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Spicy Mexican Donkey Balls

Spicy Mexican Donkey Balls: Cheesy Meatballs for Ultimate Comfort

Spicy Mexican Donkey Balls are cheesy meatballs bursting with flavor, perfect for weeknight dinners or gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Can use ground turkey or chicken for a leaner option.
  • 1 medium Chopped Onion Use yellow or white onion for optimal taste.
  • 1/4 cup Fresh Cilantro Parsley can be used as an alternative if cilantro is unavailable.
  • 1 medium Jalapeño Pepper For milder flavor, omit or replace with sweeter bell pepper.
  • 2 cloves Minced Garlic Fresh garlic is preferred for best taste.
  • 1 teaspoon Ground Cumin No substitutions recommended as this spice is essential to the flavor profile.
  • 1 tablespoon Chili Powder Adjust the amount or swap for paprika for milder flavor.
  • 1 teaspoon Smoked Paprika Regular paprika can be used, but the smoky flavor will be lost.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1 cup Shredded Cheddar Cheese Sharp cheddar works well for added flavor.
  • 1/2 cup Crushed Tortilla Chips Breadcrumbs can be used as a finer alternative.
  • 1 large Beaten Egg No substitutions necessary.
For Cooking
  • 2 tablespoons Olive Oil Any cooking oil will work.
For the Sauce
  • 1 can Canned Mexican-Style Tomatoes with Green Chilies Any canned tomatoes can be used, but the flavor profile will change.
For Serving
  • 2 medium Fresh Lime Wedges No substitutions necessary.

Equipment

  • oven
  • large mixing bowl
  • ovenproof skillet
  • Meat Thermometer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the ground beef, chopped onion, fresh cilantro, diced jalapeño, minced garlic, ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper.
  3. Carefully fold in the shredded cheddar cheese along with the crushed tortilla chips into the meat mixture.
  4. Add the beaten egg to the bowl and stir until fully integrated.
  5. Shape the mixture into uniform meatballs and place them on a lined baking sheet.
  6. Heat olive oil in an ovenproof skillet over medium heat and sear the meatballs until browned on all sides.
  7. Pour the canned Mexican-style tomatoes with green chilies around the meatballs in the skillet.
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes.
  9. Once baked, remove from oven and rest for a few minutes. Serve with fresh lime wedges.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 15gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Avoid overmixing to keep meatballs tender. Ensure oil is hot before adding meatballs for a browned exterior. Use fresh ingredients for better flavor. Shape uniform meatballs for even cooking. Use a meat thermometer to check for doneness at 160°F (71°C). Adjust spice levels according to preference.

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