Dutch Oven Meatballs Recipe
Dutch Oven Meatballs are a quick, easy, and delicious weeknight meal! You can serve them over pasta or as a party appetizer. Using a Dutch oven to fry your meatballs is a game-changer because its heavy bottom ensures even heating, reducing the risk of burning and cooking the meatballs perfectly. This recipe is simple and flexible—you probably have all the ingredients in your pantry!
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.