Dutch Oven Meatballs

5 from 1 vote

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

Cook Time 50

Total Time 1 10

Servings 2-ounce meatballs

Calories 133kcal

Author Ashley Petrie, RDN, LDN

Equipment

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

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.