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.
\ 
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).
Need help with food intolerances? Try my AIP KETO RESET!
Looking for more free recipes?
Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.
Carne Asada Meatballs with Arroz Amarillo
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4-5 servings 1x
- 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
Dalana says
These look and sound amazing! Do you happen to have the nutritional breakdown on them, or did I miss it being over excited! Can’t wait to try them!
Cristina says
I don’t have it for this post, sorry. But the meatballs, make about 20 and I think 4 meatballs is a good serving, s 5 servings. The cauli rice makes 3-4 servings… but I guess it could be 5 servings too. You can plug it in to an app with how much you decide to eat to figure out macros 🙂
Tracy says
What do you put the meatballs in for the oven? Just a oven safe skillet?
Cristina says
A sheet pan! Makes 20 meatballs, you’re going to need a sheet pan, with a 1-inch rim preferably.
Elnora H says
Hi there, can you use hemp hearts in lieu of the psyllium or flax?
Cristina says
Hemp isnt absorbant like flax or psyllium husk.. maybe if you grind them up a bit… like a flour?
Katie says
What’s the total cook time I should shoot for on the cauli rice? This sounds delish and I’ll be making it tonight! <3
Cristina says
20 min at 400F, broil for 5 min.
Nadia says
Tonight is the second time I’m making this recipe and I love it. It’s sooooo tasty.
The first time I made it I found the meatballs a little crumbling but I used the coconut flour because I don’t have psyllium, but the taste was sooo good. This time I used pork and flax (which I didn’t use last time because I don’t really like flax in my meatballs) but the texture is amazing! I can’t wait to try them with psyllium.
I have to talk about the cauliflower. I have never liked cauliflower rice. I think it’s awful. I have never made it in the oven before or thought to put all those spices on it and it’s sooooo good. I loved it the day of and the leftovers were really good (which I wouldn’t even try to eat before). And even I ate straight out of the bowl before it was cooked (I used fresh cauliflower).
This recipe is a great weeknight dish that come together so easily. I even grated my own cauliflower and it took me less than 30 min to make.
★★★★★
Cristina says
thank you so much!
Kate says
I have all the ingredients except the gelatin; will bad things happen if I omit it? thanks!
★★★★★
Cristina says
No, it will still work, the gelatin just gives them a bit of stickiness to them that’s nice, but they will be great without it too 🙂
Heather says
We are a sauce family, what would you recommend as a sauce to either drizzle over this or serve alongside?
Cristina says
I think a cilantro aioli (I have one on the blog)!
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.
Jessica S. says
This was so incredibly delicious! I served it with roasted red peppers and onions. My husband was also a big fan! Thank you for your wonderful recipes.
★★★★★
Cristina says
yeayyyy
Jen says
What is the purpose of flax or husks? I don’t have either but want to make recipe? Use flour??
Cristina says
you can use whatever grain free flour you have on hand
Dianna says
These are amazing!! The rice was a huge hit with my kids, who usually complain when I make caulirice. And the meatballs! The flavor is amazing! This will definitely be made again.
★★★★★
Cristina says
awesome! Thank you sooo much!
Renette S says
Delicious!! I didn’t use the psyllium husk(I didn’t have any) or the bacon fat. I’ll definitely make these meatballs again!
★★★★★
Annette H says
This dish is SO good. I love how it’s an entree and a side that both go into the oven at the same time. I’m making it for the 2nd time in 2 weeks! ALSO it makes a ton and I loved having it for breakfast AND lunch the next day
★★★★★
Jenna says
This is going in the regular rotation. We LOVED this!!! My husband raved about the rice. He said the marinade had a good depth of favor. No dry meatballs here. And he’s incredible in the kitchen, so this is a great compliment. Thank you!!
Cristina says
Amazing! Thank you!
Stephanie B says
These are flavor bombs! The flavor of these meatballs is unreal, and the toasted cauli ruse is a total game changer! Who knew I had been preparing it wrong this whole time?! Toasting it in the oven gives it a very real rice-like texture. This dish is worth every step, as we always fight over who gets the last one! Our kids (7,3,1) even gobble these up! Definitely a favorite around here.
★★★★★