Cheesy Mini Meatball Skillet Dip is a rich, savory, and crowd-pleasing appetizer that brings together the bold flavor of spicy sausage meatballs with melty cheeses, tangy BBQ sauce, and a hint of jalapeño heat. Served hot and bubbling straight from the skillet, this dip is ideal for game days, parties, or any gathering where comfort food is welcome.
Why You’ll Love This Recipe
This dip combines the best of several favorite comfort foods into one irresistible dish. The mini meatballs are tender and flavorful, the cheeses are creamy and gooey, and the BBQ sauce adds a sweet and smoky depth. With pickled red onions and jalapeños cutting through the richness, each bite is perfectly balanced. Plus, it’s easy to prepare and serve straight from the skillet with tortilla chips for dipping—no fuss, all flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- hot Italian sausage, casings discarded and shaped into ½” balls
- small red onion, finely chopped
- jalapeño, finely chopped
- garlic cloves, finely chopped
- kosher salt
- freshly ground black pepper
- BBQ sauce
- cream cheese, cubed
- freshly shredded American cheese
- freshly shredded cheddar cheese
- pickled red onions, finely chopped, plus more for topping
- whole milk
- scallion, thinly sliced, for topping
- tortilla chips, for serving
Directions
- In a large skillet over medium heat, cook the mini sausage meatballs until browned on all sides and cooked through. Remove and set aside.
- In the same skillet, add the chopped red onion, jalapeño, and garlic. Sauté until softened and fragrant, about 3–4 minutes.
- Season with salt and pepper, then stir in the BBQ sauce and bring to a simmer.
- Lower the heat and add cream cheese, American cheese, cheddar, pickled red onions, and milk. Stir until everything is melted and fully combined into a smooth dip.
- Return the cooked meatballs to the skillet and gently stir to coat.
- Simmer for a few minutes until everything is hot and bubbly.
- Top with extra pickled red onions and sliced scallions.
- Serve warm with tortilla chips on the side.
Servings and timing
Servings: 6–8 as an appetizer
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
- Mild Version: Use sweet Italian sausage instead of hot, and omit the jalapeño for a less spicy dip.
- Tex-Mex Twist: Replace BBQ sauce with enchilada sauce and add black beans or corn.
- Extra Cheesy: Add mozzarella or pepper jack for more cheese pull and extra flavor.
- Vegetarian Option: Substitute the sausage with plant-based meatballs or sautéed mushrooms for a meatless alternative.
- Bread Bowl Serving: Serve the dip in a hollowed-out bread loaf for a rustic, edible presentation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dip in a skillet over low heat, stirring frequently until heated through. You can also microwave it in short intervals, stirring in between. Add a splash of milk to loosen the consistency if needed. This dip is best enjoyed hot and fresh but reheats well for a second round of snacking.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip ahead and reheat it before serving. Just store it in the refrigerator and warm it in a skillet or oven until bubbling.
What can I use instead of hot Italian sausage?
You can use mild sausage, chorizo, or even ground beef or turkey for a different flavor profile.
Is there a substitute for American cheese?
You can use processed cheese slices or another good-melting cheese like Monterey Jack or Gouda.
Can I bake this dip instead of cooking it on the stove?
Yes. After preparing the base and adding all ingredients, transfer to an oven-safe dish and bake at 375°F (190°C) for 15–20 minutes until bubbly.
What’s the best BBQ sauce to use?
Choose a thick and flavorful BBQ sauce—smoky, sweet, or spicy depending on your taste preference.
How spicy is this dip?
The heat comes mainly from the hot Italian sausage and jalapeño. You can adjust both for a milder or spicier dip.
Can I freeze this dip?
It’s not recommended as the texture of the cheese may change upon freezing and thawing.
What are pickled red onions, and can I make them at home?
Pickled red onions are red onions soaked in a vinegar solution. You can easily make them by marinating thinly sliced red onions in vinegar, sugar, and salt for an hour or more.
Can I make this in a slow cooker?
Yes. Brown the sausage and sauté the aromatics first, then add all ingredients to the slow cooker and heat on low until melted and hot.
What should I serve with this dip?
Tortilla chips are the classic choice, but it also pairs well with toasted baguette slices, crackers, or fresh vegetable sticks.
Conclusion
Cheesy Mini Meatball Skillet Dip is the ultimate party dip that brings bold flavors and comforting textures to your table. With spicy sausage meatballs, melty cheeses, and zesty toppings, it’s a guaranteed crowd-pleaser. Whether you’re hosting game night, a casual get-together, or just treating yourself, this dip is a satisfying and flavorful way to share good food with good company.
Print
Cheesy Mini Meatball Skillet Dip
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6–8 as an appetizer 1x
- Category: Appetizer
- Method: Stovetop & Skillet
- Diet: Vegetarian
Description
This Cheesy Mini Meatball Skillet Dip is a bold, savory appetizer loaded with spicy sausage meatballs, melty cheddar and American cheeses, tangy BBQ sauce, and pickled onions. Perfect for game day, parties, or snacking with friends, this hot dip is guaranteed to be the star of your spread.
Ingredients
- 12 oz. hot Italian sausage, casings removed, rolled into 1/2” 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 cup BBQ sauce
- 1 (8 oz) block cream cheese, cubed
- 3/4 cup freshly shredded American cheese
- 3/4 cup freshly shredded cheddar cheese
- 1/4 cup pickled red onions, finely chopped (plus more for topping)
- 1/4 cup whole milk
- 1 scallion, thinly sliced, for topping
- Tortilla chips, for serving
Instructions
- In a large oven-safe skillet over medium heat, cook mini sausage meatballs until browned on all sides and cooked through, about 6–8 minutes. Remove and set aside.
- In the same skillet, sauté red onion and jalapeño until soft, about 3–4 minutes. Add garlic, salt, and pepper; cook for 1 minute.
- Reduce heat to low. Stir in BBQ sauce, cream cheese, and milk until the mixture is melted and smooth.
- Mix in American cheese, cheddar cheese, and pickled red onions. Stir until melted and well combined.
- Return meatballs to the skillet, nestling them into the dip.
- Sprinkle with more pickled red onions and scallions. Heat until bubbling and gooey.
- Serve hot with tortilla chips.
Notes
- For a milder version, use sweet Italian sausage and omit the jalapeño.
- Great served straight from the skillet—just be sure to protect your table!
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