This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.
Ingredients
- 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% lean
- 6 ounces sharp Cheddar cheese, coarsely grated
- 3 large eggs
- ½ cup unseasoned bread crumbs
- 2 teaspoons salt
- Black pepper
- Nutritional Information
Nutritional analysis per serving (6 servings)
776 calories; 61 grams fat; 23 grams saturated fat; 1 gram trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 44 grams protein; 247 milligrams cholesterol; 1386 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 2 dozen meatballs, 6 to 8 servings
Preparation
- 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.
45 minutes
Dining and Cooking