Ingredients:

For the meatballs:
1 pound lean ground beef
¾ cup crushed pork rinds
1 large egg
¼ cup minced onion
¼ cup minced cilantro
2 cloves garlic minced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon garlic powder

For the dip:
½ cup heavy cream
1 ounce cream cheese
1 tablespoon butter
1 ½ cups shredded cheddar
¼ cup canned diced tomatoes and chiles
cilantro and paprika for garnish

Directions:

To make the meatballs:
Preheat oven to 350 degrees. Spray a rimmed baking sheet with non-stick spray.

Add all of the ingredients for the meatballs into a large mixing bowl and mix until well combined.

Use a medium cookie scoop to scoop out balls of meat and roll between your hands to form the meatballs.

Place the meatballs on the prepared baking sheet and bake for 25 minutes or until cooked through.

To make the dip and serve:
When the meatballs are nearly cooked through, make the queso by adding the heavy cream, cream cheese, and butter a small sauce pan over medium heat. Stir constantly until the butter and cream cheese have melted.

Remove from the heat and stir in the cheddar cheese until the sauce is smooth and creamy.

Stir in the tomatoes and chiles to combine.

Add the cheese sauce to a serving dish and sprinkle with paprika and cilantro. Arrange meatballs around the cheese sauce and serve with toothpicks for dipping.

Servings: 1 meatball

Nutritional Information: Calories: 132, Fat: 10g, Carbohydrates: 1g, Fiber: 0g, Protein: g

Nutrition Information:
Serving: 1meatball| Calories: 132kcal (7%)| Carbohydrates: 1g| Protein: 8g (16%)| Fat: 10g (15%)| Saturated Fat: 5g (31%)| Polyunsaturated Fat: 4g| Cholesterol: 49mg (16%)| Sodium: 229mg (10%)| Sugar: 1g (1%)| Net Carbs: 1g (2%)