Tender meatballs simmered in a homemade Italian tomato sauce—all done in under an hour. These Dutch Oven Meatballs & Sauce are so delicious, that your family will think you’ve been cooking all day!
The meatballs are packed with seasonings and flavour, and the sauce—oh, the sauce! Made with San Marzano tomatoes, it’s ready in no time and tastes amazing.
For leftovers, store them in an airtight container (I prefer glass ones) in the refrigerator for up to a week. You can also freeze them for up to three months. When you’re ready to eat, thaw in the refrigerator overnight. Reheat in the microwave for 1-2 minutes or in a saucepan if you have a larger portion. Just be careful not to break up the meatballs.
Dutch Oven Meatballs with Marinara make a quick, easy, and delicious weeknight meal! You can serve them over pasta or as a party appetizer. Enjoy!
Dutch Oven Meatballs Recipe
Equipment
- Dutch Oven
Ingredients
For the Meatballs
- 1 lb Ground beef
- 1 spicy Sausage link casing removed
- 1 slice Bread ground in the blender
- ½ Onion minced
- 1 Egg
- 2 Garlic cloves minced
- ¼ cup shredded Parmesan cheese
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 1 tsp Kosher salt
- 1 tsp Onion powder
- 1 tsp Worcestershire sauce
- 1 tbsp Fresh basil chopped
- 2 tbsp extra virgin Olive oil
For the Sauce
- 2 tbsp Olive oil
- 1 Shallot minced
- 2 Garlic cloves minced
- 1 tsp Black pepper
- 1 tsp Italian seasoning
- 1 tsp sea Salt or kosher salt
- ¼ cup dry white Wine
- 12 oz can crushed Tomatoes
- 1 Parmesan rind
Instructions
For the Meatballs
- In a bowl, combine all the meatball ingredients except the olive oil. Mix with your hands until well combined, but be careful not to overwork the meat to avoid tough meatballs.
- Heat olive oil in a Dutch oven over medium-high heat.
- Using a two-teaspoon scoop, form the mixture into balls, aiming for about 18-20 meatballs.
- Place the meatballs into the heated Dutch oven and pan-fry for about 10 minutes, turning them to brown all sides.
- Once browned, transfer the meatballs to a paper towel-lined plate and drain the fat from the Dutch oven.
For the Sauce
- In the same Dutch oven, add olive oil, garlic, and shallot. Sauté for 3 minutes.
- Add the spices and stir, then pour in the white wine to deglaze the pan.
- Slowly add the crushed tomatoes and toss in the Parmesan rind.
- Bring the sauce to a simmer for 2 minutes, then reduce the heat to low.
Put It Together
- Return the meatballs to the sauce and toss to coat.
- Top with grated Parmesan and chopped basil. Serve over pasta if desired. Enjoy!
Notes
- Sausage: If you don’t have a spicy sausage link, you can omit it or use a mild or sweet sausage link if you prefer less heat.
- Bread: You can substitute ¼ cup of dry, unseasoned breadcrumbs for the slice of bread.
- Make Ahead: This recipe is great for meal prep. Make it as directed and store it in a freezer-safe container or ziplock bag for up to 2 months.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 595 kcal |
| Carbohydrates | 27g |
| Protein | 85g |
| Fat | 90g |
| Cholesterol | 480mg |
| Sodium | 5239mg |
| Fiber | 6g |
| Sugar | 4g |
Can I Use a Different Type of Meat?
Yes, you can use a different type of meat for this recipe. Ground turkey, chicken, or pork all work well as substitutes for ground beef. If you use leaner meat, such as turkey or chicken, you might want to add a bit more olive oil to keep the meatballs moist. Just follow the same steps in the recipe, and you’ll still get delicious meatballs.
What Can I Serve With Dutch Oven Meatballs?
Dutch Oven Meatballs are very versatile! You can serve them over pasta, such as spaghetti or linguine, for a classic meal. They also make great appetizers for parties—just serve them with toothpicks. Another option is to serve them with a side of mashed potatoes or in a sandwich with some marinara sauce and melted cheese for a meatball sub.
How Do I Store and Reheat Leftovers?
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the meatballs and sauce in a skillet over low heat until heated through. If the sauce seems too thick, you can add a splash of water or broth to loosen it up. Alternatively, you can reheat them in the microwave, but be sure to cover them to avoid splatters.
