Recipe - Chuletas (Mexican Cocktail Meatballs)

2 pound Ground beef
2 cup Parsley sprigs; Minced
3 Yellow onion; Minced
2 lg Egg; slightly beaten
1 tablespoon Salt
One half cup Parmesan cheese; Freshly
grated
One half teaspoon Tabasco sauce
1 teaspoon Black pepper
3 cup 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@leading.net on May
8, 1998