The Sweet and Savory Sisters!


mini meatballs

The Sisters Meatball Stroganoff (Cajun Style)


This recipe is effortless and “OH”so Savory! Hope you enjoy!


4 cups dry egg noodles

1 cup sliced baby Bella mushrooms

2 tbsp. vegetable oil, divided

1 cup chopped onion

1 clove garlic, minced

¼ tsp. Cajun Seasoning

1 tbsp. butter

1 cup dry white wine

2 tbsp. all-purpose flour

1 cup chicken broth

1 cup heavy cream

Juice of ½ a lemon

2 tbsp. Creole mustard

¼ cup sour cream

1 tbsp. chopped parsley

1 recipe of The Sisters Mini- Bacon Meatballs

Salt and pepper to taste


Boil a large pot of salted water for egg noodles.

Sauté mushrooms in 1 tbsp. oil in nonstick skillet over medium high heat, about 5 minutes. Transfer to plate. Sauté onion, Cajun seasoning and garlic in remaining oil in same skillet until onion is soft, about 5 minutes.

Prepare noodles according to package directions; drain, toss with butter; set aside.

Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir.

Whisk in broth and heavy cream. Add lemon juice and mustard; simmer until thick, 8-10 minutes.

Stir in cooked mushrooms, sour cream, parsley and meatballs. Cook until meatballs are heated through. Season with salt and pepper.





The Sisters Mini-Bacon Meatballs

Make ahead meatballs! Use this great recipe to prepare a batch of our mini meatballs that you can freeze and reheat as needed. These mini meatballs go great in any pasta dish, soup or it makes a great appetizer.



*Our next post will be a fantastic Meatball Stroganoff that is to die for; using our meatball recipe! Hope you enjoy!


3 strips bacon, diced

¼ cup diced onion

1 clove garlic, minced

½ pound ground beef

¼ cup dry bread crumbs

2 heaping tbsp. Parmesan cheese

2 tbsp. chopped fresh parsley

½ tsp. Cajun seasoning

½ tsp. salt

½ tsp. pepper

1 egg beaten



Preheat oven to 400 degrees. Coat a broiler pan with nonstick spray.

Cook bacon in a skillet over medium high heat until starting to crisp, about 4 minutes; remove and set aside on a paper-towel. Pour off all but 1 tbsp. of bacon dripping from skillet; cook 1 minute.

Sauté onion in same skillet in the 1 tbsp. of drippings over medium heat until softened, about 3 minutes. Add garlic to skillet; cook 1 minute.

Combine beef, cooked bacon, onion mixture, bread crumbs, parsley, cheese, Cajun seasoning, salt and pepper in a large bowl. Stir in beaten egg.

Form mixture into 1-inch meatballs and place on prepared boiler pan. Bake meatballs until fully cooked, about 10 minutes.

*This recipe can be doubled and frozen so that you will always have meatballs on hand.

To freeze meatballs: Freeze meatballs on a baking sheet then transfer to an airtight container and keep frozen until ready to use.

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