Steak ‘n’ Bacon Cheddar Balls

Name: Steak ‘n’ Bacon Cheddar Balls
Yield: Makes about 2 dozen 1 1/2 inch balls
Ingredients: 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

January 24, 2012

At the Shop we jokingly call these the heart-stoppers because while they are extremely rich and delicious, we wouldn’t suggest eating them every day—which is tricky because once you try them, you won’t stop craving them. Ready to really stop your heart? We have a “Family Jewels” option on the menu that allows guests to add a fried egg to any dish for a dollar. For our last meal, we would opt for steak ‘n’ bacon cheddar balls with a fried egg on top, served with Mushroom Gravy (page 63), and Creamed Spinach (page 100). For some added texture, ask your butcher to grind the beef more coarsely than usual; it gives the balls an added “steakiness.”

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