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Beef Balls

Beef Balls are small steak pieces seared and served on buttered toast, garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beef Balls

Ingredients

Directions

Prepare the beef

  1. Wipe the steak and cut it into 1‑inch strips.

  2. Scrape each strip with a silver spoon along the grain to remove the soft part, leaving the connective tissue.

  3. Form the scraped meat into small balls, handling them lightly.

Sear and serve

  1. Heat a steel omelet pan and sprinkle it with salt.

  2. Add the meatballs to the pan, shaking constantly until the surface is seared.

  3. Arrange the beef balls on buttered toast and garnish with parsley.

Recipe from a historical cookbook (Internet Archive).

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

Steak (top round)
Provides the lean beef that is scraped and formed into the balls.
Salt
Sprinkled in the hot pan to help the meat surface sear.

The step that matters

Shaking the meatballs while searing. Constant movement keeps the hot pan from burning the surface before it browns evenly. Searing creates browning and flavour on the outside while the inside stays tender.

“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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