Low carb queso meatballs are tender and juicy with a creamy, rich queso sauce. It’s like your Italian nonna and your Mexican abuela started hanging out together in the kitchen, had some wine, talked about the grandkids, and then went to work. Delicious doesn’t even begin to cover it. The queso sauce is great on almost anything from chicken to pork rinds.
For this recipe you’ll need: low carb cooked meatballs (meatball recipe here), butter, heavy cream, salsa, shredded Mexican blend cheese, and canned chipotle in adobo (optional).
If you are in a hurry click here to go straight to the recipe.
When I posted the meatball recipe earlier in the week I told you to go ahead and get the stuff to make them because you’d need them for this low carb queso meatballs recipe right here. So quick, so easy, and so unbelievably good! The meatballs are heated up and then covered in this creamy queso. The queso just takes a few seconds to make!
I love my Tex-Mex food and flavors. The more ways I can find to eat queso, salsa, and enchilada sauce the less I will catch myself dipping chips into those sauces and eating my way through a bag of Doritos. I always conveniently forget how really awful eating carbs makes me feel. Today for example…
My 17 year old came down with a tummy bug over the weekend and by Tuesday my 20 year old was feeling queasy. I woke up this morning and my stomach was rolling. I still had stuff I needed to do (because… MOM) so I nibbled a few saltines to try to get things to settle down. Two hours later I had not only gone through an entire sleeve of saltines but at some point I’d added butter to the mix and chomped through about half a stick of Kerrygold.
So now, my stomach still feels awful only I have a headache and I am exhausted as well. Do you think I’ll learn something from this? Statistics say no. I’ve done the same thing many times over.
It’s rainy and cold here in Dallas today. 61 degrees in the middle of May is crazy. I am curled up in my bed and as soon as I get finished here I am going to hit Netflix and take a nap. I am one of those people that falls asleep within 5 minutes of the television being turned on. I hardly ever can stay awake through an entire show. It drives my husband nuts.
More than likely he can’t hear the television over the snoring…
Anyway, if you make a big batch of those meatballs ahead of time and then keep the ingredients for several low carb sauces on hand you can have a quick, easy, and low carb meal in just a few minutes. Maybe if you have them on hand you’ll reach for these low carb queso meatballs rather than your high carb food nemesis, whatever that happens to be.
The sauce is great on chicken, as a dip for pork rinds — you name it. I’ve been known just to eat it with a spoon.
Table of Contents
Low Carb Queso Meatballs
- 4 cooked low carb meatballs recipe on lowcarb-ology
- 1 tbs butter
- 2 tbs cream
- 2 tbs salsa
- 1/2 teaspoon mashed chipotle from the chipotle in adobo sauce.
- 1.5 ounces shredded cheese
- Melt the butter and cream together over medium heat, whisking often until the butter is melted.
- Whisk to blend well.
- Add the salsa (and chipotle if you are using it).
- Heat for about a minute to let the sauce’s temperature come back up.
- Whisk in the cheese.
- Whisk over low heat until blended and creamy.
- Spoon over the warm meatballs.