At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 12 pieces
• Prep time: 25 minutes
• Cook time: 10–12 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 12 pieces.

• Calories: 150 kcal
• Protein: 10 g
• Carbohydrates: 8 g
• Fat: 9 g
• Sodium: 345 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Meatballs

Have these measured and ready before you begin.

• 500 g (17.6 oz) medium-fat ground beef (about 85% lean)
• 1 egg
• 1 yellow onion
• 2 cloves garlic
• scant 1/2 cup (100 ml by volume) cooked rice
• 1.5 tsp fine salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• scant 1/2 cup (100 ml by volume) all-purpose flour

For Coating and Frying

• 3/4 cup plus 1 tablespoon (200 ml by volume) sunflower oil
• 3/4 cup plus 1 tablespoon (200 ml by volume) plain dry breadcrumbs
• 2 eggs

Directions

1. If needed, cook rice in salted water until just tender, then drain and cool. Finely chop the onion and garlic.

2. Use a small amount of the sunflower oil to sauté the onion until soft; add the garlic, then half the ground beef and cook until browned and dry. Cool completely.

3. Combine the cooked beef mixture with the remaining raw beef, cooked rice, one egg, salt, black pepper, cumin, and enough of the flour to bind. Knead well, cover, and chill for 20 minutes.

4. Shape the mixture into 12 oval patties. Mix the remaining flour with the breadcrumbs, coat each patty, then dip it in the two beaten eggs.

5. Heat the remaining oil to about 350°F (175°C). Fry the patties in batches for 4–6 minutes per side, until golden and 160°F (71°C); drain on a rack.

Sources

1. USDA FoodData Central — April 2026 data release