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Fresh Italian Meatballs and Sausage

Creamy Artichoke Meatball Dip

alarm
Total Time:
50 mins
school
Skill Level:
Beginner
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Servings:
4 Servings
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Creamy Artichoke Meatball Dip
alarm
Total Time:
50 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageAbruzzese Italian Style Meatballs
  • 2 Tbsp. Extra virgin olive oil2 Tbsp.
  • 1 whole Onion, finely diced1 whole
  • 1 clove(s) Garlic, finely chopped1 clove(s)
  • 1 pkg(s) Carando Abruzzese meatballs1 pkg(s)
  • 8 oz. Cream cheese, room temperature, cubed8 oz.
  • 2 cup(s) Cream2 cup(s)
  • 2 can(s)oz. Artichoke hearts, strained and chopped2 can(s)oz.
  • Leaves from 2 sprigs of thyme
  • 2 Tbsp. Fresh lemon juice2 Tbsp.
  • 1 Tsp. Pepper, plus more to taste1 Tsp.
  • Salt to taste
  • 1/2 cup(s) Parmesan cheese1/2 cup(s)

Instructions


  1. In a deep sauté pan or saucepan, heat the olive oil on medium-high. Add chopped onions and garlic, and sauté until onions are translucent, approximately 2-3 minutes.

  2. Crumble the meatballs and add to mixture, stirring often until meatball pieces are cooked through, approximately 15 minutes. Add the cream cheese and combine ingredients. Allow ingredients to come to a simmer, stirring occasionally to break up the cream cheese.

  3. Turn down to medium heat. Continue simmering until mixture starts to slightly thicken, approximately 2-3 minutes.

  4. Add strained and chopped artichokes, thyme leaves, lemon juice, pepper, and salt. Bring mixture back to a simmer and stir often to mix the ingredients well, approximately 2-3 minutes.

  5. Once back to a simmer, take mixture off heat and add parmesan cheese while stirring. If the dip is too thick, add additional cream to thin out the mixture.

  6. Transfer to a large bowl and serve immediately. Enjoy!

Life is Delicious. Savor It.

Ingredients


  • 2 Tbsp. Extra virgin olive oil2 Tbsp.
  • 1 whole Onion, finely diced1 whole
  • 1 clove(s) Garlic, finely chopped1 clove(s)
  • 1 pkg(s) Carando Abruzzese meatballs1 pkg(s)
  • 8 oz. Cream cheese, room temperature, cubed8 oz.
  • 2 cup(s) Cream2 cup(s)
  • 2 can(s)oz. Artichoke hearts, strained and chopped2 can(s)oz.
  • Leaves from 2 sprigs of thyme
  • 2 Tbsp. Fresh lemon juice2 Tbsp.
  • 1 Tsp. Pepper, plus more to taste1 Tsp.
  • Salt to taste
  • 1/2 cup(s) Parmesan cheese1/2 cup(s)

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