Combine the ground beef, bread crumbs, 1 cup cheese, parsley, garlic, jalapeno, cumin, egg, salt, and pepper to taste, and mix until smooth. Shape the meatballs.
Heat the oil in a skillet, place the meatballs, and fry until golden, 1-2 minutes on each side. Transfer to a plate.
To the same skillet, add the onion and cook for 5 minutes until tender. Pour in the crushed tomatoes and chipotle in adobo. Bring to a boil. Return the meatballs to the skillet, reduce heat, cover, and simmer for 10 minutes.
Add the remaining cheese, let it melt for 2 minutes, and serve garnished with parsley.