Mexican Meatballs With Queso Blanco Recipe

Get ready to dive into a flavor fiesta, because these Mexican meatballs with queso blanco sauce are about to become your new obsession! Trust me, once you try these savory bites smothered in cheesy perfection, Tuesday night tacos are going to have some serious competition.

Uncover bold flavors with my Mexican Meatballs with Queso Blanco recipe. They’re made with ground beef, chopped fresh cilantro, and a touch of cumin.

Beyond that, my meatball recipe has two things going for it: one, it’s a pretty straightforward mixture, so you can make the meatballs quickly (and without having to squint hard at the list of ingredients). Two, the meatballs are perfectly complemented by a queso blanco sauce that makes these really hard to put down once you start eating them.

You will love these.

Mexican Meatballs With Queso Blanco Recipe Ingredients

• Ground Beef: Rich source of protein, adds hearty flavor.
• Bread Crumbs: Provides structure, adds texture to meatballs.
• Fresh Cilantro: Brightens dish with fresh, herby notes.
• Cumin: Adds warm, earthy spice, very aromatic.
• Chili Powder: Infuses smoky heat, enhances flavor complexity.
• Queso Blanco Cheese: Creamy, mild cheese, provides richness.
• Jalapeño Pepper: Imparts spicy kick, balances creamy cheese.
• Lime Juice: Freshens dish with zesty, citrusy tang.

Mexican Meatballs With Queso Blanco Recipe Ingredient Quantities

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon olive oil
• 2 cups queso blanco cheese, shredded
• 1/2 cup milk
• 1 jalapeño pepper, seeded and finely chopped
• 1 tablespoon lime juice

How to Make this Mexican Meatballs With Queso Blanco Recipe

1. Set the oven to 400°F (200°C) to warm up and prepare a baking sheet lined with parchment paper.

2. In a spacious mixing bowl, combine all the following ingredients for the meat mixture: ground beef, breadcrumbs, chopped fresh cilantro, finely chopped onion, minced garlic, one egg, ground cumin, chili powder, salt, finely ground black pepper, and cayenne pepper. Mix until just combined.

3. Shape the mixture into 1-inch meatballs and position them on the baking sheet that has been set aside.

4. Cook the meatballs in the preheated oven for 15-20 minutes or until cooked through and browned.

5. As the meatballs bake, ready the queso blanco sauce. In a medium saucepan, combine over low heat the shredded queso blanco and milk.

6. Continuously mix the cheese combination until the cheese has melted and is smooth. Exercise caution so that it does not boil.

7. Combine the diced jalapeño and lime juice with the cheese sauce and mix until completely uniform.

8. When the meatballs have finished baking, take them out of the oven and give them a rest for a few minutes.

9. Put the meatballs on a serving plate or on individual plates.

10. Warm queso blanco sauce drizzled over the Mexican Meatballs makes a delightful, hearty dish. But don’t forget about the side of sauce for dipping your Meatballs into. You’re welcome!

Mexican Meatballs With Queso Blanco Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Medium saucepan
9. Stirring spoon or spatula
10. Serving plate or individual plates

FAQ

• What kind of ground beef should I use? Utilize ground beef that possesses a moderate level of fat—such as 80/20—to guarantee meatballs that are both moist and flavorful.
• Can I substitute the breadcrumbs?You can use crushed tortilla chips or cornmeal for a gluten-free option; in fact, we encourage it. They work beautifully.
• Is there a way to make it spicier?To amp up the heat, keep the seeds in the jalapeño or add extra cayenne pepper.
• Can I bake the meatballs instead of frying?Definitely, cook them in an oven preheated to 400°F (200°C) for 20-25 minutes, and check for doneness.
• How do I prevent the queso blanco from becoming grainy?Heat the cheese slowly over low heat and stir continuously for a smooth texture.
• Is it possible to make the dish ahead of time?Indeed, make the meatballs and queso ahead of time, and keep them separate in the refrigerator. They can be combined and reheated at serving time.
• What can I serve with these meatballs?Accompany with rice, tortillas, or a fresh salad for a complete meal.

Mexican Meatballs With Queso Blanco Recipe Substitutions and Variations

Ground beef: Use ground turkey or pork for a different flavor.
Breadcrumbs: For a gluten-free option, use crushed tortilla chips or almond flour.
Cilantro: If you abhor cilantro’s flavor, substitute with parsley.
Monterey Jack or a mix of cheddar and mozzarella: Use these in place of queso blanco for a similar texture.
Jalapeño pepper: For a spicier flavor, substitute with a serrano pepper. For a milder pepper with a different kind of heat, use a bell pepper.

Pro Tips

1. Chill the Meat Mixture Before shaping the meatballs, let the meat mixture rest in the refrigerator for about 15-20 minutes. This helps the flavors meld together and makes the mixture easier to shape into uniform balls.

2. Use a Cookie Scoop To ensure evenly sized meatballs, use a cookie scoop to portion out the meat mixture. This will help the meatballs cook evenly and finish at the same time.

3. Don’t Overmix When combining the meat mixture, be gentle and mix until just combined. Overmixing can result in dense, tough meatballs.

4. Cheese Sauce Consistency If the queso blanco sauce seems too thick, gradually add more milk, a tablespoon at a time, until you reach your desired consistency. Be sure to keep the heat low to avoid curdling.

5. Add Freshness Just before serving, garnish the dish with some additional chopped cilantro or thinly sliced green onions for a fresh, vibrant touch. This adds color and a burst of fresh flavor that complements the rich sauce and spiced meatballs.