Tex-Mex Meatballs

Ingredients

• 1 1/2 lb. ground beef
• 2 c. shredded Mexican cheese blend, divided
• 1/2 c. panko bread crumbs
• 2 tbsp. freshly chopped parsley, plus more for garnish
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped
• 1 large egg
• 1 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1/2 large onion, chopped
• 1 oz. (15-oz.) can crushed tomatoes
• 2 tbsp. chopped chipotle chiles in adobo sauce

Directions

1. In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.
2. In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.
3. Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes.
4. Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes.
5. Garnish with parsley before serving.

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