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    Home > Appetizers and Beverages > Mexican Meatballs with Queso Blanco

    Mexican Meatballs with Queso Blanco

    Published: Sep 21, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Mexican Meatballs with Queso Blanco and Guacamole.

    Mexican meatballs served with creamy spicy Queso Blanco and guacamole. Perfect for your next party. Make a double batch because these won’t last long. And don’t forget the Margaritas.

    Mexican meatballs on a sheet pan with a bowl of guacamole and queso blanco.

    Meatballs are simply the best party food. Easy to eat and easy on the palate. They’re just plain fun.

    And why not let one of your favorite dip recipes become a part of a bigger picture?

    I decided to make some spicy seasoned Mexican Meatballs and serve them along side Queso Blanco Dip for dipping. Spicy flavored meatballs in cheesy bliss? Yes, please…and yum!

    Meatballs are relatively easy to make. Once those ingredients are combined, rolling out the meatballs are quick and easy … and call me weird, and somewhat theraputic.

    Juicy on the inside and just right crispy on the outside … this recipe for Mexican Meatballs will become one of your favorite meatball recipes.

    Let’s take a look.

    Table of contents

    • Ingredients You’ll Need
      • Recipe Substitutions
    • Step by Step Instructions, It’s Easy
    • Mexican Meatballs, FAQ’s
    • Tips For Success
    • Serving
      • More Meatball Recipes

    Ingredients You’ll Need

    Ingredients to make Mexican Meatballs.
    • Lean Ground Beef: A ground beef mixture of 92% lean and 8% fat works well here.
    • Roasted Chile Peppers: Use either fresh roasted Hatch chile peppers, or canned chopped chile peppers.
    • Oatmeal: Old Fashioned rolled oats.
    • Onion: Sweet or yellow onion, chopped
    • Half and Half
    • Egg
    • Mustard: To add another layer of flavor. Use Dijon or Regular Yellow Mustard.
    • Mexican Spices: Chili Powder, ground cumin, coriander, paprika, garlic powder

    Recipe Substitutions

    • Ground Beef: You can use a fattier blend of ground beef. Fat adds flavor, but the meatballs will be a bit greasier.
    • Oatmeal: You can use Old Fashioned Oats or Quick Oats.
    • Onion: Using a red onion will bring a stronger and spicier flavor.
    • Half and Half: Milk will also work fine here.

    Step by Step Instructions, It’s Easy

    Mixing ingredients together to make Mexican meatballs.
    Step 1
    • Step 1: Line a baking sheet with parchment paper or spray with Pam. Combine the ground meat and all ingredients in a large bowl. Using clean hands, mix until well combined. Let the mixture sit for about 10 – 15 minutes. This will give the oatmeal a chance to soften and become a part of the binding.

    Pro-Tip: Hands are always the best tool for mixing meatballs. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meatballs to be dry and too dense in texture.

    Uncooked mexican meatballs on a sheet pan with parchment paper.
    Step 2
    • Step 2: Using your hands form the mixture into small meatballs. To serve a crowd, I like to make them about 1 1/2 inches in diameter which will make about 45 meatballs. Place them on a parchment lined sheet pan, or a sheet pan sprayed with cooking spray such as PAM.
    Cooked Mexican Meatballs on a sheet pan.
    Step 3
    • Step 3: Bake meatballs in a 375 degree oven for 15 – 20 minutes. If you’d like to make sure meatballs are fully cooked, use an digital meat thermometer to test the center of a meatball. Temperature should be 160 degrees.

    Mexican Meatballs, FAQ’s

    Can Mexican Meatballs Be Made Ahead?

    You can roll the meatballs and then store in the refrigerator (covered with plastic wrap) for up to two days. Let sit at room temperature for 15 minutes before baking.

    Can I Cook These Meatballs Ahead of Time?

    Cook meatballs up to a day in advance and store in the refrigerator in an air-tight container. To reheat, use the low setting in a crockpot. Heat for about an hour or until nice and warm. Use the warm setting to keep warm for serving.

    Can You Freeze Meatballs?

    Yes. Just place any leftover cooked meatballs on a sheet pan. Place the pan of meatballs in the freezer for about 2 hours. Then place the meatballs in a zip-lock freezer bag for storage. Freezing them separately in advance will keep the meatballs from sticking together. Let meatballs thaw in the refrigerator overnight before reheating.

    Can I Substitute Ground Turkey for Ground Beef?

    Yes. You can make these Mexican Meatballs with Ground Turkey without any adjustment to the recipe. Use a fattier blend of ground turkey. However, you’ll be losing that beefy flavor. You can also make pork meatballs using ground pork.

    Can I Fry These Meatballs In A Skillet?

    Yes. However, baking is a much easier process. Frying will give you a crispier outer texture. Spray a large fry pan with non-stick cooking spray. Fry the meatballs over medium high heat, turning them often until cooked through. Work in batches using this process.

    Is This Mexican Meatballs Recipe Gluten Free?

    Yes, by using rolled oats rather than bread crumbs, these meatballs are naturally gluten free.

    Tips For Success

    • Practice you knife skills and chop the onion as small as you can. Large heavy chunks of onion will cause the meatballs to separate. Also large chunks of onion may not cook through during the baking process. If you’d like, grate the onion using the large holes on a box grater.
    • Don’t over-mix the meat mixture. Over mixing will cause the meatballs to come out tough.
    • If you want, very lightly moisten hands with cool water during the process of making these Mexican meatballs. This will keep your hands from getting too sticky.
    • You can make larger meatballs. Just adjust the cooking time a few minutes longer to compensate.
    • Eggs are important. Don’t skip adding an egg to the meatball mixture. Eggs are the key ingredient for binding the ingredients together.
    • Make the meatballs uniform in size. The meatballs will cook evenly. Some people suggest to use a kitchen scale or cookie scoop. I say no! Don’t go to the trouble. Just eyeball them to keep them even.

    Serving

    • Serve the meatballs on a platter with a side of Queso Blanco, Guacamole or Salsa for dipping. Provide toothpicks or party picks for spearing.
    • Or serve the meatballs on a platter always speared and drizzled with hot Queso Blanco sauce.
    • Want to make this recipe a main course? Serve meatballs over rice drizzled with a chipotle adobo tomato sauce.
    Mexican Meatballs with Queso Blanco

    To find the recipe for Queso Blanco, head over to my post for Mexican Queso Blanco Dip.

    More Meatball Recipes

    • Honey Sriracha Meatballs with Cranberry Sauce
    • Meatballs In BBQ Sauce, Pot Luck Perfect
    • Buffalo Chicken Meatballs Appetizer Recipe
    • Spicy Lamb Meatballs

    And if you’re looking for unique Southwestern appetizer recipes, you won’t want to miss this one for Simple Air Fryer Nachos and this for Mexican Street Corn Dip.

    And if you’re fond of Mexican Meatballs, don’t miss my recipe for Chorizo Mexican Albondigas Soup. For more Mexican recipes, visit my Mexican Category.

    Mexican meatballs on a sheet pan with a bowl of guacamole and queso blanco.

    Mexican Meatballs with Queso Blanco

    Easy Mexican meatballs drizzled in creamy spicy smooth cheese sauce. Perfect for your next party.  Make a double batch because these won't last long.
    5 from 18 votes
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: American/Mexican
    Diet: Gluten Free
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 46 meatballs
    Calories: 35kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 1/2 pounds lean ground beef 92/8 blend works well here.
    • 1/2 Cup half and half or milk
    • 1 Cup old fashioned oats or quick cooking oats, or panko bread crumbs
    • 1 egg lightly beaten
    • 1/2 sweet onion about 1 cup, fine chopped or grated.
    • 2 Tablespoons chili powder
    • 1 Tablespoon cumin
    • 1 teaspoon coriander
    • 1 Tablespoon paprika
    • 1 teaspoon garlic powder
    • 1 Tablespoon mustard Dijon or regular yellow mustard
    • 1 1/2 teaspoons Kosher salt
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375 degrees.
    • Line a baking sheet with parchment paper or spray with Pam. Combine all ingredients in a bowl. Using clean hands, mix until well combined. Let the mixture sit for about 10 – 15 minutes.
    • Form the meat into small meatballs, about 1 1/2 inches in diameter.. I usually get about 45 meatballs. Arrange meatballs on a baking sheet and bake 15 or 20 minutes.
    • To serve, place meatballs on a serving platter with bowls of queso blanco and guacamole. Or drizzle the meatballs with the Queso Blanco and serve already speared and ready to eat.

    Notes

    Link to Queso Blanco Dip Recipe.
    Can Mexican Meatballs Be Made Ahead? You can roll the meatballs and then store in the refrigerator (covered with plastic wrap) for up to two days. Let sit at room temperature for 15 minutes before baking. To cook in advance: Cook meatballs up to a day in advance and store in the refrigerator in an air-tight container. To reheat, use the low setting in a crockpot. Heat for about an hour or until nice and warm. Use the warm setting to keep warm for serving. 
    Tips For Success: 
    • Practice you knife skills and chop the onion as small as you can. Large heavy chunks of onion will cause the meatballs to separate. Also large chunks of onion won’t cook through during the baking process. If you’d like, grate the onion using the large holes on a box grater.
    • Don’t over mix the meat mixture. Over mixing will cause the meatballs to come out tough.
    • If you want, very lightly moisten hands with cool water during the process of making the meatballs. This will keep your hands from getting too sticky.
    • You can make larger meatballs. Just adjust the cooking time a few minutes longer to compensate.
    • Eggs are important. Don’t skip adding an egg to the meatball mixture. Eggs are the key ingredient for binding the ingredients together.

    Nutrition

    Serving: 1meatball | Calories: 35kcal | Carbohydrates: 2g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 99mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mexican Meatballs … It’s What For An Appetizer

    More Appetizer and Cocktail Recipes

    • How To Make The Best Micheladas
    • Bacon Jalapeno Cheese Ball Recipe
    • Quick Easy Jalapeno Artichoke Dip
    • Refreshing Halibut Ceviche Veracruz

    Reader Interactions

    Comments

    1. John / Kitchen Riffs says

      September 28, 2022 at 8:48 am

      These are seriously good. 🙂

      BTW, just want to say we’ve just posted our last blog post. I’ve thoroughly enjoyed your blog, and I’ll still be visiting. But we’ve got a lot of activities lined up that will be occupying my time, so my visits will be much more sporadic in the future. Best wishes to you.

      Reply
    2. mjskitchen says

      September 22, 2022 at 8:13 pm

      Oh yum! I would make a meal out of these beauties. Between the meatballs and the dip, lots and lots of flavor.

      Reply
    3. Larry says

      September 22, 2022 at 7:42 am

      They look very good with those Mexican flavors.

      Reply
    4. Carol at Wild Goose Tea says

      March 12, 2014 at 8:19 pm

      Probably shouldn’t mention that I am live in Washington—SeaHawks Land. Who doesn’t love a meatball. I think I make a great meatball. But your meatballs are greater than my meatballs for sure. I never thought of putting a Mexican spin on a meatball. Recently I have two versions of an Asian meatball both of which gave new meaning to the word savory.

      Reply
      • Lea Ann Brown says

        March 15, 2014 at 11:30 am

        No, don’t mention Seahawk land please! 🙂 We’re still not over it. Thanks so much for stopping by and taking the time to comment. Heading over to your site right now.

        Reply
    5. Vickie says

      February 22, 2014 at 1:30 pm

      Cancel the missing friend report. Catching up on your blog has been on my list for far too long – but I wanted to have some time to savor the pictures and recipes. This looks sinfully decadent – love the idea of Mexican meatballs! We had queso fundido (Pioneer Woman’s recipe ish) and it was a hit. Would have been twice as nice with some of your meatballs. 🙂

      Reply
      • Lea Ann Brown says

        February 22, 2014 at 1:52 pm

        Missing friend report cancelled! 🙂 Queso Fundido has been on my list for a long time. I’ve been eyeing a Rick Bayless recipe, I’ll have to Google Pioneer Woman’s version.

        Reply
    6. Griffin says

      February 10, 2014 at 5:43 am

      Oh my!! I could hurt myself eating those. They look amazing. Printed out to try real soon. Thanks for sharing.

      Reply
      • Lea Ann says

        February 11, 2014 at 6:28 am

        I was really pleased with the flavor of my meatballs. And with queso blonco we couldn’t stop eating these. Thanks Griffin.

        Reply
    7. Happier Than A Pig in Mud says

      February 08, 2014 at 3:25 pm

      The meatballs truly look amazing! I love that each of you has a different style shirt on in the pic-how fun! I’m bummed about the outcome of the game too, on to next season:@)

      Reply
      • Lea Ann says

        February 09, 2014 at 10:39 am

        Thanks so much! And for stopping by and the comment. I can’t ever think about next season yet… geez such a bummer of a game. 🙂

        Reply
    8. Lea Ann says

      February 07, 2014 at 6:15 am

      Sad it was Ansh. What a mess. But the sun came up on Monday and it’s back to routine. 🙂

      Reply
    9. Chilebrown says

      February 06, 2014 at 4:31 pm

      I have no comment absolutely at all: except, those meatballs look fantastic.

      Reply
      • Lea Ann says

        February 07, 2014 at 6:09 am

        I really like your comment ChiliB.

        Reply
    10. John@Kitchen Riffs says

      February 05, 2014 at 9:06 pm

      Love those meatballs! So wonderful. Sorry about the Broncos, but there’s always next year!

      Reply
      • Lea Ann says

        February 07, 2014 at 6:16 am

        Darn those Broncos! Thanks John. 🙂

        Reply
    11. Nicole @ Daily Dish Recipes says

      February 04, 2014 at 8:29 pm

      Yes please. I’ll take a whole plate! AH-MAY-ZING! These look so darn good!!

      Reply
      • Lea Ann says

        February 07, 2014 at 6:15 am

        Thank you Nicole! And thanks for stopping by.

        Reply
    12. Karen (Back Road Journal) says

      February 04, 2014 at 1:39 pm

      Your meatballs with queso blanco sound like a real winner. Your Broncos put our Patriots out of the running and we thought for sure they were going to win the Superbowl. There is always next year for everyone.

      Reply
      • Lea Ann says

        February 07, 2014 at 6:14 am

        It was a sad day in Denver Karen. I thought we were going to win too and instead it was…. well, what it was.

        Reply
    13. Rocky Mountain Woman says

      February 04, 2014 at 12:55 pm

      much sadness here about the SB – but there’s always next year!

      These look like a nice comforting way to console myself…

      Reply
      • Lea Ann says

        February 07, 2014 at 6:13 am

        It was much sadness. I’m still stunned and eating meatballs. 🙂

        Reply
    14. Jane's Adventures in Dinner says

      February 04, 2014 at 10:47 am

      Yum! Gorgeous meatballs but that sauce is divine!

      Reply
      • Lea Ann says

        February 07, 2014 at 6:13 am

        Thanks so much Jane. And I have to head over to your blog to check out that Bacon Maple Cocktail.

        Reply
    15. Tammi @ Momma's Meals says

      February 04, 2014 at 10:11 am

      Welcome to #SundaySupper! I love checking out new blogs!! I LOVE your meatballs, I have grown to love making any and all meatballs I can’t wait to give yours a shot!

      Reply
      • Lea Ann says

        February 07, 2014 at 6:12 am

        Thanks for the welcome Tammi. Let me know how you like them. I think I got the seasonings pretty spot on.

        Reply
    16. cheri says

      February 04, 2014 at 9:17 am

      This recipe looks delicious, love the queso blanco sauce!

      Reply
      • Lea Ann says

        February 07, 2014 at 6:11 am

        Thanks so much Cheri. And thanks for taking the time to comment. Always love new visitors.

        Reply
    17. Shaina says

      February 04, 2014 at 9:10 am

      Seriously I could eat an entire bowl full of queso blanco. That stuff is so freaking delicious!

      Reply
      • Lea Ann says

        February 07, 2014 at 6:11 am

        Love it. I think I could too. Thanks for stopping by and the comment.

        Reply
    18. Barbara says

      February 04, 2014 at 6:03 am

      Absolutely delicious looking meatballs, Lea Ann! So disappointed re the game…imagine Denver is bummed out, but thought the sportsmanship on everyone’s part was wonderful to behold.

      Reply
      • Lea Ann says

        February 04, 2014 at 6:31 am

        I agree Barbara. Always good to hear from you.

        Reply
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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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