STEAK 'N' BACON CHEDDAR BALLS

Steak 'n' Bacon Cheddar Balls image

Yield Makes about 2 dozen 1 1/2 inch balls

Number Of Ingredients 8

3 tablespoons olive oil
1 onion, finely diced
8 ounces bacon, diced (about 1 1/2 cups)
2 pounds 80% lean ground beef
6 ounces cheddar cheese, grated
3 large eggs
1/2 cup bread crumbs
2 teaspoons salt

Steps:

Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Heat the remaining 1 tablespoon olive oil in a large frying pan over medium-high heat. Add the onions and bacon and cook, stirring frequently, until the bacon has browned and the onions are translucent, about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a plate and place in the refrigerator to cool.
Combine the ground beef, cheddar, eggs, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.