Dutch Oven Meatballs in Tomato Sauce

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Ground Beef- Opt for 80-85% lean ground beef to add moisture to the meatballs, keeping them tender and juicy.
• Ground Turkey- Lean ground turkey balances the richness of the beef and creates a well-balanced dish.
• San Marzano Tomatoes- I always use San Marzano tomatoes for making tomato sauce because they’re less acidic and slightly sweeter than other tomato varieties. Puree the tomatoes before adding them to the Dutch oven for a smoother consistency.
• Panko Breadcrumbs- Use either panko breadcrumbs or homemade breadcrumbs for the best texture. Soaking the breadcrumbs in milk adds moisture to the meatballs.
• Whole Milk- Adds moisture to the meatballs, keeping them tender and juicy. Squeeze any excess milk out of the breadcrumbs before adding them to the meatball mixture.
• Eggs- Binds the meatballs together.
• Parmesan Cheese- Adds a rich and nutty flavor. Grate your own Parmesan cheese for the best results.
• Onion- Finely dice the onion so that it cooks through and blends seamlessly into the meatballs.
• Garlic- Opt for freshly minced garlic for the best flavor.
• Fresh Basil- Fresh basil leaves add a peppery, anise-like flavor.
• Red Pepper Flakes- Lends a very subtle amount of heat to the meatballs and tomato sauce. Adjust to suit your tolerance for spice.
• Italian Seasoning- Infuses the tomato sauce with an earthy, herbaceous flavor.
• Kosher Salt- I use Diamond Crystal kosher salt in all of my cooking because it does not contain added ingredients like table salt often does.
• Olive Oil- Use good quality olive oil for searing the meatballs.

Substitutions and Variations

Here are a few ways you can customize these easy Dutch oven meatballs to fit your diet and taste preferences.

Substitutions

• Ground Beef & Turkey- Swap the ground beef or ground turkey for ground pork, ground sausage, or ground chicken.
• San Marzano Tomatoes- Substitute San Marzano tomatoes with canned whole tomatoes, crushed tomatoes, or tomato puree.
• Panko Breadcrumbs- Use regular breadcrumbs, crushed crackers, or make your own fresh breadcrumbs.
• Whole Milk- Any milk you have on hand can be substituted for whole milk.
• Eggs- Ricotta cheese, mashed potatoes, and even applesauce can be used in place of eggs in homemade meatballs. Making flaxseed or chia seed “eggs” is another option.
• Parmesan Cheese- Replace Parmesan cheese with Pecorino Romano cheese, Asiago cheese, or nutritional yeast.
• Onion- Swap fresh onion for ½ tablespoon of onion powder.
• Garlic- One teaspoon of garlic powder can be used in place of fresh garlic.
• Fresh Basil- Use 2 tablespoons of dried basil in place of fresh.
• Red Pepper Flakes- Substitute red pepper flakes with black pepper or cayenne pepper.
• Italian Seasoning- Make your own blend using dried oregano, basil, thyme, and rosemary.
• Kosher Salt- If using table salt or sea salt, start with half the amount called for in the recipe and adjust to taste.
• Olive Oil- Any neutral-flavored cooking oil with a high smoke point can be used to sear the meatballs.

Variations

• Gluten-Free- Use gluten-free breadcrumbs or make your own out of gluten-free bread.
• Dairy-Free- For a dairy-free option, soak breadcrumbs in non-dairy milk. Substitute Parmesan cheese with nutritional yeast, ground pine nuts, or vegan Parmesan.
• Herbed- Add more fresh herbs, such as parsley, oregano, and thyme, to the meatballs to give them an herbaceous flavor.
• Spicy- Add more red pepper flakes to the meatballs and tomato sauce for a spicier version of this recipe.
• Spinach- Mix finely chopped, cooked spinach into the meatballs for added nutrition.
• Mozzarella-Stuffed- Insert a small cube of low-moisture mozzarella cheese into the center of each meatball before searing.

How to Make Fresh Breadcrumbs

To make fresh breadcrumbs, simply cube any type of bread you have on hand and process it in a food processor until fine crumbs form. 

Sourdough bread is great for flavor and texture, but use what you have. You'll need about 2 cups of breadcrumbs for this recipe, which can be made from roughly 3 cups of cubed bread.

How to Make Dutch Oven Meatballs

Here is how to make homemade meatballs with tomato sauce.

For the Meatballs

Step 1: Prepare your ingredients. Start by soaking breadcrumbs in milk in a small bowl. Additionally, chop the onion and garlic for both the meatballs and the sauce. Chop the basil and grate the Parmesan cheese. Puree the San Marzano tomatoes in a blender.

Step 2: Make the meatball mixture. In a large mixing bowl, add half of the onion, half of the garlic, basil, Parmesan cheese, kosher salt, and red pepper flakes. Whisk in the eggs. Add ground turkey, ground beef, and soaked breadcrumbs. Gently mix with your hands until well combined.

Step 3: Shape the meatballs. Roll the mixture into approximately 24-28 two-ounce meatballs, being careful not to overwork the meat.

Step 4: Sear the meatballs. Heat olive oil in a large Dutch oven over medium heat. Sear the meatballs in batches for 4-5 minutes per side or until golden brown. Be gentle when flipping. Some small pieces may come off, which will add flavor to the sauce. Transfer seared meatballs to a plate.

For the Tomato Sauce

Step 5: Sauté the aromatics. In the same Dutch oven, add the remaining onion and garlic, along with kosher salt, Italian seasoning, and red pepper flakes. Sauté for about 5 minutes until the onion is translucent and starting to brown.

Step 6: Add tomatoes. Pour in the pureed San Marzano tomatoes, scraping the bottom of the pot to release any cooked-on bits. Reduce the heat to low and bring the sauce to a gentle simmer.

Step 7: Simmer the meatballs. Add the seared meatballs to the Dutch oven, ensuring each meatball is covered with sauce. Cover with a lid and simmer for 25-30 minutes. Taste for seasoning, then serve alongside pasta, salad, garlic bread, and more!

​​Dutch Oven Meatballs (Video)

Tips for Success

• Keep things cold. Handle the meatball mixture minimally to prevent the fat from melting. Refrigerate the mixture and rolled meatballs until just before cooking.
• Don’t overwork the meatballs. Handle the meat gently when mixing and shaping the meatballs to avoid overworking it. If packed too tightly, meatballs can become dense and chewy.
• Keep Hands Moistened. Wetting your hands with a small amount of water while rolling the meatballs can prevent sticking.
• Taste Before Cooking. Before searing all the meatballs, cook a small test meatball to check and adjust the seasoning if needed.
• Avoid overcrowding. Sear the meatballs in batches, typically two batches in a standard 6-quart cast iron Dutch oven.
• Handle meatballs gently while searing. Gently flip the meatballs using a flat-edged utensil and tongs. Be cautious, as these meatballs are tender. If they stick, use the utensil’s edge to gently release them. They become less delicate as they cook.
• Season to taste. Taste the tomato sauce before serving and season to taste.

What to Serve with Dutch Oven Meatballs

These Dutch oven meatballs, whether served with classic spaghetti or crusty garlic bread, pair well with a variety of delicious side dishes.

One of the most common sides to serve with Italian meatballs is pasta and other grains. Some delicious options include homemade sourdough pasta, pesto rigatoni, rice, farro, quinoa, mashed potatoes, and polenta.

Alternatively, consider serving different types of bread or rolls as a hearty side dish. Favorites like bruschetta, sourdough bread, sourdough garlic knots, garlic bread, garlic breadsticks, and dinner rolls are excellent choices.

Finally, for a lighter meal, pair these homemade meatballs with your favorite vegetables or side salad. Try roasted balsamic Brussels sprouts, buttery garlic green beans, air fryer cherry tomatoes, spinach Caprese salad, or Caesar salad.

🍝Got leftovers? Repurpose these meatballs to make tasty meatball subs, pizza, or calzones.

Storage and Reheating

How to Store

• Refrigerator- Store leftover meatballs and tomato sauce in an airtight container in the refrigerator for 3-4 days.
• Freezer- For longer storage, freeze meatballs in a freezer-safe plastic bag or container for up to 3 months.

How to Reheat

If your leftover meatballs are frozen, I recommend letting them thaw overnight in the refrigerator before reheating for best results.

• Stovetop- Add leftover meatballs with tomato sauce to a saucepan set over medium-low heat. Drizzle a small amount of water over the meatballs if the sauce seems too thick. Heat, stirring occasionally, until fully warmed through.
• Oven- Preheat the oven to 350°F. Spread the meatballs out in a baking dish and cover with aluminum foil. Heat for 15-20 minutes or until the meatballs are warmed through.
• Microwave- Transfer leftover meatballs to a microwave-safe bowl and cover with a lid or paper towel. Heat in 30-second intervals, stirring between each, until warmed through.

Make Ahead

Whether you’re cooking for the holidays or just want an easy weeknight meal, these Dutch oven meatballs are perfect for making ahead of time. 

You can either cook the entire dish to reheat later or prepare the raw meatballs and store them in the fridge or freezer until ready to cook. Raw meatballs will stay good in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Frequently Asked Questions

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