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Force-Meat Balls


Chop any cooked meat very fine, season highly with salt, pepper, thyme, onion juice, lemon juice, and herbs if desired; add enough yolk of egg to moisten and bind the meat. Mold into balls one half inch in diameter, roll the balls in flour, and poach them in boiling water, or they may be fried in butter.

Force-meat balls may also be made of raw meat prepared as for timbale paste.


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The Century Cook Book (1901).

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