Meatball Sub Dip

5 from 36 votes

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 easy to make and perfect for the big game!

Prep Time5

Cook Time30

Total Time35

Course: Appetizer

Cuisine: Italian

Servings: Servings

Calories: 319kcal

Author: Lynn Polito

Equipment

Ingredients

1 lb Ground Beef 80/20
½ cup Breadcrumbs Italian seasoning
2 Eggs
2 Garlic Cloves
1 ½ cups Mozzarella Shredded
2 cups Tomato Sauce Your Favorite Jarred Variety
1 cup Ricotta Whole milk

Instructions

Preheat the oven to 375.
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!

Notes

If you do not have a cast iron skillet, any oven safe pan or dish can be used instead.
80/20 ground beef will make the most moist and tender meatballs.
Whole milk or part skim ricotta can be used.
If you do not have a mini ice cream scoop, use a spoon and try to get the meatballs as even in shape as possible.
The silicone mat will prevent the meatballs from sticking to the baking sheet.

Nutrition