Marry Me Meatballs
Marry Me Meatballs
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.
Marry Me Meatball Ingredients
- 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.
Substitutions, Variations, and Tips
- 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.
How to Make Marry Me Meatballs
- Add olive oil and butter to a large pan. Once the butter melts, add flour and cook for 1 minute, stirring frequently.
- 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).
- 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 back into pan and stir until evenly combined.
- Garnish with basil, if desired. Serve over pasta or mashed potatoes.
French Onion Biscuits
Heavenly French Onion Biscuits
The caramelized onion flavor comes from the Daisy Sour Cream French Onion Dip. It has all the homemade flavor of caramelized onions and herby goodness, with none of the work. It makes the biscuits tender and flaky with a rich, decadent flavor.
Easy French Onion Biscuits Ingredients
- All-Purpose Flour (2 cups): The most versatile flour, it can be found in most kitchens. It contains protein, which forms gluten, helping the dough stretch and create a light, airy texture.
- Baking Powder (1 tablespoon, plus 1 teaspoon): A main ingredient for leavening. It adds volume and lightness to the batter.
- Salt (1/2 teaspoon): Helps enhance the flavors and balances the dough.
- Baking Soda (1/2 teaspoon): Another ingredient for leavening. It helps the batter rise and gives baked goods a light and fluffy texture.
- Daisy French Onion Dip (1 1/2 cups): The secret ingredient to this delicious dish, the dip adds a creamy deliciousness. It has all the flavor of caramelized onions with none of the work. It makes the base of the sauce silky and creamy with the homemade tastes that like it took hours to develop.
- Vegetable Oil (1 tablespoon, plus 1 teaspoon): One of the best options for baking, it has a mild, neutral flavor.
- Salted Butter (4 tablespoons, softened): Accentuates the flavors of the biscuits and seasoning.
- Everything Bagel Seasoning (1 tablespoon): A toasty, nutty seasoning with dried onion, garlic, and salt. It adds flavor and visual interest to the biscuits.
Substitutions, Variations, and Tips
- Daisy Sour Cream Creamy Ranch Dip may be used in place of the French Onion Dip for an herbier flavor with all the same great qualities.
- You’ll want to carefully measure your flour. The easiest way to do this is to scoop it into your measuring cup and level off the top with a knife.
- Melted unsalted butter may be used in place of the vegetable oil. Make sure your butter is melted, but room temperature.
- Other seasoning blends may be used in place of everything bagel seasoning. Experiment with your favorite blends for fun new combinations.
- Don’t overwork your batter. Mix just until coarse crumbs form (see below). Then, pat the dough into shape. Overworking (overmixing) will cause tough biscuits.
- You can cut the biscuits with a knife, biscuit cutters, or a round glass dipped in flour. Reshape any remaining dough to make more biscuits.
- Lightly flour your work surface to keep the biscuits from sticking.
- You can use a marble slab, parchment paper, or foil on your surface to form and cut the biscuits.
- Line your baking sheet with parchment or use silicon baking sheets, sprayed with non-stick spray, to keep the biscuits from sticking to the pan.
How to make Easy French Onion Biscuits
- Preheat oven to 425°F. Position one of the racks in the middle.
- In a medium-sized bowl, whisk the flour, baking powder, salt, and baking soda until well mixed.
- Spoon dollops of Daisy Sour Cream French Onion Dip and drizzle vegetable oil on top of the dry mixture. Stir until all is just moistened.
- Lightly flour a surface. Turn the dough out onto the surface (including dry bits on the bottom of the bowl) and use your hands to knead the dough roughly 8 times.
- Lightly re-flour the surface. Using a rolling pin or your hands to roll or pat the dough into a ¾” thick circle that’s about 8” wide.
- Cut out 6 biscuits with a biscuit cutter or a sharp knife. Re-knead the scraps a couple of times, roll them back out, then cut 2 more biscuits. Discard any leftover scraps.
- Line a cookie sheet with parchment or a silicon baking mat. Spray with non-stick spray.
- Softly and carefully brush the tops of the biscuits with half of the softened butter (do not deflate biscuits by using too much pressure). Sprinkle the tops with the everything seasoning.
- Bake for 12-15 minutes or until golden brown on top. If the seasoning begins to over-toast, tent cover with aluminum foil for the last few minutes of baking.
- Remove from oven and serve warm with the remaining butter.
French Onion Mushroom Ravioli
French Onion Mushroom Ravioli
This Mushroom Ravioli with French Onion Sauce takes less than 15 minutes to prepare. With only 5 ingredients it is the perfect dish for busy weeknight dinners. The secret to the delicious sauce? The creamy and silky French Onion Sauce is made with Daisy Sour Cream French Onion Dip. It has all the homemade flavor of caramelized onions and herby goodness with none of the work. The quick sauce is combined with fresh packaged ravioli, creating an impressive, yet super easy dinner in minutes.
Not only is the French Onion Sauce easy to make, it’s also easily customizable. Fresh herbs and extra Parmesan cheese add an elegant touch. Adding any precooked meat or veggies to the sauce will make a heartier dish sure to please your family and friends. This recipe is easily scalable. You can double it for larger groups or divide it in half for a couple.
You’ll enjoy this restaurant quality pasta with French Onion Sauce so much that it’s sure to become a staple in your recipe rotation. This easy but simple dish will impress your guests with minimal prep time.
Mushroom Ravioli with French Onion Sauce Ingredients
- Premade Mushroom Ravioli (18 ounces): Easily accessible in your grocery refrigerator section, premade pasta cooks in only a few minutes and have the fresh taste that rivals homemade pasta without the mess. The texture of fresh pasta is more tender and chewier than frozen pasta.
- Daisy French Onion Dip (1 cup): The secret ingredient to this delicious dish, the dip, adds a creamy deliciousness. It has all the flavor of caramelized onions with none of the work. It makes the base of the sauce silky and creamy with a homemade taste like it took hours to develop.
- Heavy Cream (also called Whipping Cream, 1/2 cup): Adds a richness to the sauce and thins it to the perfect consistency.
- Parmesan Cheese (2 tablespoons, plus more for garnish): Best when freshly shredded, it adds a nutty saltiness to the sauce and is the classic finishing touch to pasta that you know and love.
- Salt and Fresh Cracked Black Pepper (to taste): These simple spices found in every kitchen, elevate your dishes, and enhance the other flavors. Easily customizable to individual tastes, each person can adjust the seasoning of their portion.
- Optional Fresh Basil (a few leaves): It adds a touch of freshness with the classic flavor for which Italian food is known.
Substitutions, Variations, and Tips
- Any flavor of prepared fresh ravioli may be substituted for mushroom ravioli.
- Frozen ravioli may be used in place of fresh, adjusting the cooking time per the directions on the package.
- Half and Half, whole milk, or chicken broth may be used in place of heavy cream. Note, the sauce will be thinner.
- Pecorino, Romano, or Asiago cheese may be substituted for Parmesan. Freshly shredded Parmesan is best. It’s more cost effective, tastes better, and melts better than pre-shredded cheese.
- Try swapping the optional fresh basil for other fresh herbs. Fresh thyme or fresh rosemary would complement the mushroom ravioli well.
- A sprinkling of dried Italian herbs is also a good compliment to the sauce.
- Try adding fresh sauteed mushrooms for a heartier pasta.
- Easily customizable by adding your favorite precooked protein such as grilled chicken, sun-dried tomatoes, or roasted veggies.
- If the sauce is too thick, you can add a spoonful of hot pasta water, one spoon at a time until you reach the desired consistency.
- If you’re serving a larger group, this recipe is easily doubled. Simply double the ingredients and follow the directions for preparation. Likewise, the recipe can be halved to serve a couple
How to make Mushroom Ravioli with French Onion Sauce
- In a large pan combine Daisy French onion, heavy cream, and parmesan, slowly bring to a simmer (approximately 4-6 minutes). Stir often. Do not boil.
- Meanwhile, cook the ravioli according to the package instructions in a large pot with salted water. Drain the ravioli.
- Gently stir the drained ravioli into the warm sauce to coat.
- If desired, season with salt and pepper to taste, and then garnish with fresh basil and additional parmesan cheese.