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Spicy Mexican Donkey Balls

Juicy beef meatballs with jalapeño, cilantro, and cheddar, cooked in a bright tomato sauce with green chilies. Perfect for weeknight dinners or parties.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 pound ground beef
  • ½ cup chopped onion
  • ¼ cup chopped fresh cilantro
  • 1 number jalapeño pepper, deseeded and finely chopped Remove seeds for less heat, keep some seeds for more heat.
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • to taste Salt and pepper
  • 1 cup shredded cheddar cheese Use pepper jack for more spice.
  • ½ cup crushed tortilla chips
  • 1 number egg, beaten Can substitute with mashed banana or breadcrumbs mixed with water.
  • 1 tablespoon olive oil For searing the meatballs.
  • 1 can Mexican-style tomatoes with green chilies (15 oz)
  • to taste wedge Fresh lime wedges, for garnish

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.
  3. Add the shredded cheddar cheese and crushed tortilla chips to the mixture, ensuring everything is thoroughly combined.
  4. Pour the beaten egg into the mixture and mix well.
  5. Using your hands, form the mixture into golf-ball-sized meatballs.
Cooking
  1. Heat the olive oil in a large ovenproof skillet over medium heat.
  2. Add the meatballs to the skillet, searing them until browned on all sides, about 5 minutes.
  3. Pour the canned Mexican-style tomatoes with green chilies over the meatballs in the skillet.
  4. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the meatballs are cooked through.
  5. Serve hot with lime wedges on the side for an extra zesty kick.

Notes

Do not overwork the meat when mixing. For a lighter option, swap ground beef for ground turkey or chicken. To store, cool to room temperature, put in an airtight container, and keep in the fridge for up to 3 days or freeze for up to 3 months.