|Lean hamburger||454 Gram|
|Worcestershire sauce||10 Milliliter|
|Pickled pearl onions||30|
|Ice water||125 Milliliter|
|Self rising flour||190 Milliliter|
|Safflower oil||1 Liter|
|Unbleached flour||125 Milliliter|
|Crushed corn flakes||625 Milliliter|
|Barbecue sauce||625 Milliliter|
In a mixing bowl combine the hamburger, seasonings and Worcestershire sauce.
Wrap 1 tbsp (15 ml) of meat mixture around each onion.
Blend the egg yolk, water and self rising flour together in a mixing bowl.
Heat the oil to 375°F (190°C).
Dust the meatballs with flour, dip into the batter and then roll in the corn flakes.
Fry in the oil in small batches until golden brown.
Reserve hot in the oven while remaining meat balls are cooking.
Place the barbecue sauce in a small bowl in the centre of a serving platter.
Arrange the cooked meatballs around serving platter, and serve at once.