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| Level: |
Intermediate |
| Total: |
35 min |
| Active: |
20 min |
| Yield: |
2 1/2 dozen meatballs |
Ingredients
- 2 baguettes
- 12 ounces diced onion
- 1.25 ounces finely chopped fresh curly parsley
- 2 extra-large eggs
- 1/4 cup pomace oil
- 2 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/8 cup minced garlic
- 2 1/2 pounds 85/15 ground beef
- Oil, for frying
- All-purpose flour, as needed
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 30 servings |
| Calories |
281 |
| Total Fat |
22 g |
| Saturated Fat |
4 g |
| Carbohydrates |
12 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
9 g |
| Cholesterol |
41 mg |
| Sodium |
206 mg |
