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The CrossFit Kitchen: Mexican Meatballs by Nick Massie - CrossFit Journal

In Nutrition

April 22, 2016

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In this video, Nick Massie of shares his recipe for Mexican Meatballs, a delicious blend of grass-fed ground beef, vegetables and spices.

Massie’s meatballs get their kick from chipotle powder, cinnamon, garlic and the Paleo Nick spice blend Super Radical Rib Rub.

Squash calabacitas rounds out the dish, providing the carbohydrate that balances the protein in the meatballs.

While the meatballs brown in one skillet, Massie sautés the vegetables in another. He toasts the garlic, onions, peppers and spices before adding the squashes, mushrooms and tomato puree.

Massie is the instructor for the CrossFit Specialty Course Culinary Ninja, which is designed to give you confidence in the kitchen while you learn the basics of balanced recipe development as informed by CrossFit’s nutrition principles.

To download the recipe for Mexican Meatballs, click here.

Click here for more information and a list of upcoming CrossFit Culinary Ninja courses.

Video by Nick Massie.

4min 29sec

Additional reading: “Butter Balls” by Shirley Brown and Alyssa Dazet, published Feb. 28, 2012.

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1 Comment on “The CrossFit Kitchen: Mexican Meatballs”


wrote …

This looks delicious! Can't wait to make. Thanks for sharing.

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