Title: Chuletas (mexican cocktail meatballs)
 Categories: Appetizers, Beef
      Yield: 12 Servings
 
      2 lb Ground beef
      2 c  Parsley sprigs; Minced
      3    Yellow onion; Minced
      2 lg Egg; slightly beaten
      1 tb Salt
    1/2 c  Parmesan cheese; Freshly
           -grated
    1/2 ts Tabasco sauce
      1 ts Black pepper
      3 c  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