The recipe that I’m sharing here right now, it all started when I saw at the FB wall of our friend Brent Finger. When I saw the pictures, it’s just a mouth watering recipe. Bob saw it too and he told me that “Hon, can you make that recipe, we should try it, it really looks delicious”. Lol. We did try it and it’s really a yummy recipe. You will not be embarrass to recommend to your friends. 🙂

Next time that I will cook this recipe, I will try to make it with ground chicken and I will also try to double the layer of the onions to wrap the meatballs.

***If you want to try other meatball recipe that you want to try to put inside the onions. Try to make it and feel free to post here too of the results. Have fun cooking!***

Here’s the recipe: (I made some changes with the original recipe that was posted)

Ingredients:

• 1 kilo ground beef (can be ground pork or ground chicken or you can mix them)
• 1 cup bread crumbs ( I add more if the meat mixture tends to be too moist)
• 1 large egg
• 1 cup milk
• 3/4 BBQ sauce (homemade or store bought bbq sauce)
• 2 teaspoon salt or more
• 2 teaspoon ground black pepper
• 2 teaspoon garlic powder
• 2 medium onions (cut into cubes)
• yellow onions – medium to large (large in the PI can be medium somewhere)
• 400 grams package of bacon (we used Virginia brand here in the PI)
• More BBQ sauce to brush the outside of the bacon stuffed onion wrapped

Procedures: (Preheat oven to 425 °F)

1. In a large bowl, combine all the ingredients (ground meat, bread crumbs, egg, milk, bbq sauce, salt, black pepper, garlic powder and cube onions)and mix it thoroughly. Use your hands to mix it. Eyeball the wetness of the meatball mix.
2. Prepare your onions: Cut the top and bottom of the onion, peel the skin, cut the sides of the onion from top to bottom. Separate the onions into layers. Use the outside layer or all of the layers from the first layer down to the smaller one.
3. Start stuffing the onions with your meatball mix between two onion layers (it’s round like a size of a baseball).
4. Wrap each ball with 2-3 slices of bacon and secure it with toothpicks.
5. Bake in a baking dish with sides (to catch grease) or bake in a cookie sheets with wire rack.
6. Bake the meatballs for 425 °F/220°C  for approx 40 minutes or until internal temperature reach 165°C.
7. Brush or dip the meatballs with the BBQ sauce and bake again for an additional 10-15 minutes!

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Living back here in the Philippines for a long time now, certain products still is hard to get here often from the grocery store. Just not much people wanting them I guess. One of the items that I know that it’s hard to find here would be the egg noodles. I could see in the grocery store once in awhile but it’s not their regular thing to stock up there. As always it’s good to have internet nowadays, you can definitely find almost everything. 🙂

Here is the recipe for the homemade egg noodles:

Ingredients:

• 1 cup all purpose flour (plus more when rolling out the dough)
• 2 large eggs
• 1/2 teaspoon salt

Procedures:

1. Combine the flour and the salt in a mixing bowl, using spoon mix the ingredients together. In a small bowl crack the eggs and beat just a little. Make a well in the middle of the flour mix. If you’re using smaller eggs, the dough might be a little drier, if that happens try to add 1 more small egg. Just really eyeball the wetness of your dough.
2. Use fork to mix. Gradually start mixing the flour to the eggs, slowly from the side of the well to the middle until it mix properly.
3. Continue working on the flour into the eggs until a solid dough is form. As you keep working on the dough keep sprinkling more flour and it will start to look quite sloppy and sticky, don’t worry just keep mixing and sprinkle more flour, it will come together.
4. Transfer the dough into a floured surface, floured your hand and continue kneading until it feel smooth and no longer sticky.
5. Cover dough with cling wrap and refrigerate for at least 30 minutes or up to overnight.
6. On a floured surface, using rolling pin, roll out half of the dough between each time you roll. Make sure the dough is not sticking to the surface, sprinkle flour if needed.
7. Roll the dough to whatever thickness you want your noodles to be. I usually roll my dough From 1/2 inch to paper thin. Like me, my hubby like thinner noodles but wider. So it’s really your choice.
8. I used pizza cutter to cut my dough. If you don’t have one just use a sharp knife or a sharp cutter, it will do. Try to cut as evenly as possible so that its easier to cook.
9. Lay cut noodles on a drying rack for air dry. Noodles can be used immediately or allowed to dry completely. Stored in an air-tight container at room temperature for up to 1 month until ready to use.
10. When cooking the noodles, bring a pot of water to a boil, add salt to the water. Boil the noodles until tender to bite (cooking really varies depending on the thickness of your noodles). Fresh noodles that’s never been dried, lesser time to cook. Drain and add butter.
11. You can mix the noodles to soup, casserole, chili, stew, stir fry and many more. Enjoy!