Title: Chuletas (Mexican Cocktail Meatballs)
Categories: Beef Mexican
Yield: 12 Servings

4	lb	Ground beef
4	c	Parsley sprigs; minced
6		Yellow onion; minced
4	lg	Egg; slightly beaten
2	tb	Salt
1	c	Parmesan cheese; freshly grated
1	ts	Tabasco sauce
2	ts	Black pepper
6	c	Dry bread crumbs
		Olive oil

Mix all ingredients except crumbs. Form into 30 small balls. Roll balls into bread crumbs. Chill well. Saute in olive oil three to four minutes. Transfer to a chafing dish. Serve with your favorite salsa.

NOTES : Submitted to World Recipes by Barbara Zack April 5, 1997 Posted to MM-Recipes Digest V4 #7 by ted by: bzack@gnt.net on Sep 21, 1997

Recipe by: Elena Zelayeta - James Beard's American Cookery

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