Ingredients:
1 lb ground beef
½ cup chopped onion
¼ cup chopped fresh cilantro
1 jalapeño, seeded and finely diced (pickled jalapeño works if fresh isn’t available)
1 clove garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
½ cup crushed tortilla chips
1 egg, beaten
Olive oil
1 can Rotel (diced tomatoes with green chilies)
Lime wedges, for serving
Small flat tortillas (optional)
Instructions:
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, onion, cilantro, jalapeño, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
Stir in the shredded cheddar cheese and crushed tortilla chips.
Add the beaten egg and mix until everything is evenly incorporated.
Shape the mixture into golf ball-sized meatballs.
Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat. Add the meatballs and sear for about 5 minutes, turning to brown all sides.
Pour the Rotel evenly over the meatballs.
Transfer the skillet to the oven and bake for 15–20 minutes, or until the meatballs are fully cooked.
Serve hot with lime wedges and small tortillas for easy mini wraps, if desired.
Enjoy—these are a hit for game night or parties!