Caesar Salad With Meatballs (No Croutons!)

From David Burke, Primehouse, via "Food and Wine" magazine.

• Ready In: 30 mins
• Serves: 4

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

Directions

1. 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!).
2. 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.
3. 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.
4. Season with salt and pepper and process to form a paste; transfer to a bowl and knead with the sirloin.
5. Roll into 18 meatballs (about 2 tablespoons each); dust with flour.
6. 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.
7. Drain meatballs on paper toweling; toss with dressing in medium bowl.
8. Now you can toss the salad in the large bowl; transfer to serving plates and top with meatballs.