Name: SR Prime Steakhouses Beef Balls Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef (80/20); 0.5 cups panko breadcrumbs; 0.25 cups whole milk; 1 unit large egg; 0.5 cups grated onion; 1 tsp minced garlic; 2 tbs fresh parsley, chopped; 2 tbs grated Parmesan cheese; 1 tsp Worcestershire sauce; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.125 tsp ground nutmeg (optional); 2 tbs vegetable oil or olive oil; 1 tbs butter (optional, for browning); 0.5 cups beef or chicken stock; 0.25 cups dry red wine (optional); 1 tsp Dijon mustard; 2 tbs heavy cream (optional for silky sauce); 0.25 tsp salt (for sauce); 0.25 tsp black pepper (for sauce)

Method

Beef Ball Mixture

Prepare onions and combine binders

Grate or very finely chop the onion. In a small bowl, soak the panko breadcrumbs in the milk for 2–3 minutes until softened. Beat the egg in a separate small bowl.

Mix meat and seasonings

Place the ground beef in a large bowl. Add the softened panko (with any remaining milk), beaten egg, grated onion, minced garlic, chopped parsley, grated Parmesan, Worcestershire sauce, salt, black pepper, and nutmeg if using.

Combine gently

Using your hands or a fork, gently mix the ingredients until just combined. Avoid overworking the meat to keep the beef balls tender. The mixture should hold together when pressed; if it feels too wet, add up to 2 tablespoons more panko; if too dry, add 1 tablespoon milk.

Portion and shape

Portion the mixture into 18–20 equal pieces (about 1 to 1.25 tablespoons each) or make larger 1.5-inch balls for 12–14 servings. Wet your hands slightly and roll each portion into a smooth ball, pressing lightly to remove air pockets. Place shaped beef balls on a baking sheet lined with parchment.

Chill briefly (optional)

Chill the shaped beef balls in the refrigerator for 15–30 minutes to help them hold their shape when cooking. This step is optional but recommended if you have time.

For Cooking

Preheat and heat pan

Heat a large skillet over medium heat. Add the vegetable oil and butter (if using). When the fat is hot and shimmering (but not smoking), reduce heat to medium-low to maintain even browning.

Sear beef balls

Add beef balls to the skillet in a single layer without overcrowding. Work in batches if necessary. Brown the balls on all sides, turning carefully with tongs or a spatula, about 6–8 minutes total depending on size, until a golden crust forms.

Finish cooking through

If the balls are browning too quickly before cooking through, reduce heat to low, cover the pan for 4–6 minutes, then uncover and check the internal temperature. Beef balls should reach 160°F (71°C) for well-done ground beef. Alternatively, transfer browned balls to a lightly oiled baking sheet and finish in a 350°F (175°C) oven for 8–10 minutes.

Pan Sauce (optional)

Deglaze pan

After removing the cooked beef balls to rest, keep 1–2 tablespoons of fat in the skillet. Increase heat to medium-high and add the red wine (if using) to deglaze, scraping up browned bits with a wooden spoon. Cook 1–2 minutes until reduced by half.

Build the sauce

Add the beef or chicken stock and Dijon mustard, stirring to combine. Simmer for 2–3 minutes until slightly reduced. Stir in the heavy cream (if using) and simmer another 1–2 minutes until sauce is glossy and slightly thickened. Season with salt and pepper to taste.

Finish and serve

Return the beef balls to the skillet and spoon the sauce over them to coat, just to warm through (1–2 minutes). Alternatively, serve the sauce spooned over plated beef balls. Garnish with extra chopped parsley if desired.