Meat and Udder Balls (Forcemeat Balls)
Traditional forcemeat balls made from beef or veal and udder, seasoned with parsley and pepper, perfect for garnishing soups or made dishes. These can be sized as small nutmegs for soup or larger like walnuts for garnishing plates.
Ingredients
- 8 oz Beef or veal, trimmed (Half a pound; can use all beef or all veal)
- 8 oz Beef udder, trimmed (Half a pound; substitute with additional beef or veal if unavailable)
- 1 slice Stale bread, finely grated into crumbs (About 1/2 cup crumbs)
- 1 tablespoon Fresh parsley, finely chopped
- 3 tablespoons Milk or gravy (To soften the mixture)
- 1 teaspoon Black pepper, finely ground
- 1 teaspoon Salt
- 2 large Eggs, whole (Beaten well)
Instructions
- 1Trim the beef or veal and udder of any excess fat or connective tissue. Cut into small pieces and mince finely, then place in a mortar.
- 2Using a pestle, pound the minced meat vigorously until it forms a smooth pulp. Remove any gristle or pieces that do not break down completely.
- 3Add the finely grated bread crumbs and finely chopped parsley to the meat pulp. Mix thoroughly to combine.
- 4Add the milk or gravy to the mixture and work it in thoroughly until the mixture is softened and holds together well.
- 5Add the finely ground black pepper and salt to the mixture. Rub down the whole mixture well together until the seasonings are evenly distributed.
- 6Beat the two eggs well (both whites and yolks together) until thoroughly combined. Add the beaten eggs to the meat mixture and work in completely until the mixture is smooth and binds together.
- 7Shape the mixture into balls. For soup, make them the size of small nutmegs (about 3/4 inch diameter). For garnishing made dishes, make them the size of large walnuts or ordinary croquettes (about 1.5 inches diameter). The mixture should yield approximately 20-24 small balls or 12-16 large balls.
