Description
These Spicy Mexican Donkey Balls are flavorful beef meatballs infused with vibrant Mexican spices, fresh jalapeño, and cilantro, combined with cheddar cheese and crunchy tortilla chips. Searing the meatballs before baking them in a savory tomato and green chili sauce enhances their flavor and ensures a juicy, tender texture. Perfect for a unique appetizer or a hearty main dish with a kick.
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
For Cooking
- 1 tablespoon olive oil
- 1 can (15 oz) Mexican-style tomatoes with green chilies
- Fresh lime wedges, for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the meatballs after searing.
- Mix the meatball ingredients: In a large bowl, combine the ground beef, chopped onion, cilantro, jalapeño, garlic, cumin, chili powder, smoked paprika, salt, and pepper until evenly mixed.
- Add cheese and chips: Fold the shredded cheddar cheese and crushed tortilla chips into the meat mixture, mixing thoroughly to distribute them evenly.
- Bind the mixture: Pour the beaten egg into the bowl and mix well to help hold the meatballs together during cooking.
- Form meatballs: Using your hands, shape the mixture into golf-ball-sized meatballs for uniform cooking.
- Heat olive oil: Warm the olive oil in a large ovenproof skillet over medium heat for searing.
- Sear meatballs: Place the meatballs in the skillet and brown them on all sides, about 5 minutes, developing a flavorful crust.
- Add tomatoes with chilies: Pour the can of Mexican-style tomatoes with green chilies over the seared meatballs in the skillet, coating them well.
- Bake the meatballs: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and tender.
- Serve: Remove from oven, garnish with fresh lime wedges, and enjoy immediately.
Notes
- You can adjust the level of spiciness by adding more or fewer jalapeños or including the seeds.
- For a gluten-free option, ensure the crushed tortilla chips are certified gluten-free.
- The meatballs can also be cooked entirely on the stovetop by simmering in the tomato sauce; however, baking ensures even cooking.
- Leftovers can be stored refrigerated up to 3 days and reheated gently in the oven or microwave.
- Serve with rice, tortilla chips, or fresh salad to complement the flavors.
