Spicy Mexican Donkey Balls (Print View)
Beef meatballs with jalapeño, cheddar, tomatoes, and tortilla chips, baked for spicy Mexican zest.
# What You'll Need:
→ Meat Mixture
01 -
1 pound ground beef
02 -
1/2 cup chopped onion
03 -
1/4 cup chopped fresh cilantro
04 -
1 jalapeño pepper, deseeded and finely chopped
05 -
1 clove garlic, minced
06 -
1 teaspoon ground cumin
07 -
1 teaspoon chili powder
08 -
1/2 teaspoon smoked paprika
09 -
Salt and pepper, to taste
10 -
1 cup shredded cheddar cheese
11 -
1/2 cup crushed tortilla chips
12 -
1 egg, beaten
→ Cooking & Assembly
13 -
1 tablespoon olive oil
14 -
1 can (15 oz) Mexican-style tomatoes with green chilies
15 -
Fresh lime wedges, for garnish
# Directions:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a large mixing bowl, blend the ground beef, onion, cilantro, jalapeño, garlic, ground cumin, chili powder, smoked paprika, and season with salt and pepper until evenly mixed.
03 -
Add the shredded cheddar cheese and crushed tortilla chips to the seasoned meat mixture, mixing thoroughly.
04 -
Pour in the beaten egg and blend well to ensure the mixture is cohesive.
05 -
Form the mixture into golf ball-sized meatballs using your hands for uniformity.
06 -
Heat olive oil in a large ovenproof skillet over medium heat. Sear the meatballs on all sides, allowing them to brown for approximately 5 minutes.
07 -
Pour the canned Mexican-style tomatoes with green chilies over the seared meatballs. Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the meatballs are fully cooked.
08 -
Plate the meatballs hot, finishing with fresh lime wedges on the side for a bright, zesty accompaniment.
# Notes:
01 -
For enhanced flavor and moisture, avoid overmixing the meatball mixture.