Balls Of Fire Recipe

• 2 slc French bread, dry
• 1 c. Lowfat milk, (about)
• 1 lb Grnd sirloin
• 1 x Onion
• 1 x Fresh jalapeno pepper
• 2 Tbsp. Extra virgin olive oil, or possibly canola oil
• 1 x Egg, or possibly 2 egg whites
• 2 ounce Parmesan cheese, grated
• 2 tsp Cilantro, minced (about) Salt and pepper to taste Canola oil for frying

1. To make meatballs: Soak bread in lowfat milk.
2. Squeeze it lightly.
3. Add in to sirloin, discarding any extra lowfat milk.
4. Chop onion fine.
5. Using rubber gloves, wash jalapeno.
6. Remove and throw away stem.
7. Chop extra fine.
8. Open all windows in kitchen.
9. Saute/fry onion and jalapeno lightly in oil.
10. (Note: If fumes bother you, cover pan; if they still bother you, consider mix sauteed sufficient.)
11. Cold slightly.
12. Add in to meat mix, blending well.
13. Beat egg lightly.
14. Add in Parmesan, cilantro, salt and black pepper.
15. Add in to meat mix.
16. Blend together well.
17. Wearing rubber gloves, form meat mix into balls, approximately 1 inch in diameter.
18. Separate balls into 2 batches.
19. To cook meatballs: Pour oil into cast-iron skillet so a 1/2 inch of oil covers bottom.
20. Heat till piece of meat mix dropped in oil sizzles.
21. Turn heat to medium high.
22. Fry first batch of meatballs till undersides brown.
23. Roll them over so other side browns.
24. Remove from oil with slotted spoon.
25. Drain well on paper towels.
26. Fry second batch of meatballs in same oil.
27. 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.
28. To make them zippier, add in another jalapeno.
29. Note for me: fairly mild - add in more jalapeno.
30. Tasty.
31. Ostman

bread, milk, sirloin, onion, jalapeno pepper, extra virgin olive oil, egg, parmesan cheese, cilantro

Taken from cookeatshare.com/recipes/balls-of-fire-76248 (may not work)