Asiago Meatballs
Simple, yet incredibly decadent cheesy Low & Slow Asiago Meatballs will be your new favorite go-to appetizer. The best part is that they can be changed up to fit your taste.
Servings 2 lbs of Asiago Meatballs
Ingredients
- 1 cup of chicken broth
- 1 can of diced roasted tomatoes drained
- 16 ounces container of sour cream
- 2 cups of asiago cheese shredded
- 1 ¼ cup of mayonnaise
- 6 oz cream cheese this time we used Savory Garlic Philadelphia Cooking Creme
- 1 tablespoon minced garlic we left it out because we used the cooking creme
- 1 cup of green onions thinly sliced
- 2-3 teaspoons of herbs your choice - we used cilantro and basil
- 1 package 2 to 3 pounds fresh or frozen, fully cooked meatballs
Instructions
- In a saucepan mix together all ingredients, except meatballs and allow to simmer, stirring frequently, for about 5 to 10 minutes.
- If you want to serve the meatballs over a pasta or rice, add 1 cup of heavy cream and 1/4 cup of butter to the sauce too.
- Add the meatballs to a crockpot set to low. Pour the sauce over the meatballs, cover and cook for 3-4 hours before serving.