In a large mixing bowl add in the ground meat, smoked mozzarella, breadcrumbs, garlic, Italian seasoning, eggs and kosher salt.

Using your hands, mix well until all seasoning is well incorporated.

Preheat the dutch oven over medium heat.

Using your hands or ice cream scoop, portion out meatballs into 2 ounce portions. Roll gently between two palms and place in a single layer on a plate. Repeat until you run out of meatball mixture.

Once all your meatballs are portioned out and your dutch oven is heated up, add in about 2 tablespoons of olive oil (enough to coat the bottom of the pan). In a single layer, add in 6-8 meatballs, with space between each meatball. Brown on one side for 2-3 minutes. Flip using tongs and brown on the opposite side for another 2-3 minutes.

Once 2 sides are brown, remove all meatballs to the original plate. If you need to, add the rest of the olive oil into the dutch oven. Repeat searing process until all meatballs are seared on both sides.

Be sure to leave all the brown bits and olive in the pan and add all meatballs back into the dutch oven. Try to keep the meatballs in a single layer, but it’s okay if they are touching. Cover all the meatballs with your favorite tomato sauce. Gently coat each meatball with sauce using tongs.

Cover the dutch oven with the lid and reduce heat to medium low. Cook the meatballs for 5-10 minutes.

The meatballs are done once they reach 165 F internally.