chuletas (mexican cocktail meatballs)

12 Servings
2 pounds Ground beef
2 cups Parsley sprigs; Minced
Yellow onion; Minced
2 larges Egg; slightly beaten
1 tablespoon Salt
½ cup Parmesan cheese; Freshly grated
½ teaspoon Tabasco sauce
1 teaspoon Black pepper
3 cups Dry bread crumbs
  Olive oil

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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