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BBQ Meatballs with Queso
Juicy beef meatballs seasoned with onion and green chilies are coated in a smoky scallion BBQ sauce, layered over creamy queso, and finished with fresh herbs, jalapeño, and crunchy Fritos®.
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These BBQ beef meatballs with queso bring together all the flavors of tailgating in one irresistible dish. Juicy meatballs seasoned with onion and green chilies are tossed in a smoky charred scallion BBQ sauce, then served over creamy queso and topped with crunchy Fritos®, fresh herbs, and jalapeño. Whether you’re making them for a summer cookout or fall game day, this recipe delivers big, bold flavors. If you enjoy this dish, try my potato and cheese pierogis or my fall gnocchi recipe with butternut squash, pancetta, and sage next.
Why You’ll Love This Recipe
- Bold flavor combo. Smoky BBQ sauce, cheesy queso, and crunchy chips create layers of flavor and texture.
- Crowd-pleasing appetizer. Perfect for game day, tailgates, or summer cookouts.
- Make-ahead friendly. Both the meatballs and BBQ sauce can be prepped in advance.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
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.
Pro Tip
For the best texture, avoid overworking the meatball mixture—gently mix with your hands just until combined.
Swaps and Substitutions
- Swap Fritos® for tortilla chips or any crunchy corn chip.
- Use store-bought BBQ sauce instead of homemade for a shortcut.
- Add ¼ teaspoon cayenne pepper to the queso for extra spice.
- Substitute ground turkey or chicken for beef if preferred.
How to Make BBQ Meatballs with Queso (Step-by-Step)
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.
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.
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.
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.
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®.
How to Serve This Recipe
- Serve on a large platter with queso spread across the base, topped with saucy meatballs, garnishes, and chips for a shareable appetizer.
- Plate individually for a more elegant starter option.
- Pair with cold beers or margaritas for the ultimate game-day vibe.
How to Store This Recipe
- Meatballs: Store cooled meatballs in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven or on the stove with extra sauce.
- BBQ Sauce: Keep refrigerated in a sealed container for up to 1 week.
- Queso: Best enjoyed fresh, but can be refrigerated up to 3 days. Reheat gently on the stove or in the microwave, stirring until smooth.
- Assembly: Store components separately and assemble just before serving to prevent soggy chips.
FAQ – Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes! Shape the meatballs up to 1 day in advance and store in the refrigerator, or freeze uncooked meatballs for up to 3 months.
What if I don’t have a gas stove to char the scallions?
You can char them in a hot cast iron skillet until blackened spots appear.
Can I make the queso without flour?
Yes—substitute cornstarch for flour if you prefer a gluten-free option.
What’s the best way to reheat the queso?
Warm it in a saucepan over low heat, stirring often. Add a splash of milk to loosen if needed.
Can I serve this as a main dish instead of an appetizer?
Absolutely! Serve the meatballs and queso over rice, roasted potatoes, or even inside a sandwich for a hearty entrée.
Other Recipes to Try
If you enjoy this BBQ meatball recipe, I recommend checking out some of these:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
BBQ Meatballs with Queso
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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
- 1½ 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
- 1½ 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®.
Notes:
For the best texture, avoid overworking the meatball mixture—gently mix with your hands just until combined.
Nutrition:
Calories: 832kcal | Carbohydrates: 57g | Protein: 40g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 190mg | Sodium: 8884mg | Potassium: 1010mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1566IU | Vitamin C: 12mg | Calcium: 468mg | Iron: 4mg
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This is such a hardy and fun meal. I will be putting it in my winter meals spreadsheet so I remember to make this on a snow day.