Spicy Mexican Donkey Balls might have a funny name, but these Mexican meatballs deliver serious flavor that will have everyone asking for seconds. I have been making these cheese-stuffed beauties for years, and they never fail to disappear from the platter.
There is something magical about the first time you bite into one of these golden-brown meatballs and hit that melting pocket of cheddar cheese. I remember making them for a Sunday family gathering at the farm – my grandkids were skeptical about the name, but after one bite, they were hooked. The combination of smoky paprika, fresh cilantro, and that surprise cheese center reminds me of the kind of hearty, flavorful cooking my grandmother taught me – simple ingredients coming together to create something special. The jalapeño adds just enough kick to keep things interesting without overwhelming younger taste buds. Time to get our hands floury!
What Makes This Spicy Mexican Donkey Balls Recipe So Special
Growing up in the Midwest, I learned that the best recipes are ones that bring people together around the table. These spicy Mexican meatballs do exactly that – they are fun, flavorful, and surprisingly easy to make. The tortilla chip coating gives them a unique twist that sets them apart from traditional meatballs. If you love creative meatball recipes, you might also enjoy my Mongolian Beef Meatballs for another flavor-packed option.
Here is why this recipe belongs in your rotation:
- Ready in just 55 minutes from start to finish, making them perfect for busy weeknights or last-minute gatherings
- Melting cheddar cheese core creates an irresistible surprise in every bite
- Uses pantry staples you likely already have – ground beef, spices, and everyday vegetables
- Kid-friendly with adjustable heat so you can make them as mild or spicy as your family prefers
- Versatile serving options work as appetizers, taco filling, or main dish with rice and beans
- Juicy, never dry thanks to the cheese and egg binding that keeps them perfectly moist
I have made these for everything from game day parties to casual Tuesday dinners, and they always get rave reviews.
Ingredient Spotlight
Ground beef forms the hearty base of these meatballs, and I always choose 80/20 for the perfect balance of flavor and moisture without excess grease.
Fresh cilantro adds that bright, herbaceous pop that makes Mexican cuisine so distinctive – I prefer it fresh rather than dried for maximum flavor impact.
Jalapeño pepper provides the signature kick, and deseeding it lets you control the heat level perfectly for your family’s preferences.
Ground cumin and chili powder create that warm, earthy foundation that defines Mexican-inspired dishes – these are the spices I reach for most often.
Smoked paprika brings a deeper, richer flavor dimension that regular paprika just cannot match, adding subtle complexity to every bite.
Shredded cheddar cheese melts into gooey pockets of deliciousness inside each meatball, creating that surprise factor everyone loves. For another take on cheese-stuffed meatballs, check out my Cheesy French Onion Meatballs.
Crushed tortilla chips add texture and help bind the mixture while lending an authentic Mexican touch – I crush them myself for better control over the size.
Mexican-style tomatoes with green chilies create a flavorful sauce that the meatballs bake in, keeping them moist and adding extra layers of taste.
How to Make Spicy Mexican Donkey Balls Step by Step
Step 1. Preheat your oven to 375°F (190°C) – I have learned that starting with a properly heated oven ensures even cooking and the juiciest results.
Step 2. In a large bowl, combine the ground beef, chopped onion, cilantro, jalapeño, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix with your hands just until ingredients are combined, about 30 seconds. Stop when you no longer see streaks of seasoning – overmixing makes meatballs tough and dense.
Step 3. Betty always gently folds in the shredded cheddar cheese and crushed tortilla chips at this stage, being careful not to overwork the mixture.
Step 4. Pour the beaten egg into the bowl and mix thoroughly – after years of making these, I know the egg is what helps everything hold together during cooking.
Step 5. Form the mixture into golf-ball-sized meatballs with your hands (aim for 1.5-inch diameter), keeping them uniform so they cook at the same time. You should get about 16-18 meatballs from this batch. If mixture feels too wet to hold shape, refrigerate for 15 minutes before forming.
Step 6. Heat the olive oil in your large ovenproof skillet over medium heat. The oil should shimmer and move easily when you tilt the pan, but do not let it smoke – this takes about 2 minutes.
Step 7. Add the meatballs to the skillet in a single layer without crowding, then sear for about 5 minutes, turning occasionally until each side develops a nice brown crust that locks in those savory juices.
Step 8. Pour the can of Mexican-style tomatoes with green chilies over and around the seared meatballs, making sure they are nestled into the sauce.
Step 9. Transfer the skillet to your preheated oven and bake for 15-20 minutes until the spicy Mexican donkey balls reach an internal temperature of 160°F (71°C), the sauce is bubbling beautifully, and the meatballs feel firm to the touch.
Step 10. Remove from oven and let rest for 5 minutes in the skillet – this allows juices to redistribute and cheese to set slightly. Serve hot with fresh lime wedges on the side – my family prefers when I squeeze that lime juice over the finished meatballs to brighten the entire dish.
Keeping This Recipe Fresh
I typically store leftover meatballs in an airtight container in the refrigerator where they will stay fresh for up to 3 days. Let them cool to room temperature first, and keep them in their sauce to maintain moisture. Betty has found that these actually taste even better the next day once the flavors have had time to meld together.
For longer storage, these meatballs freeze beautifully. Lay the cooled meatballs on a baking sheet in a single layer and freeze until firm (about 1 hour), then transfer them to a zip-top freezer bag where they will keep for up to 1 month. Through trial and error, I learned that freezing them individually first prevents them from sticking together.
When reheating, I prefer using the oven for the best texture. Preheat to 350°F (175°C), arrange the meatballs in a baking dish, cover loosely with foil, and heat for 10-12 minutes until warmed through. For quicker reheating, the microwave works too – place them on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 30-second intervals until hot.
Perfect Partners for Spicy Mexican Donkey Balls
- Mexican rice and black beans create a complete, satisfying meal with complementary flavors and textures that soak up the delicious tomato sauce. Try serving with my Mexican Ground Beef and Potato Skillet for a hearty feast.
- Fresh avocado salsa or guacamole adds cooling creaminess that balances the spicy kick perfectly – I always serve this on the side.
- Warm corn or flour tortillas turn these meatballs into an interactive build-your-own taco station with toppings like shredded lettuce, pickled onions, and queso fresco. For more Mexican-inspired options, check out my Ground Beef Enchiladas.
- Simple green salad with lime vinaigrette provides a fresh, crisp contrast to the rich, hearty meatballs and helps lighten the meal.
- Street corn or Southwest skillet dishes add color and nutrition while complementing the Mexican flavor profile beautifully. My Street Corn Chicken Rice Bowl makes an excellent pairing.
- Roasted vegetables like bell peppers, zucchini, or corn work wonderfully alongside these meatballs. The Southwest Ground Beef and Sweet Potato Skillet offers another great serving option.
FAQs
I recommend ground turkey or chicken for a lighter option, but add an extra tablespoon of olive oil to the mixture since these meats are leaner and can dry out more easily.
To increase the heat, add more jalapeños or a pinch of cayenne pepper to the mixture. For a milder version, omit the jalapeño entirely or substitute a sweet bell pepper instead.
Absolutely – I often prepare the meatball mixture the night before and refrigerate it in an airtight container for up to 24 hours, which actually helps the flavors develop even more.
Spicy Mexican Donkey Balls (Mexican Meatballs)
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- 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.
- Gently fold in the shredded cheddar cheese and crushed tortilla chips.
- Pour the beaten egg into the bowl and mix thoroughly to bind the mixture.
- Form the mixture into golf-ball-sized meatballs (about 16-18 total), keeping them uniform for even cooking.
- Heat olive oil in a large ovenproof skillet over medium heat until shimmering.
- Add meatballs to skillet in a single layer without crowding. Sear for about 5 minutes, turning occasionally, until each side is nicely browned.
- Pour the can of Mexican-style tomatoes with green chilies over and around the seared meatballs, making sure they’re nestled in the sauce.
- 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.
- Serve hot straight from the skillet, garnished with fresh lime wedges. Squeeze lime juice over finished meatballs before serving.
