Prep the cheese: Cut the cheese into small cubes, about 1/2 inch. Freeze for 10 minutes to keep it firm for stuffing.

Mix the binder: In a bowl, stir the bread crumbs and milk. Let them soak for 2–3 minutes until the mixture looks like a paste.

Build the meat mixture: Add ground meat, egg, garlic, onion, cilantro, spices, salt, pepper, and optional jalapeño to the bowl. Mix gently with your hands until combined. Don’t overwork the meat or the meatballs will be tough.

Portion the meatballs: Scoop the mixture into 12 equal portions (about golf-ball size).

Stuff with cheese: Flatten each portion slightly in your palm. Place a cheese cube in the center, wrap the meat around it, and roll to seal completely. Make sure no cheese is exposed.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. Lightly spray the basket so the meatballs don’t stick.

Cook the first batch: Arrange meatballs in a single layer, leaving space between each. Air fry for 9–12 minutes, shaking the basket halfway. They’re done when browned and the internal temp hits 165°F (74°C).

Rest and serve: Let the meatballs rest for 3–4 minutes so the juices settle and the cheese cools slightly. Garnish with extra cilantro and a squeeze of lime. Serve with salsa, rice, or in tortillas.