|2 pounds||Ground beef|
|2 cups||Parsley sprigs; Minced|
|3||Yellow onion; Minced|
|2 larges||Egg; slightly beaten|
|½ cup||Parmesan cheese; Freshly grated|
|½ teaspoon||Tabasco sauce|
|1 teaspoon||Black pepper|
|3 cups||Dry bread crumbs|
Mix all ingredients except crumbs. Form into small, cocktail size balls.
Roll balls in bread crumbs. Chill well. Sauté in olive oil three to four minutes. Transfer to a chafing dish. Serve with your favorite salsa as a dipping sauce. Makes approximately 15 per pound of ground beef.
NOTES : I've served these at many parties over the years. I usually arrange them in a chafing dish, but a crockpot on low will also work.
Recipe by: Elena Zelayeta - James Beard's American Cookery Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998
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