Recipe Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 4 teaspoons minced garlic
- heaping 1/3 cup sun-dried tomatoes, patted dry and chopped
- 1/2 cup parmesan cheese, grated
- 1 teaspoon chili flakes
- 16 frozen pre-cooked meatballs
- 2/3 cup Daisy French Onion Dip
- 1 Tablespoon chopped fresh basil, optional
Recipe Directions
- Add olive oil and butter to a large pan. Once butter melts, add flour and cook 1 minute, stirring frequently.
- Whisk in broth, heavy cream, and garlic. Scrape any brown bits from pan. Bring to a boil. Reduce heat to medium and gently cook uncovered, until slightly thickened (2-3 minutes).
- Add sun-dried tomatoes, parmesan, chili flakes, and frozen meatballs. Set heat to low, cover with lid, and simmer until meatballs are heated through and sauce has thickened slightly (5-7 minutes).
- Place Daisy French Onion Dip in a small mixing bowl. Slowly whisk in 1 cup of hot sauce. Slowly pour sauce back into pan and stir until evenly combined.
- Garnish with basil, if desired. Serve over pasta or mashed potatoes.
To make homemade meatballs, combine 1 1/2 pounds of ground meat (chicken, beef, pork, turkey, or a combo), 1 tablespoon Italian seasoning, 1/2 teaspoon chili flakes, 1/2 cup grated parmesan cheese, and a pinch of salt and pepper until combined. Roll into 1 1/2 inch balls. Bake on parchment lined baking sheet at 350°F for 20 – 25 minutes or until the internal temperature reaches 165°F.
