Ingredients
3slicesbread,stale is best
⅓cupmilk
½cupyellow onion,minced
2tbspunsalted butter,4 tbsp if cooking immediately
2lbsground beef,(80/20)
¾cupbacon,(approximately 8 slices), cooked and finely chopped
2eggs,large
½tspkosher salt
½tspcracked black pepper
1tspWorcestershire sauce
Preparation
In the bowl of a stand mixer, add the milk to the slices of bread.
Melt the butter in a pan and add the minced yellow onions. Cook them on medium-low until translucent but not browned. Remove from heat and let cool.
In the bowl with the milk-soaked bread, add the rest of the meatball ingredients including the cooked onions.
Mix it on low until the bread is broken apart and the meat is combined with the ingredients (using the stand mixer and not hands helps keep the mixture cold and tender).
Using a meatballer, ice cream scoop, or hands, scoop them into balls about the size of a ping pong ball.
Freeze on a cookie sheet if possible.
If cooking immediately, add to a baking dish and cook at 375 degrees F for 20 to 22 minutes.
Remove the meatballs from the pan and serve with preferred sauce.
