Recipe courtesy of Niko Niko's


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  • Level: Intermediate
  • Total: 35 min
  • Active: 20 min
  • Yield: 2 1/2 dozen meatballs



Special equipment:
a deep-fryer or deep-fry thermometer
  1. Break the baguettes into pieces, then grind the baguettes into crumbs in a food processor. Add the onions and parsley and mix again.
  2. Whisk all the eggs in a bowl. Add the pomace oil, salt, pepper and 1/8 cup water to the eggs. Add to the food processor, then turn on to low speed for 3 minutes. Mix this mixture and the garlic into the beef by hand in a bowl. Form into 2-ounce meatballs.
  3. Bring oil to 375 degrees F in a deep-fryer.
  4. Dredge the meatballs in flour and deep-fry for 5 1/2 minutes.