Yield: 42 Servings
|2 slices||French bread; dry|
|1 cup||Milk; (about)|
|1 pounds||Ground sirloin|
|1||Fresh jalapeno pepper|
|2 tablespoons||Olive oil; or canola oil|
|1||Egg; or 2 egg whites|
|2 ounces||Parmesan cheese; grated|
|2 teaspoons||Cilantro; chopped (about)|
|Salt and pepper to taste|
|Canola oil for frying|
To make meatballs: Soak bread in milk. Squeeze it lightly. Add to sirloin, discarding any extra milk. Chop onion fine.
Using rubber gloves, wash jalapeno. Remove and discard stem. Chop extra fine. Open all windows in kitchen. Saute onion and jalapeno lightly in oil.
(Note: If fumes bother you, cover pan; if they still bother you, consider mixture sauteed enough.)
Cool slightly. Add to meat mixture, blending well. Beat egg lightly. Add Parmesan, cilantro, salt and black pepper. Add to meat mixture. Blend together well.
Wearing rubber gloves, form meat mixture into balls, approximately 1 inch in diameter. Separate balls into 2 batches.
To cook meatballs: Pour oil into cast-iron skillet so a ½ inch of oil covers bottom. Heat until piece of meat mixture dropped in oil sizzles.
Turn heat to medium high. Fry first batch of meatballs until undersides brown. Roll them over so other side browns. Remove from oil with slotted spoon. Drain well on paper towels. Fry second batch of meatballs in same oil.
Note: These mildly hot meatballs make excellent appetizers (best if served within two hours of cooking) and may be served with Sizzling Salsa as a dip , or with homemade or canned spaghetti sauce as an entree. To make them zippier, add another jalapeno.
Note for me: fairly mild - add more jalapeno. Tasty.
_From by Susan Hazen-Hammond and Eduardo Fuss.
Source: Knight-Ridder/Tribune News Service, Nov 9, 1993. Author: Eleanor Ostman
Recipe by: ``Chile Pepper Fever: Mine's Hotter Than Yours'' Posted to MC-Recipe Digest V1 #1049 by badams <adamsfmle@...> on Jan 28, 1998