Mexican Food Journal
Mexican style pan-fried meatballs stuffed with onion and cilantro, a simple dish that is easy to adapt to your tastes.
- 2 lbs. ground beef
- 1/2 white onion
- 12 sprigs cilantro
- 1/2 tsp. black pepper
- 1 tsp salt.
- 5 tbsp. cooking oil
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.
Place all of the ingredients in a large mixing bowl.
Thoroughly mix the ingredients with your hands. Gently compact the meat while mixing.
Divide the mixture into 12 evenly sized balls. Use your hands to shape each ball into a slightly flattened egg-shaped pattie.
Refrigerate the meatballs for 30 minutes to one hour.
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.
Turn the meatballs and cook for 5 more minutes.