1 1/2 lbs hanger steak
1/2 pound bacon*
1 small onion, finely chopped
1/4 cup chopped parsley
salt and pepper (1/2 tsp each)
Cut steak and bacon into 1″ cubes/slices. Process all ingredients through a meat grinder; first with the coarse blade, then the finer blade:
Form into meatballs. Can be refrigerated for up to a day.
When ready to cook, preheat oven to 400 degrees. Place meatballs on a slotted roasting pan:
Bake at 400 degrees for 13-16 minutes, or until done (looking like the picture above). Serve over bucatini pasta with a high-quality marinara sauce. Enjoy!