Step 1

Heat your oven to 400 degrees F and lightly coat a sheet pan with a little oil.

Step 2

Stir together the breadcrumbs and 1/4 cup of the beer in a large bowl and set aside.

Step 3

Set a large cast-iron skillet or sauté pan over medium heat and add in 1 tablespoon of oil. Add in the onions, season with salt and pepper, and cook until tender and lightly golden brown, 3 to 4 minutes. Stir in the garlic, remove from the heat and transfer half into the bowl with the breadcrumb mixture. Set aside to cool slightly.

Step 4

Meanwhile, in a small bowl, stir together the chili powder, cumin, oregano and red pepper flakes. Add half of this spice mixture into the breadcrumb mixture and stir well to combine. Add in the egg and ground beef, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and, using two forks or your fingers almost like rakes, mix just until combined.

Step 5

Divide the mixture onto the prepared sheet pan into roughly 20 walnut-sized mounds and roll into meatballs. If the mixture is sticking to your hands, lightly dampen them with tap water before continuing to form the meatballs.

Step 6

Bake the meatballs until cooked through, 14 to 16 minutes.

Step 7

Meanwhile, prepare the sauce and toppings. Return the pan to medium heat and add in the remaining spice mixture. Cook for 1 minute to toast the spices and bring the flavors together, then deglaze the pan with the remaining 1/2 cup of beer. Stir in the tomato paste along with 1/2 cup of water and whisk until smooth. Stir in the salsa and turn down the heat to low.

Step 8

Add the meatballs into the sauce, cover and bring to a simmer. Cook for 5 minutes to bring the flavors together.

Step 9

To serve, top the meatball skillet with some sour cream, grated Cheddar, pickled jalapeños, chopped tomatoes, sliced green onions, corn chips and cilantro. Serve with flour tortillas or rice, if desired.