Name: Cheesy Mini Meatball Skillet Dip
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 12 oz. hot Italian sausage, casings discarded, shaped into ½” balls -; 1 small red onion, finely chopped -; 1 jalapeño, finely chopped -; 3 cloves garlic, finely chopped -; 1/2 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; 1 c. BBQ sauce -; 1 (8-oz.) block cream cheese, cubed -; 3/4 c. freshly shredded American cheese -; 3/4 c. freshly shredded cheddar -; 1/4 c. pickled red onions, finely chopped, plus more for topping -; 1/4 c. whole milk -; 1 scallion, thinly sliced, for topping -; Tortilla chips, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Mini Meatball Skillet Dip

1. 12 oz. hot Italian sausage, casings discarded, shaped into ½” balls -

2. 1 small red onion, finely chopped -

3. 1 jalapeño, finely chopped -

4. 3 cloves garlic, finely chopped -

5. 1/2 tsp. kosher salt -

6. 1/2 tsp. freshly ground black pepper -

7. 1 c. BBQ sauce -

8. 1 (8-oz.) block cream cheese, cubed -

9. 3/4 c. freshly shredded American cheese -

10. 3/4 c. freshly shredded cheddar -

11. 1/4 c. pickled red onions, finely chopped, plus more for topping -

12. 1/4 c. whole milk -

13. 1 scallion, thinly sliced, for topping -

14. Tortilla chips, for serving -

How to cook deliciously - Cheesy Mini Meatball Skillet Dip

1. Stage

In a medium skillet over medium heat, cook sausage until deeply golden, shaking the skillet occasionally, 7 to 9 minutes. Transfer meatballs to a plate and keep 2 tablespoons fat in the skillet.

2. Stage

Return skillet to medium-high heat and stir in onions, jalapeño, garlic, salt, and pepper. Cook, stirring constantly, until golden and lightly caramelized, 3 to 4 minutes.

3. Stage

Reduce heat to medium-low. Add BBQ sauce, cooked meatballs, and cream cheese and stir until smooth. Remove from heat and stir in shredded cheeses, pickled red onions, and milk until melty and incorporated.

4. Stage

Garnish with scallions and more pickled red onions before serving warm with tortilla chips.