Tex-Mex Meatballs - Food Easy Recipe

These meatballs make a killer sub. Throw them on a hero roll with extra sauce and melt some cheddar on top.

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 (15-oz.) can crushed tomatoes

2 tbsp. chopped chipotle chiles in adobo sauce

Procedure: 

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.