Build the meatball mixture: Place beef into a large bowl. Add grated onion, crushed corn chips, egg, chopped coriander, parsley, jalapeño, black pepper, cumin, chipotle powder, coriander powder, garlic powder, paprika, and salt. Mix gently with hands until combined. A light touch keeps the texture soft.
Shape the meatballs: Scoop small portions and roll into even sized balls. Keep them slightly smaller than a golf ball so they cook evenly. Place them on a plate and lightly spray with oil.
Brown the meatballs: Heat a wide pan over medium heat. Add a light spray of oil and place meatballs into the pan. Turn them slowly until all sides show a golden color. Remove them once browned and set aside.
Start the sauce base: Pour olive oil into the same pan. Add garlic and cook gently until fragrant. Stir often so the garlic stays soft and fragrant.
Add chipotle flavor: Stir in chopped chipotle and adobo sauce. Let it warm briefly so the smoky flavor opens up. This step sets the tone for the entire sauce.
Simmer the tomato sauce: Add crushed tomato and sugar to the pan. Stir well and let the sauce simmer gently for about ten minutes. The texture thickens and the flavor smooths out.
Finish with meatballs: Return meatballs to the pan and spoon sauce over them. Let everything simmer together until meatballs cook through and soak up flavor. Sprinkle chopped coriander on top before serving.
