Cheesy Organic Beef Meatballs & Corn Rice
A meal easily customized for every type of eater
- Milk
- Wheat
Customize this meal for every type of eater at your table. Ground beef meatballs are seasoned with a Mexican spice blend and loaded with melted shredded cheese, then oven-roasted alongside tender zucchini. Corn is dry-charred in a hot skillet until lightly blistered, then stirred into buttery garlic rice. A drizzle of smoky red pepper crema and fresh cilantro finish each plate for a satisfying balance of bold spice and smoky sweetness.
Ingredients
2 unit
Corn
½ cup
Cheddar Cheese
(Contains: Milk)
10 ounce
Organic Ground Beef
1 unit
Zucchini
½ cup
White Rice
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
Keep covered off heat until ready to serve.
Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Drain and rinse corn; dry thoroughly with paper towels. Roughly chop cilantro.
While rice cooks, in a large bowl, combine beef*, panko, Mexican Spice Blend, cheddar, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.
Form into 10-12 1½-inch meatballs (20-24 meatballs for 4 servings).
Place meatballs on one side of a lightly oiled baking sheet (for 4 servings, spread meatballs out across entire sheet). Toss zucchini on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss zucchini on a second sheet; roast meatballs on middle rack and zucchini on top rack, swapping rack positions halfway through.)
Roast on top rack until meatballs are cooked through and zucchini is browned and tender, 12-14 minutes.
Meanwhile, heat a medium dry, preferably nonstick, pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with salt and pepper.
Turn off heat; transfer to a plate.
Fluff rice with a fork; stir in charred corn, 1 TBSP butter (2 TBSP for 4 servings), garlic powder, salt, and pepper.
Divide meatballs, rice, and zucchini between plates.
For Adult Plate: Top with Smoky Red Pepper Crema and cilantro.
For Kid Plate: Top with Smoky Red Pepper Crema, if desired.
Serve.
