Spicy Mexican Donkey Balls
Spicy Mexican Donkey Balls are playful, bold meatballs that bring bright Mexican flavors to a simple weeknight dinner. I first made these for a casual game-night crowd and they disappeared so fast everyone asked for the recipe. They’re spicy, cheesy, and saucy — think jalapeño, cilantro, and cheddar wrapped into a juicy beef meatball finished in a simmering can of Mexican-style tomatoes with green chiles. Serve them with a squeeze of lime and some toasted tortillas for a relaxed, festive meal. For a classic street-food pairing, try them alongside Mexican-style corn on the cob to round out the plate.
Why you’ll love this dish
These meatballs deliver big flavor with minimal fuss. They’re budget-friendly (ground beef stretches a long way), kid-friendly if you tone down the jalapeño, and sturdy enough to serve at parties or pile into tacos. They also reheat well—perfect for meal prep or packing in lunches.
“Sizzling, cheesy, and slightly smoky—these meatballs were the hit of our taco night.” — a quick guest review
If you like the convenience of one-pan comfort food, this is a compact, flavorful option that cooks mostly in the oven after a quick sear. And if you want other seasonal meatball ideas to compare textures and sauces, see this festive Christmas cranberry meatballs recipe for inspiration.
How this recipe comes together
You’ll mix the beef with aromatics, spices, cheese, and crunchy tortilla chips (for texture). A beaten egg binds everything, then you shape the mixture into golf-ball-sized meatballs. Sear briefly in an ovenproof skillet to develop a brown crust, ladle canned Mexican-style tomatoes with green chiles over them, and finish in a hot oven until cooked through. The sear adds flavor, the oven gently finishes the interior, and the tomato-chile sauce keeps the meatballs saucy and bright.
What you’ll need
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, deseeded and finely chopped (leave seeds for more heat)
- 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 (adds crunch and helps absorb juices)
- 1 egg, beaten
- 1 tablespoon olive oil (for searing)
- 1 can (15 oz) Mexican-style tomatoes with green chilies
- Fresh lime wedges, for garnish
Substitutions and notes: swap ground beef for ground turkey or pork if you prefer a different flavor and texture. For a gluten-free version, confirm the crushed tortilla chips are gluten-free or replace with crushed corn tortillas. If you want a sweet finish or small dessert after these spicy meatballs, try serving something like chocolate date energy balls for a chewy, sweet contrast.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine ground beef, chopped onion, cilantro, jalapeño, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix gently until evenly combined.
- Add shredded cheddar and crushed tortilla chips to the bowl and fold them into the meat mixture.
- Pour in the beaten egg and mix until the mixture holds together. The egg acts as the binder.
- Shape the mixture into golf-ball-sized meatballs using your hands. Aim for uniform size so they cook evenly.
- Heat the olive oil in a large ovenproof skillet over medium heat. When hot, add the meatballs and sear them, turning occasionally, until browned on all sides (about 5 minutes). Don’t overcrowd the pan.
- Pour the can of Mexican-style tomatoes with green chilies over the seared meatballs, spooning some sauce over the tops.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until meatballs reach 160°F (71°C) internal temperature and are cooked through.
- Remove from oven, let rest for 3 minutes, then serve hot with lime wedges for squeezing over the top.
Best ways to enjoy it
These meatballs are great straight from the skillet, but here are a few serving ideas: pile them onto warm corn or flour tortillas for tacos, spoon them over rice or cilantro-lime quinoa, or serve with a stack of tortilla chips and fresh salsa for scooping. For a balanced plate, add a simple side salad or grilled veggies. If you want a snacky dessert to follow, pair with something light like banana bread energy balls for an easy, hand-held after-dinner treat.
Storage and reheating tips
- Refrigerate: Store cooled meatballs in an airtight container for up to 3–4 days. Keep sauce and meat together to prevent drying.
- Freeze: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over low heat with a splash of water or broth, or reheat covered in a 350°F (175°C) oven until heated through (about 15–20 minutes). Microwave reheating is fine for single portions—cover and heat in 30–45 second bursts.
- Safety: Use a thermometer to confirm leftover reheated meat reaches 165°F (74°C). Always cool and refrigerate within two hours of cooking.
Helpful cooking tips
- Don’t overmix: Stir ingredients just until combined to keep the meatballs tender. Overworking ground beef makes meatballs dense.
- Size matters: Keep meatballs uniform for even cooking—golf-ball size is ideal for the bake time listed.
- Searing is flavor: Browning forms a flavorful crust through the Maillard reaction; don’t skip it.
- Control the heat: Adjust jalapeño seeds or substitute poblanos for milder heat.
- Cheese and crunch: The cheddar melts into pockets, while crushed tortilla chips add a pleasant texture—try crushed tortilla strips or panko if you prefer. For ideas on using different binders and mix-ins like in other small-bite recipes, check out this comforting cinnamon roll energy balls recipe to see how different ingredients change texture.
Creative twists
- Spicy-sweet: Stir 2 tablespoons of chipotle in adobo into the tomato sauce for smoky heat.
- Green version: Swap the canned tomatoes for a tomatillo salsa verde and add a squeeze of orange for brightness.
- Cheese variations: Use pepper jack for extra kick or Oaxaca for melty stretch.
- Vegetarian: Use firm mashed beans or a textured vegetable protein blend plus an extra binder (flax egg or store-bought binder) to make vegetarian “donkey balls.”
- Party skewers: Make smaller meatballs and thread onto skewers with charred peppers and onions for handheld appetizers.
FAQ
Q: How long does this take from start to finish?
A: Active prep is about 20–30 minutes (mixing and shaping). Searing takes 5 minutes, and oven time is 15–20 minutes — plan for roughly 45 minutes total.
Q: Can I make the meatballs ahead and bake later?
A: Yes. Form the meatballs and store them covered in the fridge for up to 24 hours before searing and baking. For longer storage, freeze as noted above.
Q: What temperature should the meatballs reach to be safe?
A: Ground beef should reach an internal temperature of 160°F (71°C). Use an instant-read thermometer in the center of a meatball to check.
Q: Can I reduce the sodium or spice level?
A: Use low-sodium canned tomatoes and leave jalapeño seeds out or halve the jalapeño. Taste and adjust seasoning before forming meatballs.
Q: Are these freezer-friendly once cooked?
A: Yes. Freeze cooled, fully cooked meatballs in sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Spicy Mexican Donkey Balls
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine ground beef, chopped onion, cilantro, jalapeño, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix gently until evenly combined.
- Add shredded cheddar and crushed tortilla chips to the bowl and fold them into the meat mixture.
- Pour in the beaten egg and mix until the mixture holds together.
- Shape the mixture into golf-ball-sized meatballs using your hands.
- Heat the olive oil in a large ovenproof skillet over medium heat. Add the meatballs and sear them, turning occasionally, until browned on all sides (about 5 minutes).
- Pour the can of Mexican-style tomatoes with green chilies over the seared meatballs.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until meatballs reach 160°F (71°C) internal temperature.
- Remove from oven, let rest for 3 minutes, then serve hot with lime wedges for squeezing over the top.
