• 3 lbs ground beef
  • 2 TBSP garlic salt
  • 1 onion, diced small or grated
  • 2-3 stalks celery, diced very small
  • 2 eggs
  • 3 TBSP chopped cilantro
  • 2-3 TBSP olive oil


  1. Heat oil in large skillet over medium-high heat. In a large bowl, combine all remaining ingredients and mix with hands until well incorporated.
  2. Form into golf ball-sized meatballs (or a tad larger).
  3. Place into heated pan and cover for about 6 minutes.
  4. Remove lid, flip meatballs over with tongs, and cook, uncovered, for another 4-5 minutes.
  5. Remove and set aside and repeat with remaining meatballs. I kept mine covered with foil on the “warm” setting in the oven while I cooked the rest.

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