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 by: Elena Zelayeta - James Beard's American Cookery
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
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