These delicious and juicy Stove Top Italian Meatballs are made in just one pot. These homemade simple meatballs are browned in a dutch oven and finished simmering in sauce on the stove top.
1 ⅓poundsmixture of ground beef, pork and veal600 g
½cupgrated parmesan30g or 1 oz
¼cupunseasoned breadcrumbs30 g
3tablespoonsfresh garlicminced
2tablespoonsdried Italian seasoning7 g
2large eggsbeaten
1teaspoonDiamond Crystal kosher saltuse ½ teaspoon if using table salt or other kosher salt, 4 g
2-4tablespoonsolive oil
2 to 2 ½cupstomato sauce
Instructions
In a large mixing bowl add in the ground meat, parmesan, breadcrumbs, garlic, Italian seasoning, eggs and kosher salt (use ½ teaspoon if you’re using anything other than Diamond Crystal kosher).
Using your hands, mix well until all seasoning is well incorporated.
Using your hands or ice cream scoop, portion out meatballs into 2 ounce portions (about the size of a golf ball). Roll gently between two palms and place in a single layer on a plate. Repeat until you run out of meatball mixture (should make 14-16 meatballs).
Preheat the dutch oven or straight sided skillet over medium heat.
Once preheated, 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. If meatballs won’t release, allow them to cook for 30-60 seconds longer or until they release easily.
Once 2 sides of each meatball 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 the searing process until all meatballs are seared on both sides.
Be sure to leave all the brown bits and oil 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 or skillet 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 and/or are no longer pink in the center.
Serve with your favorite pasta, in meatballs or on pizza.
Notes
The mixture of beef, pork and veal is sometimes call meatball or meatloaf mix.
If you can’t find a ground mixture of beef, pork or veal, use 80/20 ground beef.
To use seasoned breadcrumbs, reduce the amount of salt until you can do a test meatball.
Use ½ teaspoon of salt if you’re using anything other than Diamond Crystal Kosher salt.
Make a test meatball if you’re unsure if the seasoning is enough.
If you make your meatballs 2 oz each, one batch will make 14-16 meatballs.
Cook meatballs in a single layer to get maximum flavor and browning.
You can freeze the meatballs before or after cooking.