Preheat your oven to 375°F (190°C) to prepare for baking the meatballs.

In a large mixing bowl, combine the ground beef, chopped onion, cilantro, jalapeño, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper.

Fold in the shredded cheddar cheese and crushed tortilla chips into the meat mixture.

Add the beaten egg to the mixture and mix thoroughly until incorporated.

Form golf-ball-sized meatballs, aiming for uniformity in size.

Heat olive oil in an ovenproof skillet over medium heat and sear the meatballs until golden brown on all sides, about 5 minutes.

Pour the can of Mexican-style tomatoes over the meatballs, tucking them into the sauce.

Transfer the skillet to the preheated oven and bake for 15-20 minutes until the internal temperature reaches 160°F (71°C).

Remove from the oven and let it sit, then serve hot garnished with fresh lime wedges.