Description
Spicy Mexican Donkey Balls are juicy, cheddar-stuffed beef meatballs baked in a zesty tomato-chili sauce. Bold, cheesy, and perfect for parties or easy weeknight dinners.
Ingredients
-
1 lb ground beef
-
½ cup finely chopped onion
-
¼ cup fresh cilantro, chopped
-
1 jalapeño, finely diced (seeds removed for mild heat)
-
2 cloves garlic, minced
-
1 tsp ground cumin
-
1 tsp chili powder
-
½ tsp smoked paprika
-
¾ tsp salt
-
½ tsp black pepper
-
1 cup shredded cheddar cheese
-
½ cup crushed tortilla chips
-
1 large egg, beaten
-
1 tbsp olive oil
-
1 (10 oz) can Mexican-style tomatoes with green chilies
-
Lime wedges, for serving
Instructions
-
Preheat oven to 375°F (190°C).
-
In a large bowl, combine ground beef, onion, cilantro, jalapeño, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix gently.
-
Fold in cheddar cheese and crushed tortilla chips.
-
Add beaten egg and mix until just combined.
-
Shape mixture into golf-ball-sized meatballs.
-
Heat olive oil in a large oven-safe skillet over medium heat.
-
Brown meatballs on all sides, about 5 minutes total.
-
Pour tomatoes with green chilies over the meatballs.
-
Transfer skillet to oven and bake 15–20 minutes, until meatballs reach 160°F internally.
-
Serve hot with lime wedges.
Notes
Use pepper jack cheese for extra heat.
These freeze well after cooking for up to 2 months.
Great as an appetizer, taco filling, or over rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Dinner
- Method: Skillet + Oven
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 3 meatballs
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 135 mg