Chuletas (mexican cocktail meatballs)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 2 | cups | Parsley sprigs; Minced |
| 3 | 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 | ||
Directions
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