In a large mixing bowl, combine the ground beef, panko breadcrumbs, chili powder, cumin, kosher salt, black pepper, minced garlic, diced jalapeño, chopped parsley, 1 cup of shredded Mexican-blend cheese, and the egg. Using your hands or a spoon, gently mix everything until the ingredients are evenly distributed. Avoid overmixing.

Scoop out portions of the meat mixture and roll them into evenly sized meatballs. Aim for approximately 15 meatballs, about 1½ to 2 inches in diameter. Place the formed meatballs onto a plate or tray while you prepare your skillet.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.

Once the oil is hot, carefully add the meatballs in batches. Sear for approximately 2–3 minutes per side, turning gently until browned on multiple sides. The meatballs do not need to be fully cooked at this stage because they'll finish cooking in the sauce.

Transfer the browned meatballs to a clean plate and set aside. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and sauté for approximately 3–5 minutes until softened, stirring occasionally. Cook for another 1–2 minutes to develop flavor, without burning the onions.

Pour the crushed tomatoes into the skillet, followed by the chopped chipotle peppers and 1 tablespoon of adobo sauce. Stir everything together, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer and cook for approximately 2–3 minutes to allow the flavors to develop.

Reduce the heat to low and carefully return the browned meatballs to the skillet. Spoon some of the chipotle tomato sauce over each meatball. Cover the skillet and allow the meatballs to simmer for approximately 10–15 minutes, or until the centers reach an internal temperature of 160°F (71°C). Cooking time will vary with meatball size.

Once the meatballs are fully cooked, sprinkle the remaining 1 cup of shredded Mexican-blend cheese evenly over the top. Cover the skillet again and allow the cheese to melt for approximately 2–3 minutes. You'll know it's ready when the cheese is completely melted and the sauce is bubbling gently around the meatballs.

Remove the skillet from the heat and sprinkle freshly chopped parsley over the meatballs. Serve immediately while the cheese is hot and melted. Enjoy these meatballs over rice, inside toasted sub rolls, alongside warm tortillas, or straight from the skillet as an appetizer.