Bacon Cheeseburger Meatballs
Courtesy of Daniel Holzman and Michael Chernow • The Meatball Shop • New York
Recipe is an excerpt from The Better Bacon Book.
Yields about 24 meatballs
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, minced
- ½ pound bacon, diced
- 2 pounds ground beef
- 6 ounces cheddar cheese, grated
- ½ cup bread crumbs
- 3 large eggs
- 2 teaspoons kosher salt
Place a large sauté pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil begins to smoke, add the minced onion and diced bacon and cook, stirring frequently, until well caramelized, about 10 minutes. Using a slotted spoon to drain off excess fat, transfer the cooked mixture to a plate, then cool completely in the refrigerator.
When the bacon and onions have cooled, combine them in a large mixing bowl with the ground beef, cheddar, bread crumbs, eggs, and salt, and mix thoroughly by hand. Drizzle the remaining oil in the bottom of a 9 x 13-inch baking dish and smear it around evenly.
- Heat the oven to 450 °F. While the oven is heating, roll golf ball-sized lumps of meat between your palms until smooth, round, and firmly packed. Line them up evenly in the baking dish so that each ball touches the next, then roast in the oven until firm and cooked through, about 20 minutes. Allow the meatballs to cool for 5 minutes, and serve.