Grind the meat in a meat grinder
or food processor.
Add one large chopped onion, the
bread crumbs, parsley/green onion mixture, cayenne, black
pepper, salt and eggs. Mix well and shape into balls (boulettes).
Roll in flour.
Heat the cooking oil in a large
cast iron pan and brown the balls, stirring lightly. Add the
other chopped onion to the pan, add 3 cups water and stir. Cook
slowly for about 30 to 45 minutes.
Serve over cooked rice.