1 8-ounce package cream cheese, room temperature (softened).1 15-ounce container whole milk ricotta.1/2 teaspoon herbs de provence (optional).2 tablespoons flat leaf Italian parsley, finely chopped.1/3 cup parmigiano-reggiano or pecorino-romano, grated.1 small jalapeño, finely diced (optional).1/3 cup parmigiano-reggiano or pecorino-romano, grated (optional).1 cup low-moisture whole milk mozzarella, shredded by hand (SEE NOTE).1 24-ounce jar marinara sauce (use your favorite brand).We even spread basil pesto over some slices of garlic bread and then toasted it, which was over-the-top delicious. I recommend serving this meatball sub dip with toasty garlic bread. They’re going to cook very fast in a very hot oven, and finish as the whole dip bakes and bubbles. You want to make sure the meatballs are nice and small.
I partnered up with them for this recipe over on my Instagram only, so this post isn’t sponsored. I wanted this to be a very fast, fuss-free situation, so I’m using my favorite brand of jarred marinara sauce. This recipe is stupid easy to pull together, and adaptable in many ways to suit your dietary needs. Something everyone could enjoy from one vessel. I love everything about meatball subs, but I wanted to make something a little more fun to eat during game-day. What was supposed to be an appetizer turned into “Babe, that’s all I want!” You wanna know how good this is? My fiancé ate it for dinner. If you love bread like me and Oprah, you’re going to love scooping gooey globs of this cheesy, saucy, meaty glory.
Guys, seriously…this is some damn good meatball sub dip. Many, many expletives were uttered and exclaimed as this was devoured.
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