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LOCATION: Recipes >> Beef Veal >> Meatballs 17

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2 slices dry French bread
1 lb. ground sirloin
1 onion
1 fresh jalapeno pepper
2 tbsps olive or canola oil
1 egg or 2 egg whites
2 oz. grated Parmesan cheese
2 tsps. chopped fresh cilantro
1/2 tsp salt
1/4 tsp coarse-grind black pepper
canola oil for frying

Soak bread in the milk, squeeze it lightly, and add to the sirloin,
discarding any extra milk. Chop the onion fine. Wash the jalapeno,
remove and discard the stem, and chop the pepper extra fine.

Saute the onion and jalapeno lightly in the oil. Cool slightly
and add to the meat mixture, blending well. Beat the egg lightly
and add Parmesan, cilantro, salt and black pepper. Add this mixture
to the meat mixture and blend together well.

Form the meat mixture into balls approx. one inch in diameter and
separate the balls into two batches. Pour oil into a cast-iron
skillet so that half an inch of oil covers the bottom. Heat until
a piece of meat mixture dropped in the oil sizzles. Turn heat to
medium high and fry the first batch of meatballs until the underside
is brown. Roll them over so that the other side cooks. Remove
from the oil with a slotted spoon and drain well on paper towels.
Fry the second batch of meatballs in the same oil. Makes approx.
42 meatballs.

To make zippier meatballs, add an additional jalapeno.


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