Spicy Mexican Donkey Balls
Juicy beef meatballs infused with fresh herbs, spices, and melted cheddar, baked in a zesty Mexican-style tomato sauce for a flavorful and spicy appetizer with a cheesy surprise.
Equipment
- 1 ovenproof skillet for searing and baking meatballs
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 to 375°F (190°C).
- In a large bowl, combine ground beef, chopped onion, cilantro, jalapeño, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
- Add shredded cheddar cheese and crushed tortilla chips, mixing thoroughly.
- Pour beaten egg into mixture and mix well to bind ingredients.
- Form mixture into golf-ball-sized meatballs using your hands.
- Heat olive oil in an ovenproof skillet over medium heat.
- Sear meatballs in skillet until browned on all sides, about 5 minutes.
- Pour Mexican-style tomatoes with green chilies over meatballs in skillet.
- Transfer skillet to oven and bake meatballs for 15-20 minutes until cooked through.
- Serve hot with fresh lime wedges for garnish.
Notes
- Serve with avocado salsa or guacamole for added freshness.
- Adjust jalapeño quantity to control spiciness.
- Smoked paprika adds depth and richness to flavor.
- Pairs well with rice or tortillas as a main dish.
- Store leftovers in an airtight container refrigerated up to 3 days.