Scraped Beef Balls
Ingredients
Directions
Prepare the beef
Wipe the steak with a damp cloth.
Scrape the steak with a teaspoon to remove connective tissue.
Shape and cook
Season with coarse sea salt and optional celery salt, then shape into small balls the size of a marble.
Broil until the outside changes color, or lightly brush a hot frying pan with fat and sear the balls on all sides.
Serve immediately.
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 lean beef that is scraped and shaped into the meatballs.
- Coarse sea salt
- Seasons the meat and helps draw out moisture to firm the surface.
The step that matters
Searing or broiling the outside. The outside must change color and brown quickly over high heat so the meatballs develop flavor and a seared surface. Cooking too gently or too long can leave them grey and dry.
“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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