Mexican Meatballs (with Queso!)
These Mexican meatballs are the perfect thing to dip in my easy homemade queso! They make a great snack or appetizer.
Servings 20 meatballs
Calories 132kcal
Ingredients
For the meatballs:
- 1 pound lean ground beef
- ¾ cup crushed pork rinds
- 1 large egg
- ¼ cup minced onion
- ¼ cup minced cilantro
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
For the dip:
- ½ cup heavy cream
- 1 ounce cream cheese
- 1 tablespoon butter
- 1 ½ cups shredded cheddar
- ¼ cup canned diced tomatoes and chiles
- cilantro and paprika for garnish
Instructions
To make the meatballs:
- Preheat oven to 350 degrees. Spray a rimmed baking sheet with non-stick spray.
- Add all of the ingredients for the meatballs into a large mixing bowl and mix until well combined.
- Use a medium cookie scoop to scoop out balls of meat and roll between your hands to form the meatballs.
- Place the meatballs on the prepared baking sheet and bake for 25 minutes or until cooked through.
To make the dip and serve:
- When the meatballs are nearly cooked through, make the queso by adding the heavy cream, cream cheese, and butter a small sauce pan over medium heat. Stir constantly until the butter and cream cheese have melted.
- Remove from the heat and stir in the cheddar cheese until the sauce is smooth and creamy.
- Stir in the tomatoes and chiles to combine.
- Add the cheese sauce to a serving dish and sprinkle with paprika and cilantro. Arrange meatballs around the cheese sauce and serve with toothpicks for dipping.
Video
Notes
Each meatball is 1 net carb. We generally consider 4-5 meatballs to be a serving.
Nutrition
Serving: 1meatball | Calories: 132kcal | Carbohydrates: 1g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 229mg | Sugar: 1g | Net Carbs: 1g