The meatballs already have rice, seasoning, and chili verde built in, so you're heating and building rather than cooking from scratch. Serve them over fresh greens with lime and cilantro to cut through the richness and turn a shelf product into something that feels homemade.

Serves 2. 25 minutes, 8 at the stove.

About 160 calories a serving, 9 g protein, 6 g carbohydrate, 12 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Once shimmering, add the meatballs from the package and cook, stirring gently now and then, until heated through and lightly browned, about 8 to 10 minutes. They are done when hot in the center.10 min
2. Meanwhile, mince 2 garlic cloves. When the meatballs are nearly done, stir the garlic into the pan and cook for 30 seconds until fragrant. Taste and season with salt and pepper.
3. Tear or chop a handful of fresh cilantro or parsley. Squeeze the lime over the meatballs in the pan and toss to coat. Divide between two bowls or plates, scatter the herbs on top, and serve with lime wedges on the side.

Note Swap the fresh herbs for a handful of thinly sliced radish and scallion if that is what you have. Leftovers keep refrigerated for three days and reheat gently in a skillet or with a splash of water in the microwave. Serve alongside warmed tortillas, over rice, or in a salad.