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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A very old recipe from The Art of Seasoning an interesting little booklet outlining the origin and history of Tabasco Pepper Sauce. Tabasco Sauce was named after an Indian word meaning land where the soil is humid. This aptly describes the small area where the peppers grow best. Since 1868, this word, TABASCO, has been used as the exclusive trademark for the pepper sauce made by the McIlhenny Company, registered in the United States patent office and in the patent offices of most foreign countries. Ingredients:
1 1/2 lbs ground veal or 1 1/2 lbs ground beef or 1 1/2 lbs ground pork (or combination) |
1 cup seasoned bread crumbs |
1/2 cup chili sauce |
1 egg |
1/4 cup minced onion |
2 tablespoons chopped parsley |
1 1/2 teaspoons salt |
1/2 teaspoon tabasco sauce |
1/2 teaspoon crushed garlic |
3 tablespoons butter or 3 tablespoons margarine |
Directions:
1. Saute onion until clear in appearance.
2. In a large bowl combine ground meat, bread crumbs, chili sauce, egg, onion, parsley, salt, Tabasco and garlic.
3. Shape meat into balls one inch in diameter.
4. Pan fry a few meat balls at a time in butter.
5. Transfer to chafing dish.
6. Serve with food picks.
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