Start by gathering all the ingredients listed above. A well-organized kitchen is half the battle won. You’ll have everything at hand for those delicious meatballs without having the chaotic searching for ingredients.

In a large bowl, combine the ground beef, ground pork, egg, crushed corn chips or breadcrumbs, chopped herbs, minced jalapeño, and grated onion. The corn chips provide a great texture.

Now, sprinkle in the ground cumin, chipotle powder, garlic powder, paprika, salt, and pepper. These spices will add a lovely kick. Don’t be shy; mix everything together thoroughly. Your hands are your best tools, so get in there and blend everything until it’s well combined.

Next, wet your hands to prevent sticking and start shaping the mixture into meatballs. Aim for uniform sizes so they cook evenly on the grill. I usually make about 18-24 meatballs depending on the size. Size definitely matters here!

While you’re shaping the meatballs, preheat your grill to a medium-high heat. This should take about 10 minutes. You want it hot enough to sear the meatballs but not so hot they scorch immediately.

Once your grill is ready, place the meatballs on the grill rack, making sure they are spaced apart. Grill for about 6-8 minutes on each side, or until they are cooked through and have those beautiful grill marks.

While the meatballs are grilling, let’s whip up that sauce. Heat olive oil in a saucepan, add minced garlic, and sauté until fragrant. Then, add the chopped chipotle pepper and adobo sauce. Stir in the crushed tomatoes, a teaspoon of sugar, and let it simmer on low for about 10-15 minutes, allowing the flavors to meld together.

Once the meatballs are cooked, pull them off the grill. Serve them drizzled with that spicy chipotle sauce. You can garnish with fresh herbs and sides you prepared earlier. Don’t forget to sit back and appreciate your culinary creation—you’ve earned it!