Meatballs a la Tex-Mex

Pro tip: Make a great sandwich with these meatballs. Put them on a hero roll and top with additional sauce and melted cheese.

INGREDIENTS

1 1/2 pound meat in the ground

1. 2 a mixture of shredded Mexican cheeses, divided

12 cup bread crumbs (panko)

2 tablespoons parsley, freshly cut, plus extra for garnish

2 garlic cloves, minced

1 finely chopped jalapeo

a single huge egg

1 tblsp cumin powder

salt kosher

black pepper, freshly ground

1 tablespoon olive oil that is extra-virgin

2 big sliced onion

1 can crushed tomatoes (15 oz.)

2 tablespoons chipotle chilies in adobo sauce, diced

DIRECTIONS

Season ground beef, 1 cup cheese, bread crumbs, parsley, garlic, jalapeo, egg, and cumin with salt and pepper in a medium mixing bowl.

. Combine all ingredients in a mixing bowl, then roll into meatballs.

. Heat oil in a large skillet over medium-high heat.

. Arrange meatballs in a single layer on the pan and sear for 2 minutes on each side.

. Place on a plate

Cook, stirring occasionally, until the onion is tender, about 5 minutes. Bring the mixture to a boil with the smashed tomatoes and chipotle in adobo. Return the meatballs to the skillet and reduce the heat to medium-low. Cover and cook for 10 minutes, or until meatballs are cooked through.

Cover with lid to melt the remaining 1 cup of cheese, about 2 minutes.

Before serving, garnish with parsley.