All the amazing flavors of Carne Asada in easy meatballs that are perfect for batch cooking. Served over roasted yellow cauliflower rice this Mexican inspired dish is juicy, savory, and so easy- not to mention whole 30, paleo, & keto!
Why This Recipe is Great
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. This recipe gives you all the flavor of carne asada PLUS an easy batch-cook item.
Grab Your Ingredients!
Ground Beef: I love my Butcher Box! Grass-fed ground beef I can always count on.
Riced Cauliflower: Arroz amarillo aka Yellow rice is all about the seasoning. If rice works for you- go for it! Otherwise get some riced cauliflower and you will have a delicious AIP, Keto, Whole 30 side for your meatballs.
Psyllium Husk: This is for texture. If you don’t do psyllium husk or flax you can use 1 tablespoon of coconut flour or 1/4 cup almond meal instead.
Step-by-Step: Carne Asada Meatballs and Arroz Amarillo
- Mix all of the marinade ingredients in a small bowl and let it sit in the fridge overnight or at least one hour.
- When you are 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 and brush them 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!
Why Latin Cooking?
If you didn’t know, now you know… I’m Cuban! First generation American, born to Cuban immigrants. Now I have an Argentinean step-dad and a Colombian step-mom
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!
It feels great to make traditional foods while adjusting for food intolerances. We don’t have to miss out on ALL the nice things.
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!
Frequently Asked Questions
Yes! Yellow rice is just a matter of seasoning. So you can do white rice or cauliflower for a delicious base.
Absolutely, they would be delicious. You can use any ground protein you like.
Check out this crispy broccoli!
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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
- Diet: Gluten Free
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
Kate B says
Wow! These were so delicious, and easy! Everything I’ve made from your blog and newsletter have been so flavorful and filling! These meatballs were a huge hit in our family. My kids loved them more than the dessert afterward! Haha!
Cia626 says
While my meatballs were quite tasty, I didn’t have any pan sauce to pour on the rice and missed that. What did I do wrong?
Cristina Curp, FNTP says
Was your meat leaner than 85% lean 15% fat?
J. Vickers says
This recipe is so good. Comes together quickly and the while family loves it!
Cristina says
yeayyy 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.
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!
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