Preparation:
1- Separate the egg yolks from the whites, keep the whites.
2- Wash the vegetables and cut them into appropriate sizes.
3- Prepare the meat, pre-grind it, or cut it into appropriate sizes and blend with the other ingredients.

1- For a smooth meatball texture:
Put all ingredients and seasonings except cilantro into a blender and blend until smooth.
2- For a textured meatball:
Grind the meat separately, finely chop the other ingredients, then mix with the ground meat and seasonings. This method results in more visually appealing meatballs with a better texture.
Then, add cilantro and egg whites to the ground meat mixture, stirring in the same direction until the mixture thickens.
If too dry, add more oil.
(Note: Due to the pandemic, I can only buy pre-packaged ground meat, which is usually lean with 20% fat. So, I add more oil during mixing or keep the onion pieces larger to prevent the meat from drying out when cooked.)

Making the meatballs:
1- Use a spoon or ice cream scoop to make evenly sized meatballs.
2- Roll into balls with your hands and place on a baking sheet. Wet your hands to prevent sticking.
3- Preheat the oven to 350°F (180°C) and bake for 25 minutes or until golden brown.

Note:
1- For boiled meatballs, bring water to a boil, add meatballs one by one, and stir gently to prevent sticking.
Once all meatballs float, add 1/2 cup of cold water, stir slightly, and let the water boil for about 10 minutes or until the meatballs are cooked through (test with a chopstick). Remove and let cool.
2- Oven-baked meatballs will have a flat side from the baking sheet.
Boiled meatballs will be perfectly round.

Storing and packaging meatballs:
1- After cooling, place meatballs in ziplock bags, divide into small packages of 5/10/15 based on family needs, label with the date, and freeze.
2- When ready to eat, take out the needed package without defrosting a large batch.

Done! Enjoy slowly!