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    Home » Recipes » Main Dishes

    Updated: Aug 17, 2023 · Published: Jul 18, 2022 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · 2 Comments

    Dutch Oven Meatballs in Tomato Sauce

    Jump to Recipe Print Recipe

    These Dutch Oven Meatballs are seared to perfection, then simmered in homemade tomato sauce for the most tender, juicy, and flavorful meatballs you’ll ever taste. Made entirely in one pot, this classic Italian dish is perfect for the holidays and is make ahead-friendly.

    A bowl of Dutch oven meatballs in tomato sauce with pasta. The bowl is surrounded by a wedge of parmesan cheese, garlic heads, basil, tomatoes, and a cheese grater.

    Growing up, spaghetti night usually meant frozen meatballs and store-bought marinara sauce. While convenient on a busy weeknight, homemade spaghetti and meatballs simply tastes so much better.

    If you’re intimidated by the idea of making meatballs from scratch or think it seems too time-consuming, rest assured that this easy recipe will change your mind.

    Made entirely in one pot, this Dutch oven meatball recipe is exactly how I’ve been making my meatballs for years. They’re perfectly tender, made with fresh ingredients, and bursting with rich, aromatic flavors. They’re a huge hit around the holidays or when we’re just craving comforting Italian food.

    Today, I’m walking you through how to make the best Dutch oven meatballs, including which ingredients to use, tips that guarantee they turn out right the first time, and some of my favorite sides to serve with this classic Italian dish.

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    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.
    The ingredients to make Dutch oven meatballs. Each ingredient is labeled with text. They include ground turkey, ground beef, eggs, parmesan, San Marzano tomatoes, basil, onion, garlic, whole milk, panko breadcrumbs, oil, salt, and seasonings.

    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.
    A white bowl filled with spaghetti and Dutch oven meatballs in tomato sauce.

    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.

    A loaf of sourdough bread on a cutting board. Some of the bread has been cubed.
    Homemade fresh breadcrumbs in a clear glass bowl.

    Equipment Notes

    Here are some notes on any special equipment I used to make this recipe.

    • Dutch Oven- An enameled Dutch oven is the best tool for searing and simmering homemade meatballs thanks to its even heat distribution and excellent heat retention.
    • Blender or Immersion Blender- To puree the San Marzano tomatoes, you'll need either a standard blender or an immersion blender.
    • Cheese Grater- You'll need a cheese grater if you're grating your own Parmesan cheese, which I highly recommend.

    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.

    Panko breadcrumbs mixed with whole milk in a small glass bowl.
    Freshly grated parmesan cheese on a green plate.
    Pureed San Marzano tomatoes in a glass bowl.

    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.

    Diced onion, garlic, basil, parmesan cheese, and seasonings whisked together with egg in a glass bowl.
    Homemade meatball mixture in a glass mixing bowl.

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

    Fourteen raw meatballs on a gray plate.

    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.

    Meatballs searing in olive oil in a Dutch oven.
    Seared meatballs cooking in a Dutch oven.
    Seared meatballs on a gray 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.

    Onion and garlic sautéing in the same pot the meatballs were seared in. There are crispy bits of meatballs remaining in the pot.

    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!

    Pureed San Marzano tomatoes added to the Dutch oven with the onion and garlic.
    Seared meatballs simmering in homemade tomato sauce in a Dutch oven.
    Dutch oven meatballs being served with spaghetti.

    ​​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.

    Spaghetti and meatballs topped with grated parmesan cheese and a basil leaf in a white bowl.

    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.

    A bowl of spaghetti and meatballs topped with grated parmesan cheese and a single basil leaf. Out of focus in the background is a few garlic heads, basil leaves, tomatoes, and a block of parmesan cheese.

    Frequently Asked Questions

    Can I make this recipe without a Dutch oven?

    Certainly! You can make this recipe in any pot that has enough space for both the meatballs and tomato sauce.

    Can I bake the meatballs instead of searing?

    Yes, you can bake the meatballs at 375°F for 20-25 minutes until they reach an internal temperature of 165°F as an alternative to searing. However, this method may result in a slightly less flavorful tomato sauce compared to searing.

    Why did my meatballs fall apart?

    These meatballs are intentionally soft and delicate, which results in a tender, juicy texture. To prevent them from breaking apart while searing, use a flat-edged utensil and tongs to gently release them from the pan and flip them.

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    📖 Recipe

    A bowl of Dutch oven meatballs in tomato sauce with pasta.
    Print Pin SaveSaved!
    5 from 1 vote

    Dutch Oven Meatballs

    These Dutch Oven Meatballs are seared to perfection, then simmered in homemade tomato sauce for the most tender, juicy, and flavorful meatballs you’ll ever taste. Made entirely in one pot, this classic Italian dish is perfect for the holidays and is make ahead-friendly.
    Course Main Course
    Cuisine Italian
    Prep Time 20 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 28 2-ounce meatballs
    Calories 133kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • 6-Quart Enameled Dutch oven
    • Immersion blender or blender
    • Cheese grater
    • Tongs

    Ingredients

    For the Meatballs

    • 2 cups panko breadcrumbs
    • 1 cup whole milk
    • ½ large yellow onion finely diced
    • 4 cloves garlic minced
    • ½ cup fresh basil chopped
    • ½ cup parmesan cheese freshly grated
    • 1 teaspoon kosher salt
    • ¼ teaspoon red pepper flakes
    • 2 large eggs
    • 1 pound ground beef 80-85% lean
    • 1 ¼ pounds ground turkey 93% lean
    • ¼ cup olive oil for searing

    For the Tomato Sauce

    • ½ large yellow onion finely diced
    • 4 cloves garlic minced
    • 1 teaspoon kosher salt
    • 1 teaspoon Italian seasoning
    • ¼ teaspoon red pepper flakes
    • 56 ounces San Marzano whole peeled tomatoes pureed

    Instructions

    Prepare the Meatballs

    • 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.
      2 cups panko breadcrumbs, 1 cup whole milk
    • 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.
      ½ large yellow onion, 4 cloves garlic, ½ cup fresh basil, ½ cup parmesan cheese, 1 teaspoon kosher salt, ¼ teaspoon red pepper flakes, 2 large eggs, 1 pound ground beef, 1 ¼ pounds ground turkey
    • Roll the mixture into approximately 24-28 two-ounce meatballs, being careful not to overwork the meat.
    • 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.
      ¼ cup olive oil

    Prepare the Tomato Sauce

    • 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.
      ½ large yellow onion, 4 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes
    • 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.
      56 ounces San Marzano whole peeled tomatoes
    • 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!

    Notes

    • Keep things cold. Handle the meatball mixture minimally to prevent the fat from melting. Refrigerate the mixture and rolled meatballs until just before cooking.
    • Keep Hands Moistened. Wetting your hands with a small amount of water while rolling the meatballs can prevent sticking.
    • Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
    • Make Ahead: Raw meatballs can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.

    Nutrition

    Serving: 1meatball with sauce | Calories: 133kcal | Carbohydrates: 7g | Protein: 10.5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 162mg | Potassium: 86mg | Fiber: 1g | Sugar: 3g | Vitamin C: 4mg | Calcium: 45mg | Iron: 1.8mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

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    Reader Interactions

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      Recipe Rating




    1. Patricia says

      December 12, 2022 at 6:43 pm

      5 stars
      Loved this recipe! The meatballs are flavorful and tender. I had them with garlic bread and salad. Yummy 🙂

      Reply
      • Ashley Petrie says

        December 12, 2022 at 6:44 pm

        Thank you so much! So glad you enjoyed them 🙂

        Reply

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