Combine soy sauce, water, sugar, onion, garlic salt, monosodium glutamate, and ginger; let stand 10 minutes.
Combine ground round and bread crumbs; stir in soy sauce mixture.
Shape into 3/4-inch balls.
Spear meatballs on bamboo skewers; cook in deep hot fat (375°) in a fondue pot about 1 1/2 minutes.
Serve with catsup, mustard, and mayonnaise mixed with dill pickles.