Servings:
4
Prep:
10 min
Cook:
20 min
Ingredients
Servings
- ½ lb Ground Beef
- 2 Cups Mexican Cheese
- ½ Cup Panko Crumbs
- 2 Tbsp Parsley
- 2 Cloves Garlic, Minced
- 1 Jalapeño, Chopped
- 1 Egg
- 1 Tsp Ground Cumin
- Kosher Salt
- Black Pepper
- 1 Tbsp E-V Olive Oil
- ½ Onion
- 15 oz Crushed Tomatoes
- 2 Tbsp Chipotle in Adobo
Nutrition (per serving)
468
Calories
25g
Protein
33g
Fat
17g
Carbs
Steps
- In medium bowl combine ground beef, 1 Cup cheese, bread crumbs, parsley, garlic, jalapeno, egg, and cumin. Season with salt and pepper. Mix until combined, then form into meatballs.
- Heat oil in a large skillet over medium-high heat. Add meatballs in a single layer and sear 2min per side. Transfer to plate and cover.
- Add onion to skillet and cook, stirring, until soft. Stir in crushed tomatoes and chipotle in adobo, bring mixture to boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10min.
- Top with remaining 1 Cup cheese, then cover with lid to let melt, about 2min. Garnish with parsley before serving.