Beef Balls
Ingredients
Directions
Prepare the beef
Wipe the steak and cut it into ¼ inch strips.
Scrape each strip with a silver spoon to remove soft meat, leaving connective tissue.
Form the scraped meat into small balls, handling them lightly.
Sear and serve
Heat a steel omelet pan and sprinkle with salt.
Shake the pan constantly while adding the meatballs until they are seared on the surface.
Arrange the meatballs on buttered toast and garnish with parsley.
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
- Top round steak
- Provides the lean beef that is scraped and shaped into the balls.
- Buttered toast
- Serves as a base that soaks up juices and adds richness.
The step that matters
Shaking the pan while searing the meatballs. Constant movement keeps the hot salted pan from burning in one spot and sears the surface evenly. Handling the meat lightly matters because pressing it packs the proteins tightly and makes the balls dense and tough.
“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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