Dutch Oven Meatballs

Why You’ll Love This Recipe

Dutch Oven Meatballs are the ultimate comfort food, combining the rich flavors of perfectly seasoned meatballs and a simmering sauce. The Dutch oven ensures that the meatballs stay tender and juicy as they slow cook in the sauce, while the tight-fitting lid locks in moisture and flavor. This recipe is simple enough for a weeknight dinner but fancy enough to serve for guests. Plus, the meatballs can be made ahead of time and stored, making them perfect for meal prep. With so many ways to enjoy them, this dish is sure to become a staple in your recipe rotation.

Ingredients

For the meatballs:

• 1 lb ground beef (or a mix of ground beef and pork)

• 1/2 cup breadcrumbs (preferably Italian)

• 1/4 cup grated Parmesan cheese

• 1 egg

• 2 garlic cloves, minced

• 1 tbsp chopped fresh parsley

• 1/2 tsp dried oregano

• Salt and pepper, to taste

• 1 tbsp olive oil for browning

For the sauce:

• 2 cups marinara sauce (store-bought or homemade)

• 1/4 cup water or beef broth

• 1/2 tsp dried basil

• 1/4 tsp red pepper flakes (optional, for a little heat)

• 1 tbsp olive oil (for the Dutch oven)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until just combined. Avoid overmixing, as this can make the meatballs tough.

2. Form the meatballs: Shape the mixture into meatballs about 1-1.5 inches in diameter. You should get around 16-20 meatballs depending on the size.

3. Brown the meatballs: Heat 1 tbsp of olive oil in a Dutch oven over medium heat. Once the oil is hot, add the meatballs in batches, ensuring not to overcrowd the pot. Brown each meatball on all sides, about 5 minutes. Once browned, remove them from the Dutch oven and set aside.

4. Make the sauce: In the same Dutch oven, add 1 tbsp of olive oil and heat over medium heat. Pour in the marinara sauce and water (or beef broth), and stir in the basil and red pepper flakes (if using). Bring the sauce to a simmer.

5. Return the meatballs: Gently return the browned meatballs to the Dutch oven, submerging them in the sauce. Cover the pot with a lid and let them simmer on low heat for 25-30 minutes, or until the meatballs are cooked through and have absorbed the flavors of the sauce.

6. Serve: Once the meatballs are done, serve them over pasta, on a sub roll with melted cheese, or on their own with a side of crusty bread to soak up the sauce.

Servings and Timing

• Servings: 4-6

• Total time: 45 minutes

• Active time: 20 minutes

• Cooking time: 25-30 minutes

Variations

• Cheese Stuffed Meatballs: Add a small cube of mozzarella cheese in the center of each meatball before forming them for a gooey, cheesy surprise inside.

• Spicy Meatballs: Add more red pepper flakes to the sauce or incorporate chili flakes into the meatball mixture for added heat.

• Gluten-Free Option: Use gluten-free breadcrumbs or ground oats to make these meatballs gluten-free.

• Herb Variation: Add other herbs like thyme, rosemary, or basil to the meatball mixture or sauce for different flavor profiles.

• Italian Sausage Meatballs: Mix in some ground Italian sausage for a more flavorful, juicy meatball.

Storage/Reheating

• Storage: Leftover Dutch Oven Meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce will continue to enhance the flavor of the meatballs.

• Reheating: Reheat the meatballs and sauce in a skillet or Dutch oven over low heat, adding a little extra water or broth if needed to keep the sauce from drying out. You can also microwave them in a microwave-safe dish for 1-2 minutes, stirring halfway through.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, you can use ground turkey or chicken for a leaner version of these meatballs. Be sure to keep an eye on the cooking time, as poultry may cook faster than beef.

Can I freeze Dutch Oven Meatballs?

Yes, you can freeze the cooked meatballs with sauce. Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove or in the microwave.

Do I have to brown the meatballs first?

Browning the meatballs before simmering them in the sauce gives them more flavor and helps them hold their shape. However, if you’re short on time, you can skip this step and cook the meatballs directly in the sauce, though they won’t have the same depth of flavor.

Can I use a different sauce?

Absolutely! You can use a tomato-based sauce like marinara, a cream-based sauce, or even a barbecue sauce depending on your preference. Just make sure the sauce complements the flavor of the meatballs.

How do I know when the meatballs are cooked through?

To ensure the meatballs are cooked through, check that the internal temperature has reached 165°F (74°C) using a meat thermometer. Alternatively, you can cut one open to check if it’s no longer pink in the center.

How do I prevent my meatballs from falling apart?

Make sure to handle the meatball mixture gently and avoid overmixing. Also, be sure to brown the meatballs on all sides, which helps them hold together during cooking. If you’re concerned, you can chill the meatballs for 15-20 minutes before browning them to help them firm up.

Can I make the meatballs ahead of time?

Yes, you can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. You can also freeze uncooked meatballs and cook them directly from frozen.

Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the refrigerator for 2-3 days. Simply reheat it before adding the meatballs to simmer.

Can I use a slow cooker instead of a Dutch oven?

Yes, you can transfer the browned meatballs to a slow cooker, pour the sauce over them, and cook on low for 4-5 hours or until the meatballs are cooked through.

Can I serve these meatballs with something other than pasta?

Yes! Serve the meatballs over rice, mashed potatoes, or polenta for a different twist. They also work great as part of a sub sandwich or with a side of garlic bread.

Conclusion

Dutch Oven Meatballs are the ultimate comfort food, packed with rich flavor and tender texture. The combination of savory meatballs and a simmering, aromatic sauce makes for a meal that is both satisfying and simple to prepare. Whether you serve them over pasta, in a sandwich, or on their own, they are sure to be a hit. Try this recipe for your next family dinner or meal prep, and enjoy the cozy goodness of homemade meatballs!

Dutch Oven Meatballs

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Dutch Oven Meatballs are a comforting and flavorful dish that combines tender meatballs with a rich, savory sauce. The Dutch oven ensures that the meatballs stay tender and juicy as they slow cook in the sauce, creating a melt-in-your-mouth experience. Perfect for any occasion, whether served over pasta, on sub rolls, or on their own.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Dutch Oven
• Cuisine: Italian

Ingredients

1. 1 lb ground beef (or a mix of ground beef and pork)
   
   1/2 cup breadcrumbs (preferably Italian)
   
   1/4 cup grated Parmesan cheese
   
   1 egg
   
   2 garlic cloves, minced
   
   1 tbsp chopped fresh parsley
   
   1/2 tsp dried oregano
   
   Salt and pepper, to taste
   
   1 tbsp olive oil for browning
   
   2 cups marinara sauce (store-bought or homemade)
   
   1/4 cup water or beef broth
   
   1/2 tsp dried basil
   
   1/4 tsp red pepper flakes (optional, for a little heat)
   
   1 tbsp olive oil (for the Dutch oven)

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Instructions

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until just combined. Avoid overmixing to keep the meatballs tender.

1. Shape the mixture into meatballs about 1-1.5 inches in diameter. You should get around 16-20 meatballs depending on the size.
2. Heat 1 tbsp of olive oil in a Dutch oven over medium heat. Once hot, add the meatballs in batches, browning each side for about 5 minutes. Remove and set aside.
3. In the same Dutch oven, add 1 tbsp of olive oil and heat over medium heat. Pour in the marinara sauce, water (or beef broth), and stir in basil and red pepper flakes (if using). Bring the sauce to a simmer.
4. Gently return the browned meatballs to the Dutch oven, submerging them in the sauce. Cover the pot and let it simmer on low heat for 25-30 minutes, or until the meatballs are cooked through.
5. Serve the meatballs over pasta, in sub rolls with melted cheese, or on their own with a side of crusty bread.

Notes

1. Cheese Stuffed Meatballs: Add a small cube of mozzarella cheese in the center of each meatball before forming them for a gooey, cheesy surprise inside.
2. Spicy Meatballs: Add more red pepper flakes to the sauce or incorporate chili flakes into the meatball mixture for added heat.
3. Gluten-Free Option: Use gluten-free breadcrumbs or ground oats to make these meatballs gluten-free.
4. Herb Variation: Add other herbs like thyme, rosemary, or basil to the meatball mixture or sauce for different flavor profiles.
5. Italian Sausage Meatballs: Mix in some ground Italian sausage for a more flavorful, juicy meatball.
6. Storage: Leftover Dutch Oven Meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce will continue to enhance the flavor of the meatballs.
7. Reheating: Reheat the meatballs and sauce in a skillet or Dutch oven over low heat, adding a little extra water or broth if needed. You can also microwave them in a microwave-safe dish for 1-2 minutes, stirring halfway through.

Nutrition

• Serving Size: 1 meatball with sauce
• Calories: 320
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 55mg