Recipe source. 

Ingredients

For the meatballs:

• 2 lb. grass-fed ground beef
• 2 c. onions, diced
• 1½ c. celery, diced
• ¾ c. green bell pepper, diced
• 2 eggs
• ½ c. cilantro, chopped
• ½ tsp. chipotle powder
• ½ tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp mustard powder
• 1/2 tsp cumin 
• 1/2 tsp cayenne

For the Calabacitas:

• 6 c. zucchini, large dice •
• 1 tbsp. olive oil
• 2 c. onions, large dice
• 2 tbsp. garlic, chopped
• 1½ c. poblano pepper, diced
• 1½ c. red bell pepper, diced
• ¾ c. green bell peppers, diced
• 4 c. tomato puree • Kosher salt, to taste

Steps

For the meatballs: 

1. In a large mixing bowl, combine 2 lb. ground beef, 1½ c. celery, 2 c. onions, and spices. Mix well until uniform.
2. Heat a cast-iron skillet over medium-high heat and add 1 tbsp. of olive oil. Using a 1-oz. portion-control scoop, scoop meatball mixture into the pan. Repeat the process until the mixture is gone and you’ve got a pan full of meatballs.
3. During cooking, turn the meatballs 3-4 times, with the goal of achieving nice caramelization on all sides and an internal temperature of 165 F. 4. When meatballs are done, pair with calabacitas.

For the Calabacitas:

1. Heat a sauté pan over medium-high heat. Add olive oil and garlic and sauté until garlic is toasted.
2. Add onion and ½ tsp. chipotle powder. Stir.
3. Add 1½ c. red bell pepper, 1½ c. poblano pepper, ¾ c. green bell pepper and a pinch of kosher salt. Place a lid on the pot and cook for 3 minutes.
4. Add zucchini and another pinch of kosher salt. Replace the lid on the pot and cook 3 minutes longer.
5. Add mushrooms, stir to incorporate and cook for 3 additional minutes.
6. Fold in 4 c. tomato puree, bring to a simmer and the calabacitas are ready.