Ingredients

For the meatballs:

• 1½ lbs ground beef (or ground turkey)

• ½ cup crushed tortilla chips (about 2 oz, pulsed to breadcrumb consistency)

• 1 large egg

• 4 oz canned green chiles, diced

• 2 cloves garlic, minced

• ¼ cup fresh cilantro, chopped

• 1 jalapeño, seeded and finely chopped

• 2 tsp kosher salt

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp chipotle powder

• ½ tsp garlic powder

• ½ tsp dried oregano

• Freshly ground black pepper

For the sauce:

• 15 oz red enchilada sauce or crushed tomatoes

• 2 chipotle chiles in adobo, finely chopped

• 1 tbsp adobo sauce

• ½ large onion, chopped

• 2 cloves garlic, minced

• 1 tsp sugar (optional)

• 2 tbsp olive oil

For serving:

• 2 cups shredded Mexican cheese blend

• Fresh cilantro for garnish

• Lime wedges

• Sour cream (optional)

Instructions

Prepare the meatballs:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. Make tortilla crumbs by pulsing 2 small corn tortillas in a food processor until they reach breadcrumb consistency.

3. Combine ingredients in a large bowl: ground beef, tortilla crumbs, egg, green chiles, garlic, cilantro, jalapeño, and all spices. Mix gently with your hands without overworking the meat.

4. Form meatballs using about ⅓ cup of mixture per ball (about 2 inches in diameter). An ice cream scoop helps ensure even portions.

5. Bake for 15 minutes until lightly browned but not fully cooked through.

Make the sauce:
6. Heat olive oil in a large skillet over medium heat. Sauté chopped onion until soft, about 5 minutes.
7. Add garlic and chipotles, cooking for 1 minute until fragrant.
8. Stir in sauce (enchilada sauce or crushed tomatoes), adobo sauce, and sugar. Bring to a simmer.

Finish cooking:
9. Transfer baked meatballs to the simmering sauce. Cover and cook for 7-10 minutes until meatballs reach 155°F internal temperature.
10. Top with cheese and cover until melted, about 3-5 minutes.
11. Garnish with fresh cilantro and serve with lime wedges.

Serving Suggestions

Serve these versatile meatballs over Spanish rice, in warm tortillas for tacos, or on crusty rolls for Tex-Mex meatball subs. They’re also excellent as appetizers for parties.