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

These beef meatballs are tossed in homemade scallion BBQ sauce then served over queso and with a side of fritos.
Course Appetizer
Cuisine American
Keyword bbq, bbq sauce, fritos, meatball, queso, sauce
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Calories 832kcal

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®.

Video

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