Sauté the chopped onions and 1/2 of the ground meat with 1 tablespoon margarine. Boil the rice in lots of water till soft, drain and allow to cool. Remove meat from heat, add the rest of the ground meat, the rice, chopped parsley, salt, black pepper, and 3 eggs and knead well. Take egg-sized pieces of mixture and form into oval shapes. Put half of the flour on a tray, place meatballs on the tray and sprinkle the rest of the flour over them. Beat 2 eggs in a bowl, coat the meatballs with beaten eggs 20 minutes before the meal, and fry them in a pan containing 3/4 glass of heated olive oil, till golden. Take meatballs of the pan with a perforated spoon, draining them well, and place on a serving plate. Serve with French fries as an accompaniment.