What if you just want the meat?
Make tiny little balls of ground sirloin and season the outsides with kosher salt (pepper later.) You could skewer them first and then saute (or grill), but I like to brown them off first and then stick them on the skewers so that you get crunchy, crispy across the entire orb. As the meatballs sear, add a tab of unsalted butter to the pan, with a clove of garlic and a sprig of parsley, spooning the butter over the meatballs as they cook. Cook until medium rare.
On the side, make an arugula and parsley pesto, smashing a sliver of a garlic clove, 2-3 tablespoons of pignoli, a glimmer of lemon zest, and cupful of arugula leaves with a about 8 sprigs of parsley with a mortar and pestle. Stream in the olive oil a few drops at a time until it’s the consistency that you like. Taste for salt and black pepper. Serve with excellent bread and a wedge of creamy gorgonzola.
“a glimmer of lemon zest” – your words, like your food, are pure poetry.