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
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. Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish. 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. 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.) Let cool for at least 5 minutes before serving.
bacon recipe courtesy of: The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Random House, 2011 | The New York Times, January 4, 2012
