CHULETAS (MEXICAN COCKTAIL MEATBALLS)
Source: James Beard's American Cookery
Servings: 12

4 pounds ground beef
4 cups minced parsley sprigs
6 yellow onions, minced
4 large egg, slightly beaten
2 tablespoons salt
1 cup freshly grated parmesan cheese
1 teaspoon Tabasco sauce
2 teaspoons black pepper
6 cups 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.