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.
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
- Lean Ground Beef: A ground beef mixture of 85-15% fat works well here. A little fat makes for a juicy meatball.
- 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
- 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.
- Step 2: Using your hands form the mixture into small meatballs. To serve a crowd, I like to make them about 1 ½ 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.
- 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.
Questions You Might Have
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.
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.
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.
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.
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.
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.
To find the recipe for Queso Blanco, head over to my post for Mexican Queso Blanco Dip.
More Meatball Recipes
Don’t miss my absolute favorite meatballs recipe for gingery Ground Pork Meatballs with basil and lime. Wonderful recipe.
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.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Mexican Meatballs with Queso Blanco
Ingredients
- 1 ½ pounds lean ground beef 85-15 blend works well here.
- ½ Cup half and half or milk
- 1 Cup old fashioned oats or quick cooking oats, or panko bread crumbs
- 1 egg lightly beaten
- ½ 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 ½ teaspoons Kosher salt
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 ½ 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
- 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
Mexican Meatballs … It’s What For An Appetizer
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Queso blanco is sort of like bacon to me… it makes everything taste better!!
P.s.. sorry about those Broncos, I was really hoping to see Payton take home a ring a this year!!
Thanks Jenn. I’m with you about that queso/bacon comparison. 🙂
Well, that was a sad day yesterday. What a horrible game. Oh well, there’s next year, just hope we still have our players.
These meatballs at least can take away the pain. They look amazing and I love the cheesy first shot 🙂 Yummy!
It was a mess wasn’t it? I agree about bext year. It will be interesting to see what happens with our players over the next few months.
great appetizer idea! love the queso blanco! will have to try it out!
Thanks Sarah and Arkadi. Always appreciate the visit and the comment.
I am loving the meatbalss with the queso blanco. This would make a great appetizer.
I know you are feeling bummed today over the game but, it was still an exciting time with lots of fun, and great food.
Thanks Velva. I’m not feeling so much bummed as stunned. I agree about all that great food.
What a great idea to bring the dip into the appetizer! These look fantastic!
Thanks so much Sarah! And for stopping in. Always love new visitors.
I’m sorry the Broncos lost – I was cheering for them too. But these meatballs will soften the blow. Great idea to add Mexican flavors!
It was pretty awful. But the sun came up this morning and life goes on. 🙂 Thanks so much for stopping in. Love my new visitors.
What a perfect game day nibble. I love meatballs and queso blanco, but never thought to put them together. Awesome!!
Thanks so much Bobbi!
So sorry about the broncos…. but I take consolation in this great take on mexican tradition — way to go!
Thanks Cathy. We just sat in horror and couldn’t believe our eyes. Thanks so much for stopping in.
Great minds think alike – I made queso fundido for the game. They were good, but I’ve got to say I think your version with the meatballs looks slicker and tastier. I think it’d be great for a crowd. Thanks for sharing!
Dave, Queso Fundido has been on my list of things to make for a long time. I’ve bookmarked a Rick Bayless recipe. I hope you blog about your recipe.
Wow, these sound like the perfect appetizer food for a party! You can never go wrong with a cheese dip, too. I’m going to send this to my sister because she loves anything with queso blanco! Thanks for sharing. 🙂
Thanks Claire. And thanks for stopping in. Always good to hear from you.
My mouth is watering with your photos and this recipe. Thanks for sharing and I’m sorry your team lost 🙁
Thanks Renee, could it have been any more horrific??? And thanks so much for the visit and comment.
My husband is a huge Broncos fan, well, I should say Peyton Manning fan. . so he was completely bummed last night. I’m so sorry!! I think the entire world is surprised by the game last night. . on the bright side: you can make more of these delicious meatballs!!! gorgeous!
I’m shocked at the outcome of the game. I’ve not seen us play that badly ever. Anyway, great season with lots of good times. And yes, Peyton Manning is a hero for football.
So sorry about the Broncos….But, your Mexican Meatballs must have scored huge points with family and friends =)
Thanks Ninja Baker. It’s most certainly a disappointing time. I’m sure as bad as I feel, I can’t imagine how they feel.
Meatballs and cheese…say no more!
I’m with you on that one.
What a creative twist on a classic, love this recipe!
Happy Blogging!
Happy Valley Chow
Thanks Eric. I’m anxious to hear how your move went.
I’ll know I have landed when I can take a photo like that first one!
Wow, thanks so much Marueen.
I could eat a whole plate of these right now! Im totally depressed!
Most certainly a sad day for us Bronco fans. Who were those guys on the field? :/
Wow… I can imagine these over polenta too for dinner 🙂
I’m really liking that idea Sarah. Thanks for stopping by.
I’m sure my daughter is going to love this.
We really liked this recipe. Let me know what you think. And thanks so much for stopping by.
Meatballs and queso in one bite? You have won my heart with this.
Thanks so much for stopping by and the comment Lori