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Beef Balls

Beef balls are small meatballs made from top round steak, seasoned with salt, and served on buttered toast 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 meat

  1. Cut the steak into ¼ inch strips.

  2. Scrape each strip with a silver spoon to remove soft parts, leaving connective tissue.

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

Sear and serve

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

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

  3. Serve the meatballs 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 from top round
Provides the lean beef that forms the meatballs, with connective tissue left in for chew.
Coarse sea salt
Seasons the meat and helps draw moisture to the surface for browning.

The step that matters

Shaking the meatballs while searing. Constant movement keeps the meat from sticking and burning in the hot pan, so the surface sears evenly instead of scorching in spots. Handling the balls lightly also keeps them tender rather than dense.

“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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