Description
These Dutch Oven Meatballs are quickly put together with very simple ingredients. While they are commonly used in Italian inspired recipes, you can easily change some of the ingredients to enjoy other flavor cuisines. Make extra to keep on hand in the freezer when you just don't know what to make for dinner.
Ingredients
- 1 cup Panko breadcrumbs or regular breadcrumbs
- 2 large eggs
- 1/2 large onion, finely chopped
- 2 garlic cloves, finely minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon each salt and black pepper
- 1/2 cup finely grated parmesan cheeseor romano cheese
- 1 1/2 pounds 80-85% ground beef
- 24 ounce jar marinara sauce
- 24 ounce can petite diced tomatoes *
- 3 teaspoons sugar
- 2 sprigs each of fresh herbs-oregano, basil, thyme *
Instructions
- In a large bowl, combine the eggs, salt, pepper, beef, cheese, onion, garlic, seasoning and breadcrumbs. Mix gently with your hands or a wooden spoon. If the beef mixture seems too dry, add 1 tablespoon milk. Don't over mix
- Heat a large Dutch oven or other large pot over medium heat. Spray with some non-stick cooking spray.
- Form meatball with your hands, an ice cream scoop or cookie dough scoop into approximately 1 1/2 inch meatballs.
- Place them in bottom of pot and brown on each side for about 3-4 minutes. Turn heat to low-medium of the meatballs are browning too much. The meatballs don't have to be fully cooked since they will finish in a sauce.
- Remove meatballs to a paper towel lined large plate.
- Add the tomatoes, sauce, sugar, chopped herbs to Dutch oven. Bring to a simmer.
- Add meatballs back to the pot, cover and simmer for another 20-30 minutes. The longer it simmers, the thicker the sauce will become. Stir after 15 minutes. If the sauce is too thick, you can add a few tablespoons of water or more marinara. The meatballs are done when they register at least 165°F.
- Taste the sauce for seasonings, salt or sugar.
- Serve over your favorite pasta or zoodles.
Notes
* If you prefer a smoother sauce, use another jar of marinara instead of the diced tomatoes. Or you can either puree the tomatoes or use a potato masher to thin out the tomatoes.
*You can use 1 teaspoon each of the oregano, basil and thyme instead of the fresh herbs.
* To store, cool meatballs completely and keep in an airtight container or food safe storage bags. Reheat on a covered bowl in the microwave for about 2 minutes. Or heat on the stovetop in a pan on low-medium heat.
*Freeze the cooled meatballs in a freezer-safe container or food safe freezer storage bags for up to 3 months. Defrost overnight in the refrigerator and reheat as stated above.
Nutrition
- Serving Size: 1
- Calories: 367
- Sugar: 12g
- Sodium: 1199mg
- Fat: 10g
- Carbohydrates: 27g
- Protein: 35g
- Cholesterol: 137mg