Meatball Sub Dip

Meatball Sub Dip

Servings: 6   |   Preparation: 30 Mins


  • 1 (12 oz.) Package Rosina Italian Style Meatballs
  • 1 (15 oz.) Carton Ricotta Cheese
  • 1/2 Cup Grated Parmesan cheese
  • 2 Garlic cloves, grated
  • 1 tablespoon dried oregano
  • 1 cup marinara sauce
  • 2 cups mozzarella cheese
  • Ground black pepper to taste
  • Toasted and sliced baguette for dipping


1.    Preheat oven to 350 degrees. Place 6-8 meatballs on a plate to defrost; once defrosted meatballs and set aside. Mix together ricotta, Parmesan cheese, garlic, black pepper, and oregano. Spread the mixture into the bottom of a small baking dish – a 13” oval dish that is about 2 ½” deep. Top with marinara sauce, then add the mozzarella cheese. Bake for 15 minutes. Add the crumbled meatballs and bake for an additional 10 minutes or until the cheese is completely melted. Allow the dip to rest for 10 minutes before serving. Serve with the toasted baguette slices.