 minutes to a smooth, slightly thick consistency — not a paste. If it becomes too thick, thin it with a little extra beef broth. For a stronger, tangy finish, you can stir in Gorgonzola cheese until melted.

Once the sauce is thickened, remove the pan from heat and let it rest for 5 minutes, stirring occasionally to keep the sauce smooth and silky.

Serving Creamy Mushroom and Meatballs

Arrange cooked egg noodles, rice, or mashed potatoes on a serving platter. If using egg noodles, cook them slightly beyond al dente so they finish tender under the warm sauce. Spoon the meatballs and mushroom cream sauce over the starch, then top with the reserved bacon crumbles, 1–2 tablespoons of Gorgonzola crumbles, and 2 teaspoons of fresh chopped parsley for color and brightness.

The finished dish is rich and comforting: the meatballs are tender and melt in your mouth, the bacon adds smoky depth, and the mushroom-white wine cream sauce ties everything together. This main course comes together in about 45–50 minutes from start to finish, making it a satisfying weeknight or weekend dinner.

Family Favorite Dinner Time Recipes

• Cheesy Broccoli, Ham, and Hashbrown Casserole
• Pork Chop and Creamy Potato Casserole
• Tater Tot Chicken Pot Pie Casserole
• Super Easy Homemade Sloppy Joes
• Skillet Chicken Thighs in Mushroom Wine Sauce
• Alice Springs Chicken (copycat)

Thank you for reading. I hope your family enjoys this recipe — it’s a comforting, flavorful option that’s relatively simple to prepare and makes a hearty, satisfying meal.