These Cantina Queso Stuffed Meatballs are filled with creamy white cheese dip and served with tangy salsa verde mayo for the ultimate Tex-Mex party appetizer.
Sometimes a craving for Mexican doesn’t have to end with a visit to a restaurant; many times I like to just make exactly what I’m craving. I knew I wanted cheesy, and it definitely had to include salsa verde.
When I decided on the meatballs, I wasn’t going for “elegant” here. I was chasing that cheesy Tex-Mex appetizer energy you get at a loud restaurant where the chips never stop coming and the margaritas are just as good as the food.
Seasoned ground beef meatballs stuffed with creamy white cheese dip, baked until melty, then dunked in a tangy salsa verde mayo that honestly deserves its own fan club. You’ll love the mayo here because it cuts through the richness of the meatballs. Don’t think mayo=heavy; the salsa verde thins it to become the perfect dip. Add tortilla chips, cold beer, and a pile of napkins because nobody’s leaving this situation looking dignified.
Why You’ll Love This Recipe
- Creamy white queso center in every bite
- Easy make-ahead party food
- Salsa verde mayo adds brightness and heat
- Perfect for game day, cookouts, or tapas night
- Uses simple grocery store ingredients
- Bakes up juicy and flavorful
Ingredient Notes for Cantina Queso Stuffed Meatballs
Ground Beef
I like using 80/20 ground beef here because the richness works perfectly with the Tex-Mex flavors.
Moore’s Marinade
A splash of Moore’s original marinade adds savory depth and keeps the beef mixture extra flavorful without needing a long list of seasonings.
Store-bought white queso dip works beautifully here, giving that familiar Mexican restaurant cheese dip flavor. Freezing it for a very short period of time first makes stuffing the meatballs dramatically easier.
Salsa verde brings acidity and brightness that balances the rich, cheesy center.
Tips for the Best Cantina Queso Stuffed Meatballs
- Freeze the queso until firm, not rock solid
- Wet your hands slightly before rolling
- Fully seal the meat around the cheese
- Don’t overbake or the cheese may leak
- Serve hot for the best gooey center
Why Freeze the Queso?
Freezing the white cheese dip for about an hour makes it easy to tuck inside the meatballs without making a glorious cheesy mess all over your hands.
Serving Ideas for Cantina Queso Stuffed Meatballs
- Tortilla chips
- Mexican street corn
- Jalapeño margaritas, or any margaritas
- Cold Mexican beer, like Dos Equis
- Cilantro lime rice
- Pickled jalapeños
- Extra salsa verde mayo for dipping
Storage/Reheating
- Reheat leftovers in air fryer/oven for best results
- If microwaving, don’t microwave more than 30 sec at a time
- Salsa verde mayo doesn’t necessarily need to be reheated, unless it’s a personal preference – if so, heat separately
FAQ’s
Can I make these ahead of time?
Yes. Assemble the meatballs and refrigerate until ready to bake.
Can I use pepper jack instead?
Absolutely, most any cheese will work.
Can I air fry them?
Yes – cook at 375°F until browned and cooked through.
Can I freeze them?
Yes, either before or after baking. Flash freeze them on a parchment lined sheet pan, then throw in a large freezer bag.
Here’s your printable –
Cantina Queso Stuffed Meatballs
Ingredients
- 1 lb. ground round
- 2 tbsp Moore's (or your favorite steak sauce)
- 6 tbsp white cheese dip
- 3 tbsp mayo
- 2 tbsp salsa verde
- 1 tbsp olive oil
- Handful of fresh cilantro, chopped.
Instructions
- On a sheet of parchment paper lined cookie sheet drop the white cheese dip by the teaspoon, leaving room between each. Place in freezer for 30 min.
- Combine the ground round and steak sauce in a mixing bowl.
- Flatten into 6 discs.
- Remove cheese from freezer and add 1 tsp cheese dip in the center of each disc, and bring edges up and seal to make a ball, placing back on the cookie sheet. Freeze meatballs for 30 minutes.
- Whisk mayo and salsa verde together; refrigerate.
- Heat olive oil over medium-high heat* and add cold meatballs.
- Brown about 3 minutes each side, rolling around gently to ensure they get done evenly.
- Serve with salsa verde mayo and cilantro.
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Notes
*You can bake as an alternative at 375° for 20-25 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1 Amounts Per Serving: Calories: 76Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 13mgSodium: 92mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 4gThe provided nutrition calculated may not always be accurate.
This Post Has 5 Comments
Eat It Detroit : Curbed Detroit
This looks so so mouthwatering. Amazing meat balls!!
Thank you Minnie 🙂
This is what I’m talking about! Damn, woman! You never cease to amaze me with your badass kitchen skills.
Thanks Adam!