Careme

Instructions

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1. 1.

   Heat the oven to 450°F and line a large rimmed sheet pan with parchment paper. Cut the kernels from 2 ears bi-color corn, halve 4 ounces grape tomatoes, thinly slice 3 green onions while separating the white and dark-green parts, chop 1/4 cup cilantro, and squeeze about 1 lime to obtain 2 tablespoons juice.

2. 2.

   Gently combine the meatball mixture in a large bowl:

   • 16 ounces ground beef
   • White parts from the 3 sliced green onions
   • 1 large egg
   • 1/3 cup plain panko breadcrumbs
   • 2 teaspoons Diamond Crystal kosher salt
   • 1 1/2 teaspoons chili powder
   • 1 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1/2 teaspoon garlic powder

   Shape into 12 equal meatballs and arrange them on one half of the prepared pan.

3. 3.

   Toss the corn kernels and halved tomatoes on the other half of the pan with 1 tablespoon extra-virgin olive oil and 1 teaspoon Diamond Crystal kosher salt; spread them in a single layer.

4. 4.

   Roast for 8 minutes, stir the vegetables, and continue roasting until the meatballs reach 160°F and the corn is lightly browned, 5 to 7 minutes more. Transfer the meatballs to a plate and rest for 3 minutes; roast the vegetables for up to 3 additional minutes if more browning is desired.

5. 5.

   Stir 1/2 cup plain Greek yogurt with 1 tablespoon lime juice to make the lime crema. Toss the roasted corn and tomatoes with the dark-green onion parts, 1/4 cup chopped cilantro, and 1 tablespoon lime juice.

6. 6.

   Spread the lime crema between two shallow bowls, add the roasted corn mixture, and plate 6 meatballs per serving.

Want more detail? See the temperature guide.