Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • ½ cup onion (finely chopped)
  • 1 jalapeño (seeded and minced)
  • 2 cloves garlic (minced)
  • 1 teasooon EACH: cumin, smoked paprika, and oregano
  • ¾ teaspoon salt
  • 1 lb ground beef
  • ¼ cup crushed tortilla chips
  • 2 tablespoons cilantro (chopped)
  • 28 ounce can fire-roasted tomatoes
  • 2 chipotle peppers in adobo sauce (seeded and minced)
  • 2 tablespoons adobo sauce
  • ½ teaspoon sugar
  • Freshly squeezed lime juice and chopped cilantro (for serving)

Instruction

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and jalapeño. Sauté until softened, about 5 minutes. Add the garlic, cumin, smoked paprika, oregano, and salt. Cook for another 2-3 minutes or until fragrant. Transfer the mixture to a plate and place it in the fridge to cool.
  • Once cooled, combine the sautéed vegetables with ground beef, crushed corn chips, and cilantro. Use your hands or a cookie scoop to roll the mixture into 3-4 tablespoon balls. You should get about 12 medium sized meatballs.
  • Wipe out the skillet and return it to medium heat. Add another 1 tablespoon of olive oil and tilt the skillet to coat. Add the meatballs and cook until browned, about 2-3 minutes per side. Transfer to a plate and set aside.
  • To the skillet, add the fire-roasted tomatoes, chipotle peppers in adobo, adobo sauce, sugar, and a generous pinch of salt. Bring to a boil and add the meatballs. Reduce the heat to low and simmer gently for 5-10 minutes, until the meatballs are cooked through, but still a little pink on the inside. Serve warm with a squeeze of lime juice and chopped cilantro.