Yield: 12 Servings
Measure | Ingredient |
---|---|
2 pounds | Ground beef |
2 cups | Parsley sprigs; Minced |
3 \N | 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 |
\N \N | 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