1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
In a medium bowl, combine beef*, cumin, ½ tsp oregano (1 tsp for 4 servings), salt (we used ½ tsp; 1 tsp for 4), and pepper. (You’ll use the remaining oregano in the next step.) Form into 6-8 meatballs (12-16 meatballs for 4).
Place meatballs on a lightly oiled baking sheet. Roast on top rack until browned and cooked through, 14-16 minutes. Wash out bowl.