Preheat your oven to 375°F (190°C).
In a large skillet, heat a tablespoon of oil over medium-high heat. Once hot, add the meatballs and sear on all sides until browned; about 5-7 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, add another tablespoon of oil and cook onions for 3 minutes. Add crushed roasted tomatoes and chipotle chiles in adobo sauce. Stir well to combine and let it simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper.
Return the seared meatballs to the skillet. Ensure they're coated evenly with the sauce.
Sprinkle the shredded cheese evenly over the meatballs.
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.
Garnish: Once out of the oven, garnish with chopped fresh parsley.
Serve the skillet dinner hot, straight from the skillet, with tortilla chips or warmed pita on the side.