Description
Spicy Mexican Donkey Balls are flavorful, juicy beef meatballs infused with bold Mexican spices, fresh cilantro, and jalapeño for a kick of heat. Seared to perfection and then baked in a savory tomato and green chili sauce, these meatballs are a perfect hearty appetizer or main dish, garnished with fresh lime wedges for a zesty finish.
Ingredients
Scale
Main Ingredients
- 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
- 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 prepare for baking the meatballs.
- Mix ingredients: In a large bowl, combine the ground beef, chopped onion, cilantro, jalapeño, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
- Add cheese and chips: Incorporate the shredded cheddar cheese and crushed tortilla chips into the mixture, mixing thoroughly to distribute evenly.
- Bind with egg: Pour the beaten egg into the mixture and mix well to bind all ingredients together.
- Form meatballs: Using your hands, shape the mixture into golf-ball-sized meatballs for even cooking.
- Sear meatballs: Heat olive oil in a large ovenproof skillet over medium heat, then add the meatballs, searing them on all sides until browned, about 5 minutes.
- Add tomato sauce: Pour the can of Mexican-style tomatoes with green chilies over the browned meatballs in the skillet.
- Bake: Transfer the skillet to the oven and bake for 15-20 minutes, or until the meatballs are cooked through and tender.
- Serve: Garnish with fresh lime wedges before serving for a zesty finishing touch.
Notes
- For extra heat, leave some seeds in the jalapeño or add additional chili powder.
- If you prefer milder meatballs, omit the jalapeño or reduce the amount used.
- Make sure to use an ovenproof skillet for seamless transfer from stovetop to oven.
- Serve with rice, tortillas, or a fresh salad to complete the meal.
- Leftover meatballs can be refrigerated for up to 3 days and reheated thoroughly before serving.
