-
1
In a blender, puree 2 of the garlic cloves with the anchovy fillets, lemon juice, mayonnaise and Worcestershire sauce.
-
2
With the blender on, add 1/2 cup of the olive oil in a thin stream and process until incorporated.
-
3
Add 1/4 cup of the Parmesan, season with salt and pepper and blend.
-
4
Pour 2 tablespoons of the Caesar dressing into a medium bowl.
-
5
Transfer the remaining dressing to a large bowl and add the lettuce, tomatoes and 1/4 cup of the Parmesan; don't toss.
-
6
In a food processor, pulse the remaining garlic clove with the bacon until chopped.
-
7
Add the bread crumbs, milk, egg, basil, thyme, hot sauce and the remaining 3 tablespoons of Parmesan; season generously with salt and pepper and process to a paste.
-
8
Transfer to a bowl and knead in the sirloin.
-
9
Working with 2 tablespoons of the meat at a time, roll it into 18 balls.
-
10
Dust the meatballs with the flour.
-
11
In a large skillet, heat the remaining 1/2 cup of oil until shimmering.
-
12
Add the meatballs and cook over moderately high heat until golden and cooked through, about 8 minutes.
-
13
Drain well on paper towels.
-
14
Add the meatballs to the dressing in the medium bowl and toss gently.
-
15
Toss the salad and transfer to plates.
-
16
Top with the meatballs and serve.
