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Spicy Mexican Donkey Balls (Mexican Meatballs)

Juicy beef meatballs with melting cheddar cheese centers, seasoned with chili powder, cumin, and smoky paprika, then baked in Mexican-style tomato sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend recommended
  • 1/2 cup onion chopped
  • 1/4 cup fresh cilantro chopped
  • 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
  • 15 oz Mexican-style tomatoes with green chilies 1 can
  • fresh lime wedges for garnish

Equipment

  • Large mixing bowl
  • Ovenproof skillet
  • meat thermometer
  • Mixing spoon or hands

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine ground beef, chopped onion, cilantro, jalapeño, garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix just until evenly distributed without overworking the meat.
  3. Gently fold in the shredded cheddar cheese and crushed tortilla chips.
  4. Pour the beaten egg into the bowl and mix thoroughly to bind the mixture.
  5. Form the mixture into golf-ball-sized meatballs (about 16-18 total), keeping them uniform for even cooking.
  6. Heat olive oil in a large ovenproof skillet over medium heat until shimmering.
  7. Add meatballs to skillet in a single layer without crowding. Sear for about 5 minutes, turning occasionally, until each side is nicely browned.
  8. Pour the can of Mexican-style tomatoes with green chilies over and around the seared meatballs, making sure they're nestled in the sauce.
  9. Transfer skillet to preheated oven and bake for 15-20 minutes, until meatballs reach an internal temperature of 160°F (71°C) and sauce is bubbling.
  10. Serve hot straight from the skillet, garnished with fresh lime wedges. Squeeze lime juice over finished meatballs before serving.

Notes

Don't overmix the meat mixture to keep meatballs tender. For spicier version, add more jalapeños or cayenne pepper. For milder version, omit jalapeño or use sweet pepper. Ground turkey or chicken can substitute for beef (add 1 tablespoon olive oil for moisture). Meatballs can be prepared ahead and refrigerated up to 24 hours before cooking.
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