Carne Asada Meatballs With Arroz Amarillo Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, egg, garlic, cumin, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
• STEP 2.Shape the mixture into meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper.
• STEP 3.In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
• STEP 4.Remove the meatballs from the skillet and set aside. In the same skillet, add diced onions and cook until softened, about 5 minutes.
• STEP 5.Add crushed tomatoes, beef broth, oregano, and bay leaves to the skillet. Stir well to combine.
• STEP 6.Return the meatballs to the skillet and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened.
• STEP 7.While the meatballs are simmering, prepare the arroz amarillo according to package instructions.
• STEP 8.Serve the carne asada meatballs over a bed of arroz amarillo. Garnish with fresh cilantro, if desired.
• STEP 9.Enjoy!

Cooking Tips

• For extra flavor, marinate the meatballs in the tangy marinade for at least 30 minutes before cooking.
• If you prefer a spicier dish, add some diced jalapenos or red pepper flakes to the meatball mixture.
• To make the arroz amarillo even more fragrant, toast the rice in a bit of olive oil before cooking it.

Storage and Serving

• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the meatballs in a skillet with a bit of sauce to keep them moist.
• Serve the leftovers over rice or in a sandwich for a delicious lunch.