Pan-fried Meatballs
Mexican style pan-fried meatballs stuffed with onion and cilantro, a simple dish that is easy to adapt to your tastes. Add some serrano chile, a touch of garlic, or some crumbled queso fresco. Preparation is less than 30 minutes from start-to-finish to clean up.
Ingredients
- 2 lbs. ground beef
- 1/2 white onion
- 12 sprigs cilantro
- 1/2 tsp. black pepper
- 1 tsp salt.
- 5 tbsp. cooking oil
Instructions
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Remove the stems from the cilantro then finely chop the onion and cilantro. Reserve 1 tsp. of cilantro to use to garnish the meatballs when served.
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Place all of the ingredients in a large mixing bowl.
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Thoroughly mix the ingredients with your hands. Gently compact the meat while mixing.
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Divide the mixture into 12 evenly sized balls. Use your hands to shape each ball into a slightly flattened egg-shaped pattie.
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Refrigerate the meatballs for 30 minutes to one hour.
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Preheat 5 tablespoons of oil your frying pan to medium-hot then place the meatballs in the pan. Cook for 5 minutes until nicely browned.
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Turn the meatballs and cook for 5 more minutes.
Nutrition (per serving)
Nutritional values are estimates from the original source.