Homemade Italian mini meatballs are surrounded by a ricotta and rich tomato sauce in this cheesy meatball sub dip. A fun twist on a classic meatball sub, this dip is perfect for the big game!
In a bowl, add the ground meat, breadcrumbs, eggs, ½ cup of mozzarella, and ground garlic. Mix well until fully combined.
With a mini ice cream scoop, scoop out the mixture and roll into balls. Place the meatballs onto a silicone lined baking sheet. Bake the meatballs for 20 minutes.
While the meatballs bake, add the tomato sauce to a cast iron skillet. Spoon ricotta into the tomato sauce.
When the meatballs are done cooking, add them to the tomato sauce. Top with the rest of the mozzarella cheese.
Place the skillet back in the oven for 10-15 minutes until the mozzarella is melted and slightly browned. Carefully take the skillet out of the oven and enjoy!