Balls Of Fire Recipe

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   To make meatballs: Soak bread in lowfat milk.

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   Squeeze it lightly.

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   Add in to sirloin, discarding any extra lowfat milk.

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   Chop onion fine.

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   Using rubber gloves, wash jalapeno.

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   Remove and throw away stem.

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   Chop extra fine.

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   Open all windows in kitchen.

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   Saute/fry onion and jalapeno lightly in oil.

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    (Note: If fumes bother you, cover pan; if they still bother you, consider mix sauteed sufficient.)

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    Cold slightly.

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    Add in to meat mix, blending well.

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    Beat egg lightly.

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    Add in Parmesan, cilantro, salt and black pepper.

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    Add in to meat mix.

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    Blend together well.

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    Wearing rubber gloves, form meat mix into balls, approximately 1 inch in diameter.

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    Separate balls into 2 batches.

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    To cook meatballs: Pour oil into cast-iron skillet so a 1/2 inch of oil covers bottom.

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    Heat till piece of meat mix dropped in oil sizzles.

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    Turn heat to medium high.

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    Fry first batch of meatballs till undersides brown.

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    Roll them over so other side browns.

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    Remove from oil with slotted spoon.

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    Drain well on paper towels.

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    Fry second batch of meatballs in same oil.

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    Note: These mildly warm meatballs make excellent appetizers (best if served within two hrs of cooking) and may be served with Sizzling Salsa as a dip , or possibly with homemade or possibly canned spaghetti sauce as an entree.

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    To make them zippier, add in another jalapeno.

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    Note for me: fairly mild - add in more jalapeno.

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    Tasty.

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    Ostman

* Per serving · 4 servings · Values may vary.