Artichoke Jalapeño Meatballs

Artichoke Jalapeño Meatballs

Mouthwatering, bite-size appetizer with a little kick.


  • 2 tbsp. olive oil
  • ¼ med. yellow onion, finely chopped
  • 1 clove garlic, minced
  • ¼ cup parsley, finely chop
  • 1 lb. ground beef
  • ½ lb. ground pork or mild Italian sausage
  • ⅓ cup breadcrumbs
  • 1 lg. egg, beaten
  • ¼ cup Parmesan cheese, grated
  • 1 tsp. crushed red pepper flakes
  • ½ tsp. salt
  • 1 tsp. sugar
  • 10 oz. package Stonemill® Kitchens Artichoke Jalapeño & Parmesan Dip
  • 1 jar jarred tomato pasta sauce


  1. Sauté onion and garlic in 1 tbs. olive oil. Cool to room temperature.
  2. Preheat oven to 375 degrees F.
  3. Mix remaining ingredients, including onion and garlic.
  4. Roll mixture into 2 1/2-inch meatballs.
  5. In a hot pan with 1 tbsp. olive oil, brown all sides of the meatballs.
  6. Pour your favorite tomato pasta sauce into an 8 x 8 oven proof 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 approx. 25 to 30 minutes at 375 degrees F until the internal temperature of meatballs reads 165 degrees F.
  8. Serve with pasta or on a bun for a meatball sandwich with peppers, onion, and cheese.

Beverage Pairings

Pair with your favorite champagne.

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