Tex Mex Meatballs

30 minutes


  • 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
  • 1 lb fresh green beans- side



  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.

Quick Tip

For less spice, eliminate chiles in adobo.