Caesar Salad With Meatballs (No Croutons!) - cooking recipe

Ingredients

3 garlic cloves
2 anchovy fillets
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 cup olive oil
1/2 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated
kosher salt
fresh ground black pepper
3 romaine lettuce hearts, coarsely chopped
1 cup grape tomatoes, halved
2 slices bacon, coarsely chopped
3 tablespoons dry breadcrumbs
3 tablespoons milk
1 large egg
1 tablespoon fresh basil, chopped
1/2 teaspoon thyme leaves
1/2 teaspoon hot sauce
3/4 lb lean ground sirloin
1/4 cup all-purpose flour

Preparation

Use a blender to puree 2 garlic cloves with the anchovy fillets, lemon juice, mayonnaise, and Worcestershire sauce; while the blender is on add 1/2 cup olive oil in a thin stream, until incorporated. blend in 1/4 cup Parmesan, and season with salt and pepper (you have just made Caesar Salad Dressing, you clever thing you!).
Pour 2 tablespoons of the dressing into a medium bowl and place the remainder in a large bowl; to the large bowl, add the lettuce, tomatoes, and 1/4 cup Parmesan cheese, but don't toss yet.
In a food processor, pulse the remaining garlic with the bacon until chopped; add bread crumbs, milk, egg, basil, thyme, hot sauce, and 3 tablespoons Parmesan.
Season with salt and pepper and process to form a paste; transfer to a bowl and knead with the sirloin.
Roll into 18 meatballs (about 2 tablespoons each); dust with flour.
Heat 1/2 cup oil in a large skillet until shimmering; add meatballs and cook (medium high) until golden and cooked through, about 8 minutes.
Drain meatballs on paper toweling; toss with dressing in medium bowl.
Now you can toss the salad in the large bowl; transfer to serving plates and top with meatballs.