Artichoke Jalapeño Meatballs

Beverage Pairings

Pair with your favorite champagne.


Artichoke Jalapeño Meatballs

Featuring Stonemill® Kitchens Artichoke, Jalapeño & Parmesan Dip

Mouthwatering, bite-size appetizer with a little kick.

Artichoke Jalapeño Meatballs

Total Time: 1 hour, 20 minutes

Prep Time: 40 minutes

Cook Time: 40 minutes

Yield: 10 large meatballs


  • 2 tbsp. olive oil
  • ¼ medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • ¼ cup parsley, finely chopped
  • 1 lb. ground beef
  • ½ lb. ground pork or mild Italian sausage
  • 1/3 cup breadcrumbs
  • 1 large egg, beaten
  • ¼ cup Parmesan cheese, grated
  • 1 tsp. crushed red pepper flakes
  • ½ tsp. salt
  • 1 tsp. sugar
  • (1) 10 oz. package Stonemill Kitchens Artichoke Jalapeño & Parmesan Dip
  • 1 jar tomato sauce


  1. In a large pan, sauté onion and garlic in 1 tablespoon of olive oil. Cool to room temperature.
  2. Preheat oven to 375° F.
  3. In a large mixing bowl, mix remaining ingredients, including onion and garlic.
  4. Roll mixture into two-and-a-half‑inch meatballs.
  5. In a hot pan with 1 tablespoon of olive oil, brown all sides of the meatballs.
  6. Pour your favorite tomato sauce in an 8 x 8 inch oven safe pan with sides taller than the meatballs. Place the browned meatballs on top of the tomato sauce and cover with aluminum foil.
  7. Bake for approximately 25‑30 minutes at 375° F until the internal temperature reads 165° F.
  8. Serve with pasta or on a bun for a meatball sandwich with peppers, onion, and cheese.
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