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Submitted by Dinah Kahn
You’ll love the way I recreated the old fashioned meatball dinner with the latest fad in meat! Pulled beef! Who doesn’t just love anything with pulled beef? It’s just really yum! Serve over a bed of mashed beans, top with your favorite meat sauce, throw on some greens for color and you’ve got an amazing entree or even a main!
3 lbs. Middle chuck or London Broil (No need to use brisket, the cheaper cuts taste great too.)
2.5 Tablespoons consommé
2/3 of a cup oil
about 3 cups pulled beef (recipe above)
1 cup bread crumbs (or whatever you usually use to hold your meatballs together, I use potato starch saved from Pesach)
3 large eggs
1 teaspoon garlic powder
1 teaspoon salt (or less)
1/2 teaspoon black pepper
2 cups corn flakes crumbs in a shallow dish
Rub oil with consommé over meat, Bake covered for 3 hours.
Pull and shred beef using two forks.
Can be made in advance.
In a large mixing bowl, combine pulled beef with eggs and spices. Add potato starch or breadcrumbs. Mixture should become sticky but dry enough to form into balls. Add more starch if needed.
Form small balls about the size of a walnut. Roll balls in cornflakes crumbs. Line up in a well-oiled baking pan. Spray cooking spray deliberately over the balls.
Bake on 375F for 35 minutes. Allow to rest for 5 minutes before placing the balls over the mashed beans or whatever you’re serving it with since the fat in the meat takes a few minutes to settle when removing from oven.
Serve with a meat sauce over mashed beans for gourmet effect.
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