Clay Pot Meatballs Recipe

I absolutely love this recipe because it combines the rich flavors of beef and pork with a perfect balance of herbs and spices, and there’s something so satisfying about the homemade touch of these tender, juicy meatballs smothered in a savory tomato sauce. Plus, serving them over crusty bread makes it feel like an indulgent, yet comforting meal that’s perfect for sharing with friends on a cozy night in.

My meatballs prepared in a clay pot offer a full-flavored meld of 1 pound of ground beef and half a pound of ground pork. To the meats, I add a modest amount of grated Parmesan and some chopped fresh parsley.

To enrich the flavor, I use a lot of garlic and some oregano. These meatballs simmer in a tomato sauce enriched with Italian flavors.

And by the way, don’t be put off by the amount of salt called for; it is necessary to flavor the large quantity of meat.

Ingredients

Array

Ingredient Quantities

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup bread crumbs
• 1/4 cup milk
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 large egg
• 3 cups tomato sauce
• 1/4 cup olive oil
• 1/2 cup chicken stock
• 1 loaf crusty bread, for serving

Instructions

1. In a big mixing bowl, put together the following:

1. Ground beef

2. Ground pork

3. Bread crumbs

4. Milk

5. Parmesan cheese

6. Minced garlic

7. Onion

8. Parsley

9. Salt

10. Black pepper
1
1. Oregano
1
2. Egg

Mix until well combined all the way through.

2. Form the mixture into small meatballs, roughly 1 to
1.5 inches across, and place them on a plate.

3. In a clay pot, over medium heat, warm the extra virgin olive oil. When the oil is hot, add the meatballs in batches, searing each on all sides until nicely browned. Remove the meatballs from the pot and set aside.

4. Heat your oven to 350°F (175°C) beforehand.

5. When all the meatballs have been browned, return them to the clay pot. Over the meatballs, pour the tomato sauce and chicken stock, making sure the sauce and stock cover the meatballs entirely.

6. Put a top on the clay pot. Use either a lid or some foil.

7. Move the pot to the oven that has been preheated to the required temperature. Bake for approximately 25-30 minutes, or until the meatballs are tender and cooked all the way through.

8. Take the pot out of the oven carefully and allow it to remain undisturbed for a few minutes before taking off the lid.

9. Serve the meatballs, with the sauce from the pot, over slices of crusty bread. Hot.

10. If desired, you can garnish with additional chopped parsley or grated Parmesan cheese. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Spoon or spatula for mixing
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Plate
7. Clay pot with lid or foil
8. Stovetop or burner
9. Oven
10. Tongs or slotted spoon (for handling meatballs)
11. Serving platter or dish

FAQ

• Can I use only ground beef instead of a mix with pork?
• Yes, you can use 1.5 lbs of ground beef instead of the beef and pork blend, but the pork adds a nice flavor and texture.
• Is there a substitute for bread crumbs?
• Yes, you can use crushed crackers or rolled oats as a substitute for bread crumbs.
• Can I make these meatballs gluten-free?
• To make the meatballs gluten-free, use gluten-free bread crumbs and ensure that the other ingredients, like the tomato sauce, are also gluten-free.
• How do I know when the meatballs are fully cooked?
• The meatballs are cooked when they reach an internal temperature of 160°F. You can also cut one open and check that it’s no longer pink inside.
• Can I prepare the meatballs in advance?
• Yes, you can prepare the meatballs a day in advance and store them in the refrigerator. Cook them before serving.
• Is it possible to freeze the cooked meatballs?
• Yes, cooked meatballs can be frozen. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 3 months.
• What can I use instead of Parmesan cheese?
• If you don’t have Parmesan cheese, you can use Romano or Asiago cheese, or leave it out for a dairy-free version.

Substitutions and Variations

Ground beef: Can be replaced with turkey or chicken that has been ground for a lighter option.
Substitute ground veal or an extra 1/2 lb of ground beef for the ground pork.
Crumbs for breading: Use crushed crackers or panko to achieve a different texture.
Cream: Non-dairy cream such as cashew cream, made with 1 part cashews to 2 parts water blended together, can be used in place of cream for a non-dairy option.
Parmesan cheese: For a similar flavor, use nutritional yeast as a vegan alternative or Grana Padano.

Pro Tips

1. Use Fresh Ingredients For the best flavor, use fresh parsley, freshly grated Parmesan cheese, and freshly minced garlic. This will enhance the overall taste of your meatballs and sauce.

2. Chill the Meat Mixture Before shaping the meatballs, let the meat mixture rest in the refrigerator for about 30 minutes. This will make the mixture easier to handle and help the meatballs hold their shape when cooking.

3. Don’t Overwork the Meat When mixing the ingredients, gently combine them until just mixed. Overworking the meat can make the meatballs dense and tough.

4. Sear for Flavor Make sure to sear the meatballs until they are well-browned on all sides. This not only adds flavor but also helps seal in the juices.

5. Simmer Longer for Depth If you have extra time, let the meatballs simmer in the sauce for a bit longer than the suggested 25-30 minutes. This will allow the flavors to meld together nicely and the meatballs to become even more tender.