Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.

After 1 minute, add ground beef, chile and cumin rub, and half the onion salt (reserve remaining for vegetables). Form mixture into eight equally-sized meatballs.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots to hot pan and stir often until lightly browned, 4-6 minutes.

Add 1/4 cup water, cover, and cook until water is mostly evaporated and carrots are tender, 2-3 minutes.

Uncover and add zucchini, white portions of green onions, and remaining onion salt. Stir occasionally until lightly browned and tender, 6-8 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add meatballs to hot pan. Cover and roll occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.

Remove from burner.

In a microwave-safe bowl, combine cream cheese, pesto (to taste), and 1 Tbsp. water. Cover with a damp paper towel.

Microwave covered until heated through, 1-2 minutes.

Carefully remove from microwave and stir until smooth. If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping meatballs with sauce (to taste) and garnishing vegetables with cotija and green portions of green onions. Bon appétit!