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Scraped Beef Balls

Beef balls made from ground steak, seasoned with salt, shaped, and fried or broiled.

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

Ingredients

Directions

Prepare

  1. Wipe the steak with a damp cloth.

  2. Scrape the steak with a teaspoon to remove connective tissue.

  3. Season with coarse sea salt and optional celery salt.

  4. Shape into flat cakes or small balls the size of a marble.

Cook and serve

  1. Broil until the outside changes color.

  2. Lightly grease a hot frying pan with fat and sear the balls until browned.

  3. Serve immediately.

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

Juicy round steak
Provides the meat that forms the balls and gives them their beefy flavor and moisture.
Fat for frying
Conducts heat to the surface of the balls so they brown and sear rather than steam.

The step that matters

Sear the balls in a hot, lightly greased pan. Browning depends on a hot pan and dry surfaces. A cold pan or crowded balls let the meat release moisture and steam, which leaves it grey and pale instead of browned.

“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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