CARNE ASADA MEATBALLS with ARROZ AMARILLO adapted from The Castaway Kitchen
MARINADE
Juice of 1 lemon
Juice of 1 lime
2 teaspoons fine salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup minced fresh cilantro
1 teaspoon dried oregano
1/2 large onion, small diced
2 cloves garlic minced
2 tablespoons apple cider vinegar
2 tablespoons avocado oil
- Mix all of the marinade ingredients in a small bowl and let it sit in the fridge overnight or at least one hour.
MEATBALLS
2 pounds chili grind ground beef
1 LARGE egg, slightly beaten
2 tablespoons coconut flour
1 tablespoon bacon fat, melted
FRESH chopped cilantro, for garnish
Sour cream, for garnish
- When ready to cook, pre-heat oven to 400°.
- Add the marinade to a large bowl along with the meat, beaten egg, and coconut flour. Mix well.
- Shape 18-20 2 inch meatballs.
- Brush with bacon fat.
- Put meatballs in the oven, center rack for 25 minutes.
- Prepare rice while meatballs bake.
- Remove the meatballs from the oven. Keep warm.
- Increase heat to broil.
ARROZ AMARILLO aka YELLOW RICE
6 cups frozen riced cauliflower or prepared Jasmine rice
1 tablespoon garlic powder
1 teaspoon fine salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
3 tablespoons bacon fat
Extra Fresh cilantro, for garnish
- Toss the frozen cauliflower or rice with the rest of the ingredients on a lightly greased sheet pan, spreading even.
- Pop the rice on the top rack.
- Broil for 5 minutes.
- Remove from the oven.
- Serve 3-4 meatballs over the rice.
- Spoon the pan sauce over everything (yum) and sprinkle with fresh cilantro!