1 1/2 lb.
shredded Mexican cheese blend, divided
panko bread crumbs
freshly chopped parsley, plus more for garnish
cloves garlic, minced
jalapeño, finely chopped
Freshly ground black pepper
extra-virgin olive oil
large onion, chopped
(15-oz.) can crushed tomatoes
chopped chipotle chiles in adobo sauce.
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. 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. 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. Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. Garnish with parsley before serving.📷