Easy Dutch Oven Italian Meatballs
These Dutch Oven Italian Meatballs are not like your typical meatballs, they are smaller and so soft that they melt in your mouth. They are made with beef and pork, quickly pan fried and simmered in a simple marinara sauce in a Dutch Oven.
Servings: 8 with leftovers
Calories: 436kcal
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 4 cloves garlic, minced
- ½ medium onion, minced
- ¼ cup Italian breadcrumbs
- 1 cup freshly grated parmesan cheese
- 1 cup milk
- 1 egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon basil
- 1 teaspoon garlic powder
- 3 tablespoon extra virgin olive oil, plus extra as needed
- 2 24oz jars Rao's Marinara sauce
Instructions
- Combine the ground beef, ground pork, garlic, onion, bread crumbs, parmesan cheese, milk, egg, salt, pepper, basil, and garlic powder in a large mixing bowl. The mixture should feel very loose and wet.
- Heat several tablespoons olive oil (enough to lightly coat the bottom of the pan) in a large sauté pan at medium heat. Working in batches adding olive oil as needed, use a large spoon to scoop about a large tablespoon of the meat mixture into a loose ball and place in the pan. Cook for about 1-2 minutes on each side or until golden brown.
- In a Dutch Oven add a layer of tomato sauce and meatballs, alternating until all of the meatballs have been added, finishing with a layer of sauce. Bring to a low boil and reduce to a slow simmer. Simmer for 20 to 30 minutes or until the meatballs are cooked through.
- Serve over pasta, polenta, with a chunk of crusty bread, or on their own with a salad or green vegetable.
Notes
Cold Meat: Ground beef and pork straight out of the fridge can be quite cold when mixing with your hands. Let the meat sit out for 15 minutes before mixing to make it a little easier/less cold on yourself.
Use Tongs: I find that using tongs is the most effective way to flip over the meatballs in the pan. They easily scrape up and turn over the meatballs, and it keeps your hands a little further away from the hot oil and fat.
Slow Cooker: These can also be made in a slow cooker or crockpot. Set the heat setting to low and allow the meatballs to simmer for 30 minutes to 1 hour.
Nutrition
Calories: 436kcal | Carbohydrates: 6g | Protein: 26g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 487mg | Potassium: 412mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 2mg
