2 c. shredded Mexican cheese blend, divided
½ 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
½ large onion, chopped
1 oz. (15-oz.) can crushed tomatoes
2 tbsp. 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.