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.
Servings: 12 meatballs
Calories: 657kcal
Ingredients
- 2 lbs. ground beef
- ½ white onion
- 12 sprigs cilantro
- ½ tsp. black pepper
- 1 teaspoon salt.
- 5 tbsp. cooking oil
Instructions
- 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.
Notes
- We prefer standard ground beef to low-fat ground beef because it makes a juicier meatball.
- Spicy - Very finely chop ½ serrano pepper and mix with the other ingredients.
- Garlicky - Very finely chop 2 cloves of garlic and mix with the other ingredients.
- Cheesy - Crumble 3 ounces of queso fresco and mix well with the other ingredients.
- Smoky - Chop two canned chipotle peppers in adobo and mix well with the other ingredients.
- Serve the meatballs with a side of rice or refried beans and your favorite salsa if you wish. Decorate the meatballs with a few bits of the reserved cilantro.
Nutrition
Serving: 3meatballs | Calories: 657kcal | Carbohydrates: 4g | Protein: 39g | Fat: 53g | Sodium: 162mg | Sugar: 2g