Carne Asada is a Mexican preparation of steak, usually flank steak or falda. Marinated in citrus, herbs, cumin, often jalapeño too. Then broiled or grilled. It’s delicious and flavorful. So why did I make Carne Asada MEATBALLS?
Welp, the fact is… I’m not a huge fan of leftover steak. I like my meat rare or medium rare, so re-heating makes it too tough. But I LOVE leftover meatballs.
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The very ground beef I used to make these Carne Asada Meatballs with Arroz Amarillo. I love my Butcher Box!
Latin Inspired Recipes
If you didn’t know, now you know… I’m Cuban! First generation American, born to Cuban immigrants. My first language was Spanish (I’m still fluent). I have spent time in Spain, all over the Caribbean and Mexico. My step-dad is from Argentina and my step-mom from Colombia.
Needless to say, I’m well versed in Latin cooking. However, being away from my family for so long, I haven’t posted too many recipes inspired by my culture on the blog. There are quite a few in my book Made Whole though!
I promise to start posting more… starting with these Carne Asada Meatballs over Arroz Amarillo (yellow rice).
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Carne Asada Meatballs with Arroz Amarillo
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4-5 servings
- Category: Entree
- Method: Oven
- Cuisine: Latin
Description
All the amazing flavors of Carne Asada in easy meatballs that are perfect for batch cooking. Served over roasted yellow cauliflower rice!
Ingredients
Carne Asada 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 olive oil or avocado oil
Meatballs
- 2 pounds grass-fed ground beef
- 2 tablespoons pastured gelatin (I use this one) or one large egg
- 2 tablespoons psyllium husk (or flax meal)
- 1 tablespoons bacon fat
For Arroz Amarillo/ Yellow Rice
- 6 cups frozen riced cauliflower
- 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
Instructions
- Mix all of the marinade ingredients in a small bowl and let it sit in the fridge overnight or at least one hour.
- When ready to cook, pre-heat oven to 400F.
- Add the marinade to a large bowl with the meat, gelatin, and psyllium husk. Mix well. Shape 18-20 2 inch meatballs. Brush with bacon fat.
- Put meatballs in the oven, center rack. Set a timer for 25 minutes.
- Right after you put the meatballs in the oven, get the rice ready.
- Toss the frozen cauliflower with the rest of the yellow rice ingredients all together on a sheet pan, then spread the rice flat out all over the sheet pan. Pop the rice in the oven too, top rack.
- When your timer goes off, remove the meatballs from the oven. Set the oven to broil the rice for 5 minutes. Then remove that from the oven.
- Serve 3-4 meatballs over the rice. Spoon the pan sauce over everything (yum) and sprinkle with fresh cilantro!
Recipe Notes:
- If you don’t to psyllium husk or flax you can use 1 tablespoon of coconut flour or 1/4 cup almond meal instead.
Nutrition
- Serving Size: 4 meatballs
- Calories: 426
- Fat: 26g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 36g
Keywords: carne asada meatballs
Lani says
This is absolutely delicious! One of the best meals I have had in a while!
★★★★★
Cristina says
Yeayy!! Thank you!
Rosi says
ok Cristina, this is now my new fav way of preparing ground beef. There’s no question I’m a fan of your work & I thought ur carne molida in MW was my fav, this one supersedes it. I used 1lb pork sausage & 1lb ground beef (butcherbox) bc I didn’t have 21bs. D E L I C I O U S! I loved it. Meal prepped for the week & I cannot wait for lunch time tomorrow. The arroz is equally yummy. Thanks for another out of the park meal!
★★★★★
Cristina says
Thank you so so much!!!
Val says
Is it whole psyllium husk or powdered psyllium husk that you used? I have both
Cristina says
powdered
Shanthie says
What if we don’t have bacon fat? How would the taste be effected?
Cristina says
You can use another saturated fat like ghee, coconut oil, tallow etc
Autumn says
Is there a cheaper sub for the gelatin? I’d love to try these, but I can’t swing the gelatin.
Cristina says
You can omit the gelatin and use an egg instead.
Autumn says
Thank you so much for taking the time to answer me. I appreciate it.