Place all the ingredients, except the cheese and the bacon in a big enough bowl. If we have 15 extra minutes then caramelize the onions before mixing them with the meat. It's not crucial but it is worth to do.
Mix the ingredients together.
Dice the cheese.
Slice the bacon, pancetta or guanciale if they are not sliced already. We'll need very thin slices that won't be possible without a sharp knife or a slicer. Also don't forget to remove the skin.
Apply a slight layer of oil on the hands before starting to make the balls.
There is no rule about the size of meatballs but we can work well with plum sized ones. Pick up a plum sized chunk of meat mixture then stick the cube of cheese in the middle.
Close it then form a ball. Repeat until all the meat is used up. We may run out of cheese along the way but meatballs without cheese also taste delicious so don't worry about that too much.
Wrap the balls with the sliced up bacon, panetta or guanciale. It can be wrapped up with a single slice leaving two sides of the meatballs exposed or using 2 slices of bacon completely wrapping the balls up. Both way it will be delicious.
Place the wrapped up meatballs into a high walled baking sheet or anything that can bear the heat in the oven.
Roast them in a 390°F / 200°C preferably preheated oven until golden brown which mostly happen after about 50 minutes depending on the oven. If it's not preheated, it will probably take a bit longer but no harm will be done.
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