Mexican Meatballs with Queso Blanco

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.

Course Appetizer Recipes

Cuisine American/Mexican

Diet Gluten Free

Prep Time 30

Cook Time 15

Total Time 45

Servings meatballs

Calories 35kcal

Author Lea Ann Brown

Ingredients

1 1/2 pounds lean ground beef 85-15 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

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