Imagine a bubbling cast iron skillet filled with tender, seasoned mini meatballs swimming in a rich, cheesy tomato sauce, all baked until golden and gooey on top with melted mozzarella and Parmesan creating irresistible cheese pulls with every scoop. This Cheesy Mini Meatball Skillet Dip is the ultimate party appetizer that combines the best elements of meatballs, marinara, and cheese dip into one interactive, shareable dish that disappears in minutes. It’s warm, comforting, and incredibly satisfying—the kind of appetizer that becomes the star of any gathering and has guests hovering around the skillet with crusty bread or crackers, unable to stop going back for more. The beauty of this dip is that it can be made ahead, travels well to potlucks, and works equally as an appetizer, game day snack, or even a casual dinner when served with pasta or crusty bread. Whether you’re hosting a Super Bowl party, need a crowd-pleasing appetizer for the holidays, or want something special for family movie night, this cheesy meatball skillet delivers comfort and flavor in the most delicious, dippable form.
Serving Quantity: 8 servings (as appetizer)
Cooking Time: 45 minutes (plus 20 minutes prep time)
Nutrition Information (per serving):
- Calories: 420
- Protein: 26g
- Fat: 28g
- Carbohydrates: 16g
- Fiber: 2g
- Sugar: 6g
- Sodium: 980mg
1. Gather Your Ingredients
For the mini meatballs:
- One pound ground beef (80/20 blend)
- Half pound ground Italian sausage (mild or hot)
- Half cup panko breadcrumbs
- Quarter cup whole milk
- One large egg, lightly beaten
- Half cup grated Parmesan cheese
- Three garlic cloves, minced
- Two tablespoons fresh parsley, chopped
- One teaspoon dried oregano
- One teaspoon dried basil
- One teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon red pepper flakes (optional)
For the sauce and cheese:
- Two cups marinara sauce (store-bought or homemade)
- One 14.5-ounce can diced tomatoes, drained
- Two garlic cloves, minced
- One teaspoon dried Italian seasoning
- Half teaspoon sugar
- Two cups shredded mozzarella cheese
- Half cup grated Parmesan cheese
- Quarter cup fresh basil, chopped
- Two tablespoons olive oil
For serving:
- Crusty Italian bread, sliced and toasted
- Garlic bread
- Baguette slices
- Pita chips or tortilla chips
- Crackers
- Breadsticks or grissini
- Fresh basil for garnish
- Extra Parmesan for topping
2. Prepare the Meatball Mixture
In a small bowl, combine the panko breadcrumbs with the milk. Stir and let it sit for 5 minutes. This creates a panade that keeps the meatballs tender and moist rather than dense and dry. In a large mixing bowl, combine the ground beef, Italian sausage, soaked breadcrumbs (squeeze out excess milk before adding), beaten egg, grated Parmesan cheese, minced garlic, chopped parsley, oregano, basil, salt, black pepper, and red pepper flakes if using. Using your hands, mix everything together gently but thoroughly until just combined. Don’t overmix or the meatballs will be tough. The mixture should be cohesive and evenly mixed with all ingredients distributed throughout.
3. Form the Mini Meatballs
Line a large baking sheet with parchment paper. Using your hands or a small cookie scoop, form the meat mixture into small meatballs about 1 inch in diameter—roughly the size of a walnut. You should get about 30 to 35 mini meatballs. Place each formed meatball on the prepared baking sheet, spacing them about half an inch apart. Wet your hands slightly with water if the meat starts sticking to your fingers. The meatballs should be bite-sized so they’re perfect for dipping and eating in one or two bites. Try to keep them uniform in size so they cook evenly.
4. Brown the Meatballs
Preheat your oven to 400 degrees Fahrenheit. Heat two tablespoons of olive oil in a large oven-safe skillet (cast iron works beautifully) over medium-high heat. Working in batches to avoid overcrowding, add about 10 to 12 meatballs to the hot skillet. Let them brown undisturbed for about 2 minutes, then use tongs to turn them and brown on all sides, about 6 to 8 minutes total. The meatballs don’t need to be fully cooked through at this point—you’re just creating a flavorful crust. Transfer the browned meatballs to a plate and repeat with the remaining meatballs, adding more oil if needed. Browning creates fond on the bottom of the skillet that will flavor the sauce.
5. Prepare the Sauce
Once all the meatballs are browned, pour off most of the fat from the skillet, leaving about one tablespoon. Reduce heat to medium and add the minced garlic. Cook for 30 seconds, stirring constantly, until fragrant. Add the marinara sauce, drained diced tomatoes, Italian seasoning, and sugar. Stir well, scraping up any browned bits from the bottom of the skillet. These bits add tremendous depth of flavor to the sauce. Bring the sauce to a simmer and let it cook for 3 to 4 minutes, stirring occasionally, until slightly thickened. The sauce should be rich, flavorful, and thick enough to coat the back of a spoon nicely.
6. Combine Meatballs and Sauce
Return all the browned meatballs to the skillet with the sauce, nestling them into the marinara so they’re partially submerged but still visible on top. Spoon some sauce over the meatballs to coat them. The skillet should look abundant with meatballs packed closely together in the sauce. Gently stir to ensure the meatballs are coated and the sauce is distributed around them. Let the mixture simmer on the stovetop for 5 minutes, allowing the flavors to meld together and the meatballs to finish cooking through in the sauce.
7. Add the Cheese
Remove the skillet from the heat. Sprinkle one cup of the shredded mozzarella cheese evenly over the meatballs and sauce. Add half of the grated Parmesan cheese over the mozzarella. The cheese should cover most of the surface, though it’s okay if some meatballs peek through. Sprinkle half of the chopped fresh basil over the cheese layer for aromatic flavor and color. The cheese will create that irresistible melted, gooey top layer that makes this dip so appealing.
8. Bake Until Bubbly
Transfer the skillet to the preheated 400-degree oven. Bake uncovered for 15 to 20 minutes until the cheese is completely melted, bubbly, and starting to turn golden brown in spots. The sauce should be bubbling around the edges and the meatballs should be cooked through to an internal temperature of 160 degrees Fahrenheit. If you want extra browning and those coveted crispy cheese edges, turn on the broiler for the last 2 to 3 minutes, watching carefully to prevent burning. The top should be golden, bubbly, and absolutely irresistible.
9. Add Final Toppings
Carefully remove the hot skillet from the oven—remember the handle will be extremely hot, so use an oven mitt and consider wrapping the handle with a towel as a reminder. Immediately sprinkle the remaining cup of mozzarella cheese and remaining Parmesan cheese over the top while the dip is still hot. The residual heat will melt this final cheese layer slightly, creating even more gooey goodness. Sprinkle the remaining fresh chopped basil over the top for color and fresh flavor. If desired, add a few fresh basil leaves for garnish and a drizzle of good quality olive oil for richness and sheen.
10. Serve and Enjoy
Place the hot skillet on a trivet or heat-resistant surface in the center of your serving area. Warn guests that the skillet is hot. Surround the skillet with your dipping options—toasted bread slices, garlic bread, baguette slices, pita chips, crackers, and breadsticks arranged on plates or in baskets. Provide small plates, napkins, and serving utensils like a large spoon for scooping. Encourage guests to scoop up meatballs with plenty of that cheesy sauce. The dip is best enjoyed hot and fresh from the oven when the cheese is at its meltiest and most pull-worthy. As people dig in, the cheese will stretch and pull in those satisfying strings that make this dip so fun and photogenic.
Tips for Perfect Results
- Don’t overmix the meatball mixture. Mix just until combined. Overworking the meat develops too much gluten and creates tough, dense meatballs.
- Keep the meatballs small and uniform in size. One-inch meatballs are perfect for dipping and eating in one or two bites, and uniform size ensures even cooking.
- Brown the meatballs in batches without overcrowding. Overcrowding lowers the temperature and causes steaming instead of browning.
- Don’t skip browning the meatballs. This step creates flavor through the Maillard reaction and develops fond that enriches the sauce.
- Use an oven-safe skillet, preferably cast iron. Cast iron retains heat beautifully and looks impressive for serving straight from oven to table.
- Add cheese in layers for maximum meltiness. One layer before baking and one after creates the best texture and those coveted cheese pulls.
- Watch carefully if using the broiler for final browning. Cheese can go from perfectly golden to burnt in seconds under the broiler.
- Let the dip rest for 2 to 3 minutes after removing from the oven. This brief rest allows the sauce to thicken slightly and makes serving easier.
- Make ahead by preparing through step 6, cooling completely, covering tightly, and refrigerating for up to 24 hours. Add cheese and bake when ready to serve, adding 5 to 10 minutes to account for starting cold.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350-degree oven for 20 minutes or until heated through, or microwave individual portions. The meatballs and sauce can also be frozen for up to 3 months—freeze before adding the final cheese layer, then thaw overnight and reheat with fresh cheese on top. This dip also makes an excellent pasta sauce or can be served over spaghetti or ziti for a quick dinner the next day.
