Perfect Cheesy Layered Meatball Dip

Frozen Italian meatballs bake in marinara with cream cheese, mozzarella, Parmesan, and Italian seasoning for a hot, hearty dip that is ready in 35–45 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Ingredients Method Notes

Ingredients

Main Ingredients

24 ounces Frozen, fully cooked Italian-style meatballs
24 ounces Marinara sauce
8 ounces Cream cheese, softened
1 cup Shredded mozzarella cheese
1/4 to 1/2 cup Grated Parmesan cheese

Seasonings and Garnish

1 teaspoon Italian seasoning
1 to 2 tablespoons Fresh parsley or basil, chopped, optional

For Serving

As needed Bread, crostini, crackers, or toasted sub-roll pieces

Method

Step-by-Step

Heat the oven to 375°F and lightly grease an 8- or 9-inch baking dish or small casserole dish.
Spread approximately half of the marinara sauce across the bottom of the prepared baking dish.
Arrange the frozen, fully cooked Italian-style meatballs over the sauce in an even layer.
Spoon or dollop the softened cream cheese over and between the meatballs.
Pour the remaining marinara sauce over the meatballs and cream cheese, then sprinkle evenly with mozzarella, Parmesan, and Italian seasoning.
Cover the dish loosely with foil and bake for about 20 minutes. Remove the foil and continue baking for 5–15 minutes, until the cheese is melted and bubbling and the meatballs are heated through.
Check that the center reaches at least 165°F with an instant-read thermometer. Garnish with chopped parsley or basil and serve hot with bread, crostini, crackers, or toasted sub-roll pieces.

Notes

Use thick marinara sauce to keep the dip scoopable. If using refrigerated rather than frozen meatballs, the baking time may be closer to 20–25 minutes. For better browning, add the mozzarella during the final 10–15 minutes of baking. Refrigerate leftovers and reheat gently until hot.