Directions

1. Combine the aioli ingredients and refrigerate for later use.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Cook the onion and bacon until the bacon is crispy and the onion is translucent, about 10 minutes. Then, use a slotted spoon to transfer them to a paper towel-lined plate to cool.
3. Preheat the oven to 225ºC and grease a 9-by-13-inch baking dish with the remaining oil.
4. In a large bowl, mix ground beef, cooled bacon and onions, eggs, breadcrumbs, and salt by hand until just combined.
5. To check the seasoning, fry a small amount of the mixture in a skillet until browned, then adjust salt and pepper to taste.
6. Shape the mixture into golf-ball-sized balls, stuff them with cheese, compact them well, and arrange them tightly in even rows in the prepared dish to form a grid. Roast for 20 minutes or until fully cooked and firm.
7. Allow the dish to cool for at least 5 minutes before serving with aioli for dipping.