It’s that hectic time of year when juggling school, work, and life can affect mealtime. So, Anna has you covered. In this episode, she shows you a delicious make-ahead meal to pop in the oven when time passes. Plus, it’s a family crowd-pleaser, we’re talking meatballs! These beauties are Latin-inspired and a great way to clean out the fridge. Anna’s attention is on the big flavor. She starts by caramelizing onions & garlic, and crushed tortillas soaked in milk, that gets added to ground beef that’s been dusted with smoked paprika, and cumin. Anna also shows you her “Chef tip” for using spice like a pro. A little lime zest, some cotija cheese, fresh cilantro, and combine with some eggs. Then, it’s meatball time! Anna uses an ice cream scoop to form a uniform and perfect size. She pops them in the air fryer for 8 minutes, and voila! Then, it’s onto the pepper sauce. Start by grilling a medley of peppers and puree. Anna likes to plate on a rice bed adorned with tortillas. Yum! Lastly — Anna says skip the energy drink and make a DIY hydrating sipper with fresh watermelon.
INGREDIENTS:
- 2 lbs ground beef
- ½ cup tortilla chips, crushed
- ⅓ cup whole milk
- 2 tbsp extra virgin olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- ⅓ cup feta or cotija cheese, crumbled
- Zest from 1 lime
- 2 eggs, whisked
- ½ cup cilantro, chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp kosher salt
- ½ tsp ground pepper
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PREPARATION:
- In a small bowl, combine the milk and crushed tortilla chips and let them sit for 10 minutes.
- Meanwhile, saute the onion and garlic in olive oil over medium low heat until tender and translucent.
- In a large mixing bowl, gently mix together ground beef with sauteed onion and garlic, crushed tortillas and milk, crumbled cheese, lime zest, whisked eggs, cilantro, smoked paprika, cumin, salt and pepper.
- Form into 2” round balls.
- Bake, sear or air fry until cooked through. Freeze for later enjoyment or simmer in your favorite enchilada or red sauce for 20-30 minutes and serve over rice.
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