In a bowl, combine the ground beef with the chopped onion, beaten egg, cumin, oregano, black pepper, salt, and panko breadcrumbs.

Mix everything together and knead until you have a smooth, manageable mixture with all ingredients well distributed.

Shape the mixture into meatballs of your desired size, making sure they are uniform for even cooking. Place them in the freezer for 20 minutes.

Brown the meatballs in oil to sear them and give them a crispy exterior.

For the sauce: Char the tomatoes, garlic (with skin), onion, and jalapeño pepper over a grill or open flame until well blackened.

Once charred, soak the chile, tomatoes, and garlic in water to remove the skins. Place them in a bowl, add salt, cayenne pepper, ground celery seed, oregano, cumin, bay leaf, basil, and the charred onion. (Note: Adjust the amount of these ingredients to your taste. The sauce should be aromatic, so consider the flavors carefully.) Blend everything until you have a smooth sauce.

Bake for 20 minutes. Enjoy!