Preheat your oven to 375°F (190°C).

In a large bowl, combine ground beef, chopped onion, fresh cilantro, diced jalapeño, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well.

Fold in shredded cheddar cheese and crushed tortilla chips until combined.

Add the beaten egg to the mixture and mix until well combined.

Form the mixture into golf-ball-sized meatballs, about 1.5 inches in diameter.

In a large ovenproof skillet, heat olive oil over medium heat. Sear meatballs for about 5 minutes until browned.

Pour canned tomatoes with green chilies over the meatballs in the skillet.

Transfer skillet to the oven and bake for 15-20 minutes, checking for an internal temperature of 160°F (71°C).

Once baked, let them cool slightly before serving with fresh lime wedges.