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Spicy Mexican Donkey Balls served on a plate with garnish

Spicy Mexican Donkey Balls

A fun and flavorful twist on traditional meatballs, packed with spices, cheddar cheese, and a hint of heat from jalapeños, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef For a lighter version, consider using ground turkey.
  • 1/2 cup Chopped onion Shallots or green onions make good substitutes.
  • 1/4 cup Fresh cilantro Parsley can work in a pinch if cilantro isn’t your favorite.
  • 1 piece Jalapeño pepper For heat; use bell pepper for a milder flavor.
  • 1 clove Garlic, minced Garlic powder can replace fresh garlic but will differ in potency.
  • 1 tsp Ground cumin Coriander or taco seasoning can serve as alternatives.
  • 1 tsp Chili powder Replace with cayenne pepper for an extra kick.
  • 1/2 tsp Smoked paprika Regular paprika can substitute but will change the flavor.
  • to taste Salt & pepper Adjust based on preference.
  • 1 cup Shredded cheddar cheese Try pepper jack for some added spice.
  • 1/2 cup Crushed tortilla chips Panko breadcrumbs can be a neat alternative for crunch.
  • 1 piece Egg, beaten Flaxseed meal or breadcrumbs can work as a vegan substitute.
  • 1 tbsp Olive oil Use any cooking oil you prefer.
  • 1 can Mexican-style tomatoes with green chilies (15 oz) Diced fresh tomatoes can also work.
  • as needed Fresh lime wedges For garnish and a zesty finish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the ground beef with chopped onion, fresh cilantro, diced jalapeño, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix thoroughly.
  3. Incorporate the shredded cheddar cheese and crushed tortilla chips into the meat mixture.
  4. Pour the beaten egg into the mixture, mixing well.
  5. Use your hands to form the mixture into golf-ball-sized meatballs.
  6. Heat olive oil in a large ovenproof skillet over medium heat. Add the meatballs and sear them on all sides for about 5 minutes.
  7. Pour the can of Mexican-style tomatoes with green chilies over the seared meatballs.
Cooking
  1. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the internal temperature reaches 160°F (71°C).
  2. Remove from oven and serve hot, garnished with fresh lime wedges.

Notes

For serving, pair these meatballs with warm tortillas or your favorite dipping sauce. Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for future meals.