Break the baguettes into pieces, then grind the baguettes into crumbs in a food processor. Add the onions and parsley and mix again.
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.
Bring oil to 375 degrees F in a deep-fryer.
Dredge the meatballs in flour and deep-fry for 5 1/2 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Niko Niko's Greek & American Cafe, Houston, TX