Recipe Index

Ingredients

• 1 1/2 lb lean ground beef
• 2 cups shredded Mexican cheese blend, divided
• 1/2 cup panko bread crumbs
• 2 tablespoons fresh parsley, chopped, plus more for garnish
• 2 garlic cloves, minced
• 1 jalapeño, finely chopped
• 1 large egg
• 1 teaspoon ground cumin
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon extra-virgin olive oil
• 1/2 large onion, chopped
• 1 (15 oz) can crushed tomatoes
• 2 tablespoons chipotle chiles in adobo sauce, chopped

Method

1. Combine the ground beef, bread crumbs, 1 cup of the cheese, parsley, garlic, jalapeño, cumin, egg, salt and pepper in a large bowl. Mix until smooth and shape into meatballs of roughly equal size.
2. Heat the olive oil in a large skillet. Brown the meatballs for 1 to 2 minutes on each side, until golden. Transfer to a plate.
3. Add the onion to the same skillet and cook for about 5 minutes, until tender.
4. Pour in the crushed tomatoes and chipotle in adobo and bring to a boil.
5. Return the meatballs to the skillet, reduce the heat, cover and simmer for about 10 minutes, until tender.
6. Sprinkle the remaining cheese on top, cover for 1 to 2 minutes until melted, and serve garnished with parsley.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition (per serving, where published)