In a large bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside. In another large bowl, combine the flour and milk until smooth. Add cheese and bacon; mix lightly but thoroughly.
Shape cheese mixture into 36 balls. Shape 1 beef portion around each cheese ball. In a shallow bowl, beat eggs for coating. Place cracker crumbs in another bowl. Dip meatballs into beaten eggs, then coat with crumbs.
Heat oil in a large cast-iron or other heavy skillet over medium heat. Cook meatballs until meat is no longer pink and coating is golden brown, 10-12 minutes.