Ingredients
Scale
- 1 pound ground beef (preferably 80/20 for juiciness; you can substitute ground turkey for a leaner option)
- 1/2 cup finely chopped white onion
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped (Nonna Rosa always said fresh herbs are the soul of any dish)
- 1 small jalapeño, minced (remove seeds for less heat)
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped (adds smoky depth)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg (helps bind the mixture)
- 1/2 cup panko breadcrumbs (for lightness; gluten-free breadcrumbs work well as a substitute)
- 2 tablespoons olive oil (for frying)
- 1 lime, cut into wedges (for serving)
Instructions
- Start by mixing your ground beef, onion, garlic, cilantro, jalapeño, chipotle peppers, cumin, smoked paprika, coriander, salt, and pepper in a large bowl. I like to use my hands for this step—it reminds me of those afternoons at Nonna Rosa’s kitchen, where getting a little messy was part of the fun.
- Crack the egg into the mixture and sprinkle in the panko breadcrumbs. Gently combine everything until just mixed. Overworking the meat can make the balls tough, so be gentle.
- Shape the mixture into golf ball-sized portions—about 1 1/2 inches in diameter. This size is perfect for even cooking and sharing.
- Heat the olive oil in a large skillet over medium-high heat. When shimmering, add the meatballs, making sure not to crowd the pan. You’ll want to do this in batches if necessary.
- Cook the meatballs for about 3-4 minutes on each side, turning carefully with tongs to get a nice, browned crust all around. The smoky chipotle and cumin will perfume your kitchen, transporting you straight to a vibrant Mexican mercado.
- Once browned, reduce the heat to medium, cover the pan, and let the meatballs cook through for another 5-6 minutes. You can cut one open to check for doneness; it should be hot in the center with no pink.
- Remove the meatballs from the skillet and let them rest on a paper towel-lined plate to absorb any excess oil.
- Serve immediately with lime wedges for squeezing over the top, adding a bright, zesty contrast to the spicy richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
