Barbacoa Meatballs

Sunday, June 16, 2013

Reminder! No morning classes in Venice due to Kettlebell Cert!  We will be hosting Base Camp at 9 and 10 am (meet at Venice) and will have regular group class at 6 and 7pm. 

Mobility:

10 Standing Wall extensions
Super rack stretch w/ band
Gristle/Groiners

Strength:

7×2 Bench press- as heavy as possible, rest 90 seconds

Partner Conditioning:

4 rounds each for total working time: (one partner working at a time)
100 meter shuttle run (5x20m)
20 Kettlebell swings (2/1.5 pood)
20 Barbell reverse lunges in front rack (alternating) 95/65

Notes:  Partner may begin sprint when other person is done with KB swings.  The lunges are performed in place, step back touch a knee and then return to the starting position.

Cool Down:

Down dog ankle stretch x 20
Pigeon, 1 minute per side
Active bar hang

Ingredients:

• 2 pounds ground beef (use 80/20 or they may be dry)
• 2 teaspoons granulated garlic
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• salt to taste
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• zest of 1 lime

Directions:

• Preheat your oven to 400ºF.
• In a large bowl, thoroughly mix together all the meatball ingredients. Use a cookie scoop to portion the meatballs into a 9×13 oven-safe baking dish. Bake until cooked through, about 20-25 minutes.
• Top these balls with some guacamole, like cupcakes.

Enjoy!

~Jamie