1 large egg 1 tsp cumin 1/2 cup Panko 1.5 lbs. Ground beef 2 cloves garlic, pressed 1 jalapeno, chopped 2 cups shredded Mexican cheese blend 1/4 cup flat leaf parsley, chopped 1 T. Evoo 1/2 large onion, finely chopped 15 oz. Can crushed tomatoes 2 T. Chopped chipotle chilis in Adobo sauce

1. In a large bowl, whisk together egg, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Stir in panko. Add beef, garlic, jalapeno, 1 cup cheese, and all but one tablespoon of parsley and mixed a combined. Shape into 2 in balls.
2. Heat oil in large skillet on medium high. Arrange meatballs in single layer and cook until brown, turning occasionally, 4 to 6 minutes. Transfer to plate.
3. Reduce heat to medium, add onion, and saute until tender, 5 to 7 minutes. Stir in tomatoes and chilies and bring to a boil. Return meatballs to skillet, reduce heat, and simmer, covered, until meatballs are cooked through, 8 to 10 minutes.
4. Top with remaining cheese, cover, and cook until melted, 2 minutes. Top with remaining parsley.