Pulled-Beef Stuffed Latke Balls

Preheat oven to 350 degrees F. Place steak in a small baking pan. Season with salt and pepper, rubbing it in well. Pour the barbecue sauce over the meat and bake covered for 1 Hour, until fork-tender. Remove from oven and shred using 2 forks.

Peel potatoes and set aside in cold water until needed. Peel onions.

Shred potatoes, alternating with the onions. The juice in the onions will help keep the potatoes from turning brown. When done, place potato-onion mixture in the center of a clean dish towel set over a bowl. You may be able to do this in one batch; divide into two if necessary. Fold outer edges of the towel lengthwise over the potatoes and twist the ends as tightly as you can over the sink or bowl, squeezing out as much liquid as possible. Return potatoes to bowl and add eggs, salt and pepper.

Prepare a cooling rack set over a paper towel-lined sheet pan. In a 4-6 quart stock pot, heat 3” to 4” of oil to 325 degrees F on a deep-fry thermometer.

Scoop up approximately 1/4 cup of batter in your hand or a scoop. Place 1 teaspoon of pulled-beef in the center and bring the potato shreds around the filling. Roll it lightly in your hands to shape.

Place in the pan and cook for 5 to 7 Minutes on each side, until golden. Remove from oil and place on rack to cool.

If not serving immediately, reheat in a 350 degree F oven for 5 Minutes.