Chuletas (Mexican Cocktail Meatballs)

2 reviews, 4 star(s). 100% would make again

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1 ts Black pepper
olive oil
1/2 ts Tabasco sauce
1 tb Salt
2 c Parsley sprigs; Minced
2 lg Egg; slightly beaten
1/2 c Parmesan cheese; Freshly
2 lb Ground beef
3 Yellow onion; Minced
3 c Dry bread crumbs

Original recipe makes 12 Servings



Mix all ingredients except crumbs. Form into small, cocktail size balls. Roll balls in bread crumbs. Chill well. saute 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 : Ive 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 Beards American Cookery Posted to T.nt (sdm-marked) Recipes Digest by "Barbara Zack" on May 8, 1998

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Mad a half a recipe iof these - Yum Yum!
11y ago

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