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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
