Easy Dutch Oven Meatballs In Tomato Sauce

These Dutch Oven Meatballs are tender, and flavorful and will transform your weeknight dinner routine! Made with a perfect blend of herbs and simmered in a rich tomato sauce, these meatballs come out perfectly cooked every time. Best of all, everything comes together in one pot, making cleanup a breeze!

These homemade meatballs are the kind of meal that makes you feel like a total kitchen pro—without actually doing much work. They are a staple in our house—I even make them for holidays because they’re always a hit! Juicy, tender, and simmered to perfection in a rich, flavorful sauce, they never last long at our table.

So, why the Dutch oven? Because it’s the ultimate secret weapon that will help you create meatballs that stay moist on the inside while developing that perfect golden crust on the outside. The even heat allows you to sear them perfectly, and then the heavy lid locks in all those delicious flavors as they simmer away in the tomato sauce—giving you restaurant-quality results right at home. 

If you are looking for more Dutch oven recipes check out my Dutch Oven Barbacoa, Dutch Oven Meatloaf, or One Pot Lasagna Soup.

Ingredients

• Yellow Onion: Grated yellow onion, is the moisture maker in this meatball recipe! While grating can be cumbersome, it is so worthwhile. Make sure you also add the onion juice to the meat mixture. You will also need some chopped onion for the tomato sauce.
• Egg: The egg acts as a binder, holding the meatball mixture together. Without it, your meatballs might crumble apart when cooking. When shopping for eggs, look for organic pasture-raised eggs.
• Italian Pasley: Unlike curly parsley, which is often just decorative, Italian parsley brings a more pronounced, slightly peppery taste that complements the other seasonings.
• Oregano And Thyme: I love using fresh herbs for the best flavor, but in the winter, dried herbs work just as well. You can also swap them out for Italian seasoning
• Sea Salt And Black Pepper: Sea salt enhances all the other flavors, while black pepper adds just the right amount of warmth and spice. Don’t skimp on these—they make a big difference! If you don't have sea salt you can use Kosher salt instead, just please skip the table salt!
• Breadcrumbs: I like to use homemade breadcrumbs, but you can use storebought if you like. If you are gluten-free, be sure to use gluten-free breadcrumbs. 
• Parmesan Cheese & Rind: Freshly grated Parmesan cheese goes hand in hand with meatballs. If you have a Parmesan rind, throw it into the sauce while simmering—it infuses the sauce with even more richness. 
• Ground Beef: I recommend using 85/15 grass-fed ground beef. If your beef is leaner it won't have as much flavor and the meatballs can turn out dry.
• Extra Virgin Olive Oil: Use any high-quality extra virgin olive oil, you can also use avocado oil if you prefer.  
• Garlic: Fresh garlic adds a nice little punch to the tomato sauce. If you are not a fan, you can leave it out.
• Red Wine: When cooking, make sure you use a wine that you would enjoy drinking. The red wine will cook down and add an extra layer of depth to the sauce. If you don't cook with wine, no problem. You can substitute it with a little beef broth. 
• Marinara Sauce: While you can certainly grab some San Marzano tomatoes and make homemade sauce, however, I like to use Rao's Marinara sauce to keep things super simple. But you do you, boo! 

See the recipe card for full information on ingredients and quantities.