1 1/2 pounds ground beef
1 tablespoon chili powder
1 large egg, beaten
1 1/2 teaspoons cumin
2 tablespoons finely chopped cilantro leaves (optional)
Kosher salt and freshly ground pepper to taste
2/3 cup finely chopped spinach
Olive oil to cook
2 cloves minced garlic
In a large bowl, using your hands, combine the sirloin, egg, cilantro, spinach, garlic, chili powder, cumin, salt and pepper. Combine the mixture well, but try not to squeeze the mixture too much as you blend it. Make meatballs 1 ½ inches in size.
Heat a large skillet over medium high heat and add 1 tablespoon olive oil. When the oil is hot, add half the meatballs and sauté until they are cooked through and browned on all sides, about 10 minutes in total.
Turn meatballs gently with a spatula so they hold their shape. Repeat with the remaining meatballs.
Alternately you can bake them on a lightly oiled rimmed baking sheet in a 375°F oven for 20 to 25 minutes until they are cooked through.