Jul 26, 2017

BBQ Meatballs with Queso

Prep Time: 10 minutes
Cook Time: 45 minutes
These beef meatballs seasoned with onion and green chilies are tossed in homemade scallion BBQ sauce then served over queso and garnished with green onion, cilantro, jalapeño and fritos.
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This recipe has so many of the tailgating foods I love combined into one unique appetizer – chili filled with beef, and queso scooped up with fritos. The meatballs are seasoned with a combination of onion, diced green chilies and spices then tossed in a tangy charred scallion BBQ sauce. It can be served as a summer BBQ alternative or during fall for some upscale tailgating. Individually plate the meatballs for a starter or serve on a platter for a fun entrée option. The fritos add a satisfying crunch while the herbs add a fresh touch.

BBQ Meatballs with Queso

Key Ingredients in This Recipe

  • Green onion – I added charred scallions to the BBQ sauce to give it a smoky, tangy and slightly Asian-inspired flavor. If you don’t have a gas stove the green onion can be charred in a cast iron pan. Heat a large cast iron skillet over high heat, add the scallions and char until blackened areas appear on all sides, about 4 minutes total.
  • BBQ sauce – Making your own BBQ sauce is extremely easy and most of the ingredients required will most likely already be in your pantry. Making your own sauce means you can also control the level of sugar in the sauce – this recipe isn’t as sweet as other BBQ sauces, it’s on the tangier side.
  • Ground beef – I use a blend of 80% lean/ 20% fat ground beef. The fat adds flavor to the meatballs while also keeping them moist. A large portion of the fat renders out as the meatballs cook.
  • Mornay sauce – Mornay sauce is the base of the queso cheese sauce. It’s made from a roux which means flour is cooked in butter to reduce the flavor of the flour in the sauce. It’s then simmered with whole milk and finished with shredded Cheddar cheese.
  • Cheddar cheese –  I recommend using sharp Cheddar in this recipe. If you use mild Cheddar the flavor will cook out and the queso will be lacking in that cheesy flavor. Either yellow or white Cheddar can be used!
  • Fritos – The corn chips add a satisfying crunch to the dish! Add them just before serving so they don’t get soggy.

How to Make BBQ Meatballs with Queso

charred scallions
Step 1: Char scallions. 

Use tongs to char the green onion over a medium flame, about 1 minute total and remove. Chop the green onion, discarding the ends. 

Step 2: Simmer charred scallion BBQ sauce. 

Heat a medium saucepan over medium heat add the charred scallions, beef stock, ketchup, apple cider vinegar, cilantro, garlic and brown sugar and whisk until the brown sugar has dissolved. Simmer until the sauce has thickened, about 20 minutes.

simmered charred scallion bbq sauce
charred scallion BBQ sauce blended in blender base
Step 3: Blend sauce. 

Remove from heat and let cool slightly. Add the sauce to a blender and puree until completely combined. Set sauce aside in a bowl.

Step 4: Mix the meatballs. 

Preheat the oven to 400ºF (200ºC). In a small bowl stir together the breadcrumbs and milk until combined and let sit for 5 minutes. In a large mixing bowl combine the beef, onions, chilies, breadcrumb mixture, egg, chili powder, garlic powder, onion powder and salt.

BBQ meatball ingredients in mixing bowl with ground beef
BBQ beef meatballs on baking sheet raw
Step 5: Shape the meatballs, 

Use your hands to combine the mixture without overworking the meat. Use your hands to roll into large meatballs, each should be about the size of a golf ball. 

Step 6: Bake meatballs. 

Place on a baking sheet. Bake the meatballs until cooked through and golden brown, about 20 minutes.

BBQ beef meatballs on baking sheet cooked
BBQ meatballs tossed in charred scallion barbecue sauce
Step 7: Toss meatballs in BBQ sauce. 

Add the sauce to a large mixing bowl and gently roll the meatballs in the BBQ sauce until they are entirely coated. Set aside.

Step 8: Make the roux. 

Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the flour, whisking to combine. Let the roux cook, stirring constantly, until a pale golden brown, about 1 minute.

roux in pan
homemade queso in pot with diced tomatoes and green chilies
Step 9: Make queso. 

Add the milk, whisking to combine. Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens, about 5 minutes. Slowly whisk in the cheddar cheese and once it has all been incorporated stir in the green chilies, tomatoes and cilantro.

Step 10: Assemble and serve. 

Add a spoonful of queso to each plate or a large serving platter. Top with meatballs the BBQ meatballs. Spoon, additional sauce over the top and garnish with green onions, cilantro, jalapeño and Fritos®.

BBQ meatballs in charred scallion Barbecue sauce over queso with fritos corn chips scallions and cilantro

Tips and Tricks for This Recipe

Swaps and Substitutions
  • The Fritos can be substituted for another corn chip – just break into pieces.
  • The homemade charred scallion BBQ sauce can be swapped for a favorite store-bought sauce if needed.
  • Add 1/4 teaspoon of cayenne powder to the queso for added spice.
How to Prep this Recipe in Advance
  • The charred scallion BBQ sauce can be made up to a week in advance. Store refrigerated in an airtight container until ready to use.
  • The meatballs can be made aned shaped then stored refrigerated up to a day in advance or frozen up to 3 months in advance. If cooking from frozen you may need to add an additional 5 minutes to the cooking time.
  • While queso is best fresh, it can be made ahead and stored refrigerated for up to a week ahead of time. To easily reheat in the microwave simply add to a microwave safe bowl and microwave in 30 second increments until heated through. To reheat on the stove, add to a small pot and heat over low heat stirring occasionally.
BBQ meatballs in charred scallion Barbecue sauce over queso with fritos corn chips scallions and cilantro with meatball halved

Other Recipes to Try

If you enjoy this BBQ meatball recipe, I recommend checking out some of these:

BBQ Meatballs with Queso

BBQ meatballs in charred scallion Barbecue sauce over queso with fritos corn chips scallions and cilantro
Print Pin
Prep Time 10 minutes
Cook Time 45 minutes
Serves 4

Ingredients:

For the charred scallion BBQ sauce:

  • 3 green onions
  • ¾ cup ketchup
  • ½ cup beef stock
  • ½ cup apple cider vinegar
  • ¼ cup dark brown sugar
  • ¼ packed cup cilantro
  • 2 cloves garlic, chopped

For the meatballs:

  • 1 pound ground 80/20 beef
  • ¾ cup diced yellow onion
  • 2 tablespoons canned diced green chilies
  • ½ cup plain breadcrumbs
  • ½ cup whole milk
  • 1 egg, lightly beaten
  • teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt

For the queso:

  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons canned diced green chilies
  • 1 Roma tomato, cored and diced
  • 1 tablespoon chopped cilantro

For serving:

  • ¼ cup green onions, sliced on the bias
  • 2 tablespoons chopped cilantro
  • 1 medium jalapeño, sliced
  • Fritos® corn chips

Instructions:

For the charred scallion BBQ sauce:

  • Use tongs to char the green onion over a medium flame, about 1 minute total and remove. Chop the green onion, discarding the ends. 
  • Heat a medium saucepan over medium heat add the charred scallions, beef stock, ketchup, apple cider vinegar, cilantro, garlic and brown sugar and whisk until the brown sugar has dissolved. Simmer until the sauce has thickened, about 20 minutes.
  • Remove from heat and let cool slightly. Add the sauce to a blender and puree until completely combined. Set sauce aside in a bowl.

For the meatballs:

  • Preheat the oven to 400ºF (200ºC).
  • In a small bowl stir together the breadcrumbs and milk until combined and let sit for 2 minutes. In a large mixing bowl combine the beef, onions, chilies, breadcrumb mixture, egg, chili powder, garlic powder, onion powder and salt.
  • Use your hands to combine the mixture without overworking the meat. Use your hands to roll into large meatballs, each should be about the size of a golf ball.
  • Place on a baking sheet. Bake the meatballs until cooked through and golden brown, about 20 minutes.
  • Add the sauce to a large mixing bowl and gently roll the meatballs in the BBQ sauce until they are entirely coated. Set aside.

For the queso:

  • Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the flour, whisking to combine. Let the roux cook, stirring constantly, until a pale golden brown, about 1 minute.
  • Add the milk, whisking to combine. Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens, about 5 minutes.
  • Slowly whisk in the cheddar cheese and once it has all been incorporated stir in the green chilies, tomatoes and cilantro.

For serving:

  • Add a spoonful of queso to each plate or a large serving platter. Top with meatballs the BBQ meatballs. Spoon additional sauce over the top and garnish with green onions, cilantro, jalapeño and Fritos®.

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