Tex-Mex Meatballs

On a sub roll or over rice this bad boy will perk you up and make you want more.






1 1/2 lbs, ground beef
1 cup shredded Mexican cheese blend, divided
1 cup Pepper Jack cheese
1/2 cup panko bread crumbs
2 Tbs freshly chopped cilantro plus more for garnish
2 cloves garlic, minced
2 Tbs Tamed jalapeño, finely chopped, divided
1 large egg
4 tsp. ground cumin
2 tsp Tajin spice
Salt Substitute and pepper to taste
1 Tbs extra-virgin olive oil
1/2 large onion, chopped
2 (15-oz.) can crushed tomatoes
1 can Kirkland tomato sauce
3 Tbs chopped chipotle chiles in adobo sauce, chopped


  1. In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, 1/2 tamed jalapeño, egg, and cumin, tajin spice and season with salt substitute and pepper. Mix until combined, then form into meatballs. (Or you can just brown a bag of you favorite store bought 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 garlic, crushed tomatoes, tomato sauce,  cumin, tajin spice and chipotle in adobo and remaining tamed jalapeño 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 cheddar and 1 cup Pepper Jack cheese, then cover with lid to let melt, about 2 minutes. 
    Garnish with cilantro and more cheese before serving as a sub sandwich or over rice.