Step 1

In a 12-inch skillet over medium, heat 3 tablespoons of the oil until shimmering. Add the onion and ½ teaspoon salt; stir, then cover and cook, stirring occasionally, until the onion is softened, about 10 minutes. Transfer to a large bowl.

Step 2

Return the skillet to medium and add half of the beef. Cook, thoroughly breaking up the meat, until no longer pink and the bits are fine and crumbly, 3 to 5 minutes. Scrape the mixture into the bowl with the onion, then stir in the rice; reserve the skillet. Cool to room temperature. Meanwhile, line a rimmed baking sheet with kitchen parchment, then mist with cooking spray.

Step 3

Using your hands, knead the cooled rice-meat mixture until cohesive; it’s fine if the rice grains break apart. Add the remaining beef, 1 whole egg, the cinnamon, cumin and 1 teaspoon each salt and pepper. Knead until well combined. Using a ¼-cup dry measuring cup, divide the mixture into 16 portions, placing them on the prepared baking sheet. Form each portion into a cigar shape about 3 inches long with tapered ends. Once all portions have been formed, with your hands, very lightly press them to about a ½-inch thickness. Cover and refrigerate until chilled, at least 30 minutes or up to 24 hours.

Step 4

When ready to cook, put the flour in a wide, shallow dish. One at a time, coat the meatballs on all sides with flour, shake off the excess, then return to the baking sheet. In a medium bowl, whisk together the remaining 2 whole eggs and the egg white. Line a wire rack with a double layer of paper towels and set near the stove.

Step 5

In the same skillet over medium-high, heat the remaining 1 cup oil until shimmering. Add a meatball to the beaten eggs and turn to coat on all sides, then, without allowing excess egg to drip off, immediately place in the skillet. One at a time, coat another 7 meatballs with egg and add them to the pan. Cook until golden brown on the bottoms, 3 to 4 minutes. Using a metal spatula, flip each and cook until the second sides are golden brown, another 3 to 4 minutes; reduce the heat as needed if browning too quickly. Transfer to the prepared rack.

Step 6

Coat the remaining meatballs in egg and cook in the same way. Sprinkle the meatballs with salt, transfer to a platter and serve warm or at room temperature.