Friday, May 25, 2012


makes about 2 dozen meatballs, 6 to 8 servings

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