So I saw this recipe courtesy of the BBQ Pit Boys, and as I happened to have some pulled pork handy, decided to give it a try. I'll insert the original video at the bottom.
This is very similar to a Dutch dish called Bitterballen, with pulled pork substituting for the stewed beef shank.
We start off with the pulled pork.
Apologies, but the roux kept me busy, and I did not get a shot of it. But I have the mixture spread into a foil pan here.
Overnight in the fridge, and turned out onto the cutting board. Then squared, and rolled into ping pong-sized balls.
Now a coating of flour, eggwash, and panko crumbs.
And done. Back into the fridge until dinner time.
I don't do a lot of deep frying, so a cast iron chicken fryer on my propane grill's side burner was the best option. Got my oil at 360° outside, and ready to go. This way, the house doesn't smell like cooking oil.
And time to serve. This was actually a half batch.
Moist and creamy inside.
My wife was teasing me about making gut bombs, but when she tried one, she amended that to, "Really tasty gut bombs."
In retrospect, next time I would include a generous amount of salt and pepper in the roux. But with some dips like bbq sauce and mustard, they were very tasty.
Original video here: