Spicy Mexican Donkey Balls for a Flavor-Packed Fiesta
These spicy Mexican-inspired meatballs are loaded with ground beef, cheddar cheese, jalapeño, cilantro, and crunchy tortilla chips, then baked in a zesty tomato and green chile sauce. A bold, crowd-pleasing appetizer or main dish for any fiesta.
Equipment
- oven
- mixing bowl
- skillet
- baking sheet
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 medium jalapeño pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- 1 large egg, beaten
- 1 tbsp olive oil
- 1 15 oz can Mexican-style tomatoes with green chilies
- 2 fresh lime wedges
Instructions
- Preheat the oven to 375°F (190°C). Gather all ingredients and prepare your workspace.
- In a large mixing bowl, combine the ground beef, chopped onion, cilantro, jalapeño, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix gently for 2–3 minutes.
- Fold in the shredded cheddar cheese and crushed tortilla chips until evenly incorporated without overmixing.
- Add the beaten egg and mix until the ingredients are well combined and the mixture holds together.
- Scoop tablespoon-sized portions and roll into meatballs. Arrange them on a plate or baking sheet.
- Heat the olive oil in a skillet over medium heat. Sear the meatballs for about 5 minutes until browned on all sides.
- Pour the Mexican-style tomatoes with green chilies around the meatballs in the skillet.
- Transfer the skillet to the oven and bake for 15–20 minutes, or until the meatballs reach an internal temperature of 160°F (71°C).
- Let the meatballs rest for a few minutes before serving with fresh lime wedges.
Notes
Mix the meat gently to avoid tough meatballs and keep them tender. Form evenly sized meatballs for consistent cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.