Steak ‘n’ Bacon Cheddar Meatballs
2 tbsp. olive oil
1 medium onion, minced
8 oz. raw bacon, diced
2 lbs. ground beef
6 oz. cheddar cheese, grated
1/2 cup bread crumbs
3 eggs, lightly beaten
2 tsp. salt
1. Preheat oven to 450. Brush a 13×9-in. baking dish with 1 tbsp. olive oil. Heat remaining 1 tbsp. olive oil in a large skillet over medium heat. Add the onion s and bacon and saute, stirring frequently, until golden brown (about 10 minutes). 2. Using a slotted spoon, transfer onions and bacon from the pan to a small plate. Let cool. 3. Combine bacon, onions and the rest of the ingredients in a large bowl, and mix by hand until thoroughly incorporated. 4. Roll the mixture into 24 golf-ball-size meatballs, making sure to pack the meat firmly. Place the balls in the prepared baking dish, and roast until cooked through, 18 to 20 minutes. 5. Allow the meatballs to cool for 5 minutes before serving.
Yield: 24 meatballs
From the November 7, 2011 issue of “People” magazine
My notes: We used ground bison. I would leave out the salt.