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Spicy Mexican Donkey Balls

Spicy Mexican Donkey Balls: Flavor-Packed Meatball Magic

Delight in these Spicy Mexican Donkey Balls, flavor-packed meatballs bursting with spices, cheese, and beef. A guaranteed hit for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Substitute with ground turkey or chicken for a leaner option.
  • 1 cup Chopped Onion
  • 1/4 cup Chopped Fresh Cilantro Parsley can serve as a milder substitute.
  • 1 piece Jalapeño Pepper Deseed for moderate heat; increase quantity for extra kick.
  • 3 cloves Garlic (minced) Can swap with garlic powder in smaller amounts (1/4 teaspoon per clove).
  • 1 teaspoon Ground Cumin No substitutions advised for authentic flavor.
  • 2 tablespoons Chili Powder Essential for those Spicy Mexican Donkey Balls!
  • 1 teaspoon Smoked Paprika Use regular paprika if you prefer no smokiness.
  • 1 teaspoon Salt Adjust to your personal taste.
  • 1 teaspoon Pepper Adjust to your personal taste.
  • 1 cup Shredded Cheddar Cheese Monterey Jack is a great substitute.
  • 1 cup Crushed Tortilla Chips Panko breadcrumbs can replace them if unavailable.
  • 1 large Beaten Egg Opt for a vegan egg replacement if desired.
  • 1 tablespoon Olive Oil Replace with any high-heat oil like canola or avocado oil.
For the Sauce
  • 1 can Mexican-Style Tomatoes with Green Chilies You can make a homemade version using diced tomatoes with added chilies.
  • 4 pieces Fresh Lime Wedges For garnish and additional zesty flavor.

Equipment

  • oven
  • skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine ground beef, chopped onion, cilantro, jalapeño, minced garlic, cumin, chili powder, smoked paprika, and a pinch of salt and pepper.
  3. Gently fold in the shredded cheddar cheese and crushed tortilla chips into the meat mixture.
  4. Add the beaten egg into the meat mixture, mixing thoroughly to bind.
  5. Form uniform golf-ball-sized meatballs and place on a plate.
  6. Heat olive oil in an ovenproof skillet over medium heat and sear the meatballs for about 5 minutes until browned.
  7. Pour the Mexican-style tomatoes with green chilies around the meatballs in the skillet.
  8. Transfer to the oven and bake for 15–20 minutes until cooked through, reaching an internal temperature of 160°F (71°C).
  9. Remove from the oven and serve hot, garnished with fresh lime wedges.

Nutrition

Serving: 2meatballsCalories: 350kcalCarbohydrates: 28gProtein: 22gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Avoid overmixing to prevent tough meatballs. Chill the mixture for an hour for firmer balls.

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