Mexican Meatballs
Romaine Wedge Salad with Tomatoes and Avocado
Ingredients
- 2 lb grass-fed ground beef
- 1 (8-oz) pkg sliced mushrooms, finely chopped
- 1 large onion, chopped
- 1 Tbsp salt-free Southwest seasoning
- 1 large egg, lightly beaten
- 2 Tbsp avocado oil
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 jalapeño pepper, thinly sliced (see Note)
- ¼ cup chopped fresh cilantro
- 2 limes, cut into wedges
Instructions
- Combine beef, mushrooms, onion, seasoning, and egg; shape mixture into 1-inch meatballs.
- Cook meatballs in hot oil in a large deep nonstick skillet over medium heat 4 minutes or until browned and no longer pink in centers, stirring often. Remove meatballs from skillet; keep warm.
- Add tomatoes to skillet; bring to a boil, and simmer 15 minutes or until slightly thickened. Return meatballs to skillet; cover and simmer 5 minutes or until thoroughly heated.
- Sprinkle meatballs with jalapeño and cilantro. Serve with lime wedges.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 tsp raw honey
- 1 clove garlic, minced
- ¼ tsp salt
- 3 romaine hearts, halved lengthwise
- 4 Roma tomatoes, finely chopped
- 2 avocados, diced
Side Dish Instructions
- Whisk together oil, vinegar, honey, garlic, and salt.
- Top each romaine half with tomato and avocado; drizzle with dressing.
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