I have made these meatballs from “The Meatball Shop Cookbook” and everyone LOVES them! Be forewarned though, if you make them for friends, they will demand you make them often…….
Recipe From NYTimes
3 tablespoons olive oil
1 onion, minced
Scant 8 ounces bacon, cut into
1/4-inch dice
1 pound cooked steak, diced
1 pound ground beef, 80 percent lean
6 ounces sharp Cheddar cheese, coarsely grated
3 large eggs
1/2 cup unseasoned bread crumbs
2 teaspoons salt
Black pepper.
1. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
2. Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
3. In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
4. Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
5. Let cool for at least 5 minutes before serving.
Yield: About 2 dozen meatballs, 6 to 8 servings.