Cilantro Lime Meatballs & Fresh Crema

I know I’ve mentioned how much we enjoy our house's fresh flavors of cilantro and lime. In fact, we feel that cilantro, lime, basil, lemon, and rosemary can be a part of any dish.

Today was no different.

Rather than traditional Italian meatballs, I decided to take the flavors south of the border, with fresh cilantro and lime in the meat and a lovely crema sauce. And, of course, we enjoyed these morsels of “yum” with salted cilantro lime rice – Brian’s favorite!

 

Cilantro Lime Meatballs & Fresh Crema

3/4 lb. ground pork
1/4 lb. ground beef
1 Tbs. fresh cilantro
zest of 1 fresh lime
sea salt and pepper

1 cup sour cream
juice of 1 fresh lime
1 Tbs. Herdez Salsa Verde
1 Tbs. fresh cilantro
sea salt and pepper

1/2 cup short-grain white rice
1 cup water
2 Tbs. Herdez Salsa Verde
fresh cilantro, lime juice, and sea salt

 

Preheat the oven to 425 degrees.

In a large bowl, mush together the ground beef, 1 Tbs. cilantro, lime zest, and plenty of salt and pepper. 

 

Form in 1″ meatballs and bake, covered in foil, for about 35 minutes, until cooked through.

 

Meanwhile, whisk together the sour cream, lime juice, salsa, cilantro, and salt and pepper. 

 

Set aside.

 

Finally, combine the rice, water, and the last of the salsa in a small pot. 

 

Bring to a boil. 

 

Reduce to a simmer and cover (mostly) until the rice is fully cooked.

 

 

Serve the rice topped with the meatballs and crema with a garnish of cilantro, lime juice, and sea salt.