Barbacoa Meatballs with Guac

 I love barbacoa, but I usually don’t (a.k.a. never) have the foresight to stick a huge hunk of meat in the crock pot before I think, “Mannnnn, barbacoa sounds soooo good right now.” Yeah I could go to Chipotle and pick something up, but that would also mean I would need to have showered and look/smell somewhat presentable-ish, and I’m not always down for that. So here we have it; I can look like a scrub and eat the same flavors, in about 30 minutes.For the Meatballs2 pounds ground beef (use 80/20 or they may be dry)2 teaspoons granulated garlic2 teaspoons ground cumin2 teaspoons smoked paprika2 teaspoons dried oreganosalt to taste1 teaspoon ground coriander1/4 teaspoon cayenne pepper1/4 teaspoon ground cinnamonzest of 1 limeFor the Guacamole2 ripe Haas avocadosjuice of 1 limesalt to tastePreheat 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.Meanwhile, make the guacamole by smashing all the ingredients together.