Description
These Spicy Mexican Donkey Balls are flavorful, juicy meatballs packed with bold Mexican spices, melted cheddar cheese, and crunchy tortilla chips for texture. They’re seared to a golden brown on the stovetop and finished in the oven with a spicy tomato and green chili sauce. Perfect as a hearty appetizer or a main dish served with lime wedges for a zesty finish.
Ingredients
Scale
Meatball Mixture
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, deseeded and finely chopped
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup crushed tortilla chips
- 1 egg, beaten
Cooking
- 1 tablespoon olive oil
- 1 can (15 oz) Mexican-style tomatoes with green chilies
- Fresh lime wedges, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the meatballs after searing.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, chopped onion, cilantro, jalapeño, garlic, ground cumin, chili powder, smoked paprika, salt, and pepper, mixing thoroughly to evenly distribute the spices.
- Add Cheese and Chips: Incorporate the shredded cheddar cheese and crushed tortilla chips into the meat mixture, ensuring an even blend for added flavor and texture.
- Bind Mixture: Pour the beaten egg into the mixture and mix well to help the meatballs hold together during cooking.
- Form Meatballs: Using your hands, shape the mixture into golf-ball-sized meatballs that are uniform in size for even cooking.
- Sear Meatballs: Heat the olive oil in a large ovenproof skillet over medium heat. Add the meatballs and sear them, turning occasionally, until browned on all sides, about 5 minutes.
- Add Sauce: Pour the can of Mexican-style tomatoes with green chilies evenly over the browned meatballs in the skillet.
- Bake Meatballs: Transfer the skillet to the preheated oven and bake the meatballs for 15-20 minutes, or until they are cooked through and reach a safe internal temperature.
- Serve: Remove the skillet from the oven and serve the meatballs hot, garnished with fresh lime wedges for a bright, zesty kick.
Notes
- The crushed tortilla chips add texture and slight crunch; you can substitute with panko breadcrumbs if preferred.
- If you like extra heat, keep the jalapeño seeds or add a pinch of cayenne pepper to the mix.
- Make sure to use an ovenproof skillet to avoid transferring meatballs to another dish for baking.
- Cooking times may vary slightly depending on the size of your meatballs; ensure they are fully cooked before serving.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently.
