Steak ’N’ Bacon Cheddar Meatballs
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 1onion, minced
- Scant 8 ounces bacon, cut into ¼-inch dice
- 1pound cooked steak, diced
- 1pound ground beef, 80% lean
- 6ounces sharp Cheddar cheese, coarsely grated
- 3large eggs
- ½cup unseasoned bread crumbs
- 2teaspoons salt
- Black pepper
Nutritional analysis per serving (8 servings)
576 calories; 45 grams fat; 17 grams saturated fat; 1 gram trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 33 grams protein; 488 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
- Step 3
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.
- Step 4
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.)
- Step 5
Let cool for at least 5 minutes before serving.
Private Notes
Comments
Question: is the steak cooked but the ground beef raw when you mix everything in Step 3? I will be making them next week for a party and want to make sure I don't misunderstand!
Made a half rule and it was very good. I would drain the bacon and onion on paper next time. There was just a little too much fat, though the meatballs were very moist.
These were terrific! A big hit at our New Year's party. Making them for Super Bowl too. I made 50 gram balls (larger than golf ball size) and froze them raw. Then baked them as directed (still frozen) to reach 165 degrees. That way I could make them ahead of time and just cook them the day of.
I always make 1/2 a recipe and there are leftovers, even with only 2 of us eating them. These are moist and delicious. When you make steak, cook a little extra next time to rare/medium rare, wait 1-2 days, and make these meatballs - terrific!
I've made these several times now and, in addition to being tasty, they feed two people at least four different times, unless one has a huge appetite. I make the full recipe, then freeze half of them uncooked. I roast them in a cast iron skillet outside on the grill, using indirect heat. I would suggest a temperature of about 400°, however, as the bottoms brown very quickly. I turn them about halfway thru to caramelize 2 sides. We eat 3 each the first night, leftovers a couple nights later.
Cook bacon and onion separately, mix near the end to make sure bacon is cooked enough. Sous vide-ing the steak makes perfect temp (rare) before chopping and mixing. A special holiday treat!
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