"Everyone will wonder what you did differently this time around. The secret is cilantro. Cilantro is wonderful in guacamole but it takes on a whole different flavor in these delicious meatballs. Trust me, I've made these for many potlucks and everyone always loves them. Even people who swear they hate cilantro."
Combine salt, pepper, rosemary, dried basil, oregano & chili powder in a bowl.
In a separate bowl combine chopped onion, chopped garlic & cilantro.
Place the beef into a large mixing bowl. Add the eggs, salt, pepper & spices to the meat & gently work all of this in so it's well seasoned.
Incorporate the chopped onion, garlic & cilantro.
Now add the breadcrumbs until you've reached the proper consistency. It should be moist but not gooey.
Everything should hold when you try and form your meatballs without having to press the mix together too much. Too dry? Add more egg. Too wet? More breadcrumbs.
Now form your meatballs. They should be about little smaller than a golf ball. I like using a mini ice cream scoop for this step. I scoop them out, place them on a baking sheet then gently shape them by hand.
There are two methods to brown these babies. I favor method A just so you know.
Place meatballs on an oven safe wire rack and bake in the oven @ 350 for 30 minutes. After 30 minutes flip them over and brown the other side for 15 minutes. Then finish them off by simmering in pasta sauce for at least 30 minutes.
Fry them on a lightly oiled skillet over medium heat. Brown them well on all sides until they develop a nice dark color. You'll have to work in batches. Remove from pan & let the excess oil drain out from each batch over paper towels.
Let the meatballs simmer in pasta sauce for at least 30 minutes.