Dutch Oven Meatballs with Marinara

Hero image of dutch oven meatballs close up.

Dutch Oven Meatballs with Marinara

Dutch Oven Meatballs with Marinara are a quick, easy, delicious weeknight meal! Serve them over pasta or in sub rolls.

Course Dinner, Main Course

Cuisine American, Italian-Inspired

Keyword Dutch Oven Meatballs

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 356kcal

Equipment

Dutch Oven

Ingredients

FOR THE SAUCE

2 jars store-bought or homemade marinara ~48 oz (such as Rao’s)

FOR THE MEATBALLS

1 lb ground beef 80-85% fat
2 tbsp milk
2 tbsp ricotta cheese
¼ cup breadcrumbs unseasoned
½ small onion minced
2 cloves garlic minced
1 egg beaten
¼ cup freshly grated Parmesan
2 tbsp tomato sauce just grab some from the jars you’ll be simmering the meatballs in
2 tbsp fresh parsley chopped
1 tbsp worcestershire sauce
1 tsp EACH: sea salt, pepper, Italian seasoning

Instructions

ADD MARINARA SAUCE TO A DUTCH OVEN

In a dutch oven over low heat, add your jarred marinara sauce (Rao’s or whatever you have on hand works perfectly). Bring it up to a low simmer, you don't want to make it too hot or boiling because that will cause the meatballs to fall apart.

FOR THE MEATBALLS

SOAK YOUR BREADCRUMBS: In a medium bowl, combine the breadcrumbs, milk, and ricotta. Stir until it’s combined.
MAKE THE MEATBALLS: ground beef, onion, garlic, egg, parmesan, tomato sauce, parsley, Worcestershire sauce, and the spices.
Mix gently with your hands until everything is combined, but take care not to overmix the meatballs.
Next use a small or medium cookie-scoop to make your meatballs and drop them directly into the heated sauce. Just drop them in, don’t move them around too much.
After all of your meatballs are formed and placed into the sauce, cover and allow it to simmer on low for 25-30 minutes, or until your meatballs reach an internal temperature of 160 degrees F.
Turn the heat off, uncover, and add a sprinkle of parmesan and chopped parsley (if you wish). Serve over pasta or in sub rolls.

Notes

Make Ahead, Leftovers, and Reheating

Make ahead - this is a fabulous make-ahead main dish. Simply make the recipe as directed, and save in a freezer-safe container (or ziplock) for up to 2 months.

Leftovers - If you’re lucky enough to have leftovers, they will save in the fridge for up to three days in an airtight container.

Reheating - To reheat, thaw overnight in the fridge and reheat over medium-low heat with a splash of water or white wine, covered, until warmed throughout.

Nutrition