FRESNO, Calif. (FOX26) —

Our Cooking with Kopi & Elaine segments was our way of keeping Kopi on TV while he was sheltering-at-home.

The segments were so well-received that we decided to have them whip up more goodies for you to try at home.

Keep watching Great Day and check the What's For Dinner? webpage for more recipes.

If you try making this recipe send Kopi a picture or video at KOPI@KMPH.com.

Make-Ahead Mini Meatballs

Ingredients:

• 2 strips bacon, diced
• 1/4 cup onion, diced
• 1 clove of garlic, finely minced
• 1/2 pound of ground sirloin
• 1/4 cup dry bread crumbs
• 1 TBL fresh parsley, finely minced
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 egg, beaten

Directions:

1. Preheat oven to 400 degrees. Prepare baking sheet with foil or parchment paper.
2. In a skillet, cook bacon until starting to crisp, about 4 minutes. Remove and set aside on a paper-towel-lined plate. Pour off all but 1 tablespoon of the drippings from the skillet.
3. Sauté the onion the same skillet over medium heat until softened, about 3 minutes. Add garlic to the skillet and cook for 1 additional minute. Remove from heat.
4. In a large bowl, combine ground meat, cooked bacon, onion mixture, bread crumbs, parsley, paprika salt, and pepper. Stir in beaten egg.
5. Form mixture into 1-inch mini-meatballs and place on prepared pan.
6. Bake until fully cooked, about 10 minutes. Once baked, can be frozen for later use.
7. Serve with marinara, bbq sauce, or in a pasta.

Crunchy Bacon Coleslaw

Adapted from Kraft Kitchens

Ingredients:

• 3/4 cup mayonnaise
• 1 TBL sugar
• 1 1/2 teaspoon apple cider vinegar
• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup toasted, slivered almonds
• 5 slices bacon, cooked crisply and crumbled

Directions:

1. Mix mayonnaise, sugar, and vinegar in a large bowl.
2. Add remaining ingredients and mix lightly.
3. Refrigerate at least 4 hours or overnight.