Fall head over heels for our Marry Me Meatballs, featuring tender meatballs enveloped in a luscious, creamy sauce made with Daisy French Onion Dip. This dish combines the rich flavors of caramelized onions with succulent meatballs, creating a meal that is both comforting and irresistible. These Marry Me Meatballs taste fancy but are oh-so-easy to make. Creamy, cheesy, warm, and satisfying, they are indulgent without being heavy. They are simply comfort-food at their finest.

The signature sauce, made with Daisy French Onion Dip, cream, garlic, parmesan, and sun-dried tomatoes are packed with umami, tang, and a hint of sweetness. It clings to the meatballs, keeping them tender and juicy, and adds depth of flavor in every bite.

Ready in a snap, the use of fully cooked, frozen meatballs ensures that dinner is on the table in less than 30 minutes, making it perfect for busy weeknights. The Daisy French Onion Dip is used as a flavorful shortcut that is packed with caramelized onion flavor, adding depth, richness, and convenience to the sauce.

• Olive Oil and Butter (1 tablespoon each): Adds flavor and helps cook the flour.
• Flour (1 tablespoon): Helps the sauce thicken.
• Chicken Broth (1 cup): Adds flavor to the sauce.
• Heavy Cream (1 cup): Also called Whipping Cream, it adds a creamy, rich element to the sauce.
• Minced Garlic (4 teaspoons): Adds a savory flavor that balances the richness of the cream and adds complexity of flavor.
• Sundried Tomatoes (1/3 cup): Adds bold, tangy-sweet flavor and brightness that perfectly complement the creamy sauce. They also add a great pop of color.
• Grated Parmesan Cheese (1/2 cup): Adds a salty, nutty, umami flavor to the sauce.
• Chili Flakes (1 teaspoon): Also called Red Pepper Flakes, they add a tiny bit of heat and a tiny pop of color to the sauce.
• Precooked, frozen meatballs (about 16): Convenient and great for quick meals, they are an effortless way to add protein to the dish.
• Daisy French Onion Dip (2/3 cup): A great shortcut to building big flavor, it contains the perfect mixture of caramelized onion flavor and spices. It adds a velvety texture to the sauce, making it luscious and delicious.
• Fresh Basil (1 tablespoon, optional): Adds a burst of herby goodness and adds a bit of color to the sauce.

• All olive oil or all butter may be used instead of half of each.
• The chicken stock may be increased to 1 ½ cup and the cream reduced to ½ cup as a calorie savor, but it will make the sauce thinner.
• Replacing ½ cup of the chicken stock with white wine will add a touch of acidity and depth of flavor.
• Pecorino Romano or Asiago may be substituted for the parmesan.
• The amount of chili flakes may be adjusted to taste. Add more for a bit of heat, or less if you don’t want heat at all.
• Any flavor of frozen meatball will work well in this recipe.
  • Or you can make your own: Combine 1 1/2-pound 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 a parchment lined baking sheet at 350°F. for 20-25 minutes or until the internal temperature reaches 165°F.
• Other cooked proteins may be substituted for meatballs.
• Allow the flour to cook for a full minute to remove the “raw” flavor.
• Adding a sprinkle of herbs will add a burst of freshness. Fresh basil, oregano, thyme, and parsley are good choices.
• Feel free to add fresh veggies such as fresh mushrooms, fresh spinach, or frozen English peas.
• Adding a few teaspoons of drained capers will add a salty, briny flavor.

1. Add olive oil and butter to a large pan. Once the butter melts, add flour and cook for 1 minute, stirring frequently.
2. Whisk in broth, heavy cream, and garlic. Scrape any brown bits from the pan. Bring to a boil. Reduce heat to medium and gently cook uncovered, until slightly thickened (2-3 minutes).
3. 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).
4. Place Daisy French Onion Dip in a small mixing bowl. Slowly whisk in 1 cup of hot sauce. Slowly pour back into pan and stir until evenly combined.
5. Garnish with basil, if desired. Serve over pasta or mashed potatoes.