Beef Balls Raw
Ingredients
Directions
Prepare the meat
Scrape all the juice from the steak, leaving only the fibrous tissue.
Mix the scraped meat with cream and roll into balls.
Cook
Heat a baking tin until very hot.
Roll the balls rapidly over the hot surface.
Optionally, add a drop of cherry brandy to each ball to mask the flavor.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rump steak
- Provides the meat that forms the body of the meatballs.
- Cream
- Adds moisture and richness to the scraped meat so the balls hold together softly.
The step that matters
Roll the balls rapidly over the hot surface. Rolling quickly over a very hot surface sears the outside before the interior overcooks, helping the balls brown while staying tender inside.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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