You will also need a deep fryer and fat for frying. Tallow is the best fat. Lard is second best. If you have to use an oil, use peanut oil. It has a high smoking point, and doesn’t break down Omega 6 at high temperatures.
Find a piece of chicken skin you can cut about 5-6 inches square.
Take a good meatball’s worth of ground meat and roll it into a football. Place at the edge of the skin.
Fold the edges in so the contents won’t spill out.
Roll it up tight.
Tie kitchen twine around the roll to keep it together when frying.
Toss in your favorite salt and fry for ~7 minutes.
Serve immediately as is, or with your favorite sauce.