|Crushed cracker crumbs||1⁄3 Cup (5.33 tbs)|
|Skim milk/Tomato juice / leftover broth style soup||1⁄3 Cup (5.33 tbs)|
|Ground chuck||1 Pound|
|Egg||1 , beaten|
|Small onion||1 , chopped|
|Steak sauce||2 Dash|
|Fritter batter||1 Cup (16 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Soak crumbs in skim milk and mix into the meat with the egg, onion and seasonings.
Beat in any of your favorite flavors garlic powder, herbs or spice.
Mold the mixture into 12 or 16 balls with wet hands.
Place in a shallow bake dish 1 to 1 1/2 inches apart and bake at 400F for 12 to 15 minutes.
Do not overcook.
Drain the meatballs on absorbent paper and chill.
Put each on a thick wooden toothpick, then dip-roll in Fritter Batter to cover completely and drop into hot fat, about 1 1/2 to 2 inches deep (temperature about 350F).
Turn during frying and when evenly browned, drain on absorbent paper.