- broiling pan + olive oil for greasing
- large bowl for hand-mixing
- sturdy toothpicks
- 1kg ground beef
- 1 large egg
- half of a large Spanish onion + butter for frying, finely diced
- 75ml of coconut flour (or another binder of your choice)
- baby tomatoes, halved
- jalapeño Monterey Jack cheese in die-sized cubes
- bacon slices (this is hard to measure, sorry! We get bacon ends from a local meat market and I just used the longest/sturdiest pieces from two packages)
- 15ml Worcestershire
- generous garlic powder
- generous ground white and cayenne peppers
- 10ml dried summer savoury
- salt (to your dietary limits)
And the steps:
- Sauté the diced onions. We like them just shy of crispy.
- Break ground beef into the bowl. Add whole egg, spices, and Worcestershire and blend well. Add onions and blend. Add coconut flour (or binder) as necessary.
- Pat enough mixture into a patty to suit. Place half a tomato and one cube of cheese in the centre, and then fold up the beef around the cheese and tomato. Shape into even spheres, making sure the insides stay inside.
- Wrap bacon slices around the spheres. I used a three-piece overlap method pinned in place with toothpicks because I was using bacon end-cuts, so they weren’t at all uniform. Regular grocery-store bacon should be easier to handle.
- On the greased broiler they go! (Boyfriend puts a thin layer of water under the grille, that’s his habit). Bake at 350F. Ovens vary, so watch for doneness after 20 minutes. We needed 35 minutes for our oven and the thickness of our bombs + the bacon slices.
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