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Spicy Mexican Donkey Balls

A fun and delicious dish packed with flavor, perfect for parties or cozy dinners. These cheesy meatballs combine ground beef and jalapeños, served with fresh lime for an extra zest.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef Rich flavor base for the meatballs
  • 1/2 cup chopped onion Adds sweetness and depth
  • 1/4 cup chopped fresh cilantro Fresh herb for flavor
  • 1 each jalapeño pepper, deseeded and finely chopped Adjust seeds for desired heat level
  • 1 clove garlic, minced Adds aromatic flavor
  • 1 teaspoon ground cumin For a warm, earthy flavor
  • 1 teaspoon chili powder Adds spice and flavor
  • 1/2 teaspoon smoked paprika For a hint of smokiness
  • to taste Salt and pepper For seasoning
  • 1 cup shredded cheddar cheese Provides richness and creaminess
  • 1/2 cup crushed tortilla chips Adds crunch and flavor
  • 1 each egg, beaten Acts as a binder
  • 1 tablespoon olive oil For searing the meatballs
  • 1 can (15 oz) Mexican-style tomatoes with green chilies Adds moisture and flavor
  • as needed Fresh lime wedges For garnish and added zest

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the ground beef, chopped onion, cilantro, jalapeño, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix thoroughly.
  3. Add the cheddar cheese and crushed tortilla chips to the meat mixture, incorporating them well.
  4. Pour in the beaten egg and mix until everything is well bound together.
  5. Shape the mixture into golf-ball-sized meatballs.
Cooking
  1. Heat the olive oil in an ovenproof skillet over medium heat. Sear the meatballs on all sides until they are browned, approximately 5 minutes.
  2. Pour the canned Mexican-style tomatoes with green chilies over the meatballs, ensuring they are partially submerged.
  3. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).
Serving
  1. Serve the meatballs hot, garnished with fresh lime wedges for an extra flavor boost.

Notes

If you have leftovers, let them cool and store in an airtight container in the refrigerator for 3-4 days. They can also be frozen for 2-3 months. Reheat in the oven or microwave before serving. For more heat, leave some jalapeño seeds in the mix. Adding more crushed tortilla chips provides a crunchy texture.