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!
Servings: 4
Calories: 440kcal
Ingredients
- 1 Onion divided ½ grated, ½ chopped
- 1 Egg
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- ¼ cup Parsley chopped
- ¼ cup Breadcrumbs gluten-free
- ⅛ cup Parmesan Cheese freshly grated
- 1 lb Ground Beef grass-fed
- 1 tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic minced
- ¼ cup Red Wine
- 28 oz Marinara Sauce
- Parmesan Rind optional
Instructions
- In a large bowl, grate half the onion, then add the egg, parsley, oregano, thyme, breadcrumbs, grated parmesan, salt, and pepper, and stir to combine.1 Onion, 1 Egg, 1 teaspoon Sea Salt, ½ teaspoon Black Pepper, 1 teaspoon Oregano, 1 teaspoon Thyme, ¼ cup Parsley, ¼ cup Breadcrumbs, ⅛ cup Parmesan Cheese
- Next, add the ground beef and use your hands to gently combine the meatball mixture. Be careful not to over-mix!1 lb Ground Beef
- Using a cookie scoop, measure 12 meatballs and place them on a baking sheet lined with parchment paper.
- Heat your Dutch oven over medium-high heat. Once warm, add the extra virgin olive oil. Add the meatballs in a single layer, careful not to overcrowd the pan. Cook the meatballs until they are golden brown and form a nice crust on all sides. Transfer them to a plate lined with a paper towel and set aside. Cook the meatballs in batches if needed, to ensure you do not overcrowd the pan.1 tablespoon Extra Virgin Olive Oil
- Reduce the heat to low add the chopped onion and saute for 5-7 minutes or until soft and translucent. Add the garlic and cook for 30 seconds.2 cloves Garlic
- Next, deglaze with the red wine and carefully scrape up any pieces that are stuck to the bottom of the pot. Simmer for another minute and allow the wine to reduce.¼ cup Red Wine
- Add the marinara sauce and stir to combine. Place the seared meatballs into the tomato sauce and gently stir to combine. Cover with a lid and simmer on low heat for 25-30 minutes.28 oz Marinara Sauce , Parmesan Rind
Notes
Expert Tips And Notes
- Don’t Overmix: Use your hands to lightly combine the meat mixture until just incorporated. Overmixing can make the meatballs dense and tough, so keep it light for the best texture.
- Deglaze The Pan: Don’t worry if your meatballs break apart a little bit when you sear them. Those brown bits that get stuck to the bottom of the pan will get scraped up when you deglaze the pan and add so much flavor to the sauce.
- Grate Your Onion: Grating the onion adds so much moisture. Don’t skip this step. You can even use the grating attachment on your food processor to make it easy.
- Grate Your Own Parmesan And Save The Rind: When buying Parmesan cheese, make sure you’re getting the real deal—look for the Parmesan stamp on the rind to confirm its authenticity. I always save the rinds and keep them in the freezer—they’re perfect for adding rich flavor to soups and sauces!
Nutrition
Calories: 440kcal | Carbohydrates: 19g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 2009mg | Potassium: 1009mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1292IU | Vitamin C: 22mg | Calcium: 129mg | Iron: 5mg
