Description
Spicy Mexican Donkey Balls are flavorful beef meatballs infused with a blend of bold Mexican spices, fresh herbs, and a jalapeño kick. Coated in crunchy crushed tortilla chips and baked to perfection, these meatballs are served in a tangy tomato and green chili sauce, making for an irresistibly spicy and cheesy appetizer or main dish.
Ingredients
Scale
Meatballs
- 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
Sauce and Garnish
- 1 can (15 oz) Mexican-style tomatoes with green chilies
- Fresh lime wedges, for garnish
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, chopped onion, cilantro, deseeded and finely chopped jalapeño, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Add Cheese and Egg: Stir in shredded cheddar cheese and beaten egg into the meat mixture to help bind the ingredients together and add cheesy flavor.
- Form Meatballs: Using your hands, shape the mixture into evenly sized meatballs, approximately 1 to 1.5 inches in diameter.
- Coat Meatballs: Roll each meatball in the crushed tortilla chips to create a crunchy outer layer.
- Cook Meatballs: Heat olive oil in a large skillet over medium heat. Add the coated meatballs and brown them on all sides for about 6-8 minutes. They do not need to be fully cooked through at this stage.
- Simmer in Sauce: Pour the can of Mexican-style tomatoes with green chilies over the browned meatballs in the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the meatballs to cook through and absorb the spicy flavors.
- Garnish and Serve: Serve the spicy Mexican donkey balls hot, garnished with fresh lime wedges for squeezing over, adding a fresh citrus balance to the spicy dish.
Notes
- Deseeding the jalapeño reduces the heat; leave seeds in if you prefer spicier meatballs.
- For a crispier coating, bake the coated meatballs in a 375°F oven for 10-12 minutes before simmering.
- Leftovers can be stored in the refrigerator for up to 3 days and are great reheated on the stovetop.
- Serve with rice or warm tortillas for a complete Mexican-inspired meal.
