Sunday, January 31, 2010

Dutch Oven Meatballs with Potatoes

This one is some yummy comfort food at our house.  It's a dish I've made before, and one that my wife used to make a lot (using the indoor oven).  It's a simple dish, a one-pot two-step.  Easy, yes; healthy, not so much...!

  • 1 medium to large onion, sliced
  • 3 cloves, garlic, chopped
  • 4-5 green onions, chopped
  • 2-3 Sweet peppers, chopped

  • 2 lbs ground beef
  • 3 slices bread, chopped
  • 2 eggs
  • salt
  • pepper
  • very liberal shakes of parsley
  • 1/2 package cream cheese

  • 4-5 medium potatoes
  • 2 cans cream of mushroom soup
  • Juice of 1 lemon
  • A layer of grated cheddar

I started off by heating a tablespoon or two of oil in the dutch oven with about 15-20 hot coals below it.  I wanted to get the oil nice and hot to sautee all of the ingredients in the first set.

While that was cooking, I made the meatballs.  I mixed everything and blended it up nicely.  Then I made a meat patty about the size of my palm, sliced off a piece of cream cheese, and closed the meat around it.  The final meatball was just a little larger than a golf ball.  I also sliced up the potatoes and opened up the cans of soup.

Back out at the dutch oven, I arranged the meatballs on top of the now carmelized veggies, with a little space between each.  I scattered in the potato slices inbetween the meatballs, then spooned the soup concentrate from the cans onto the top.  I spritzed on the lemon juice, and closed the lid.  I set it with 10-12 coals on the bottom and 16-18 on top, and let it bake for about an hour, or until the potatoes were nice and soft.

Then, I brought it in.  I put a layer of grated cheese on top and put the lid back on, letting the cheese melt.

It's yummy, gooey, and oh, so comforting.  Love it!


Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including and his MoBoy blog.

Mark's Other Blog Posts: name post, name post,


  1. Mark, I know you know how to cook. I just found your blog recently and as a fellow dutch oven cook, your recipes sure look good. I hope the music is going good as well.

  2. This looks like a great recipe. I've got one I'd like to share. It originally came from my German grandmother, but my mom used an outdoor Dutch oven to make it at a Boy Scout Leadership Training camp. She says it disappeared so fast that she didn't get any herself.

    Dutch Oven Spareribs and Sauerkraut

    4 lbs lean spareribs (can be parboiled 2-3 minutes if preparing indoors)
    1-1/2 to 2 pounds sauerkraut
    large apple cut up fine
    medium onion cut up fine
    caraway seed to taste (usually 1 teaspoon)

    Drain and rinse the sauerkraut
    Mix apple, onion, and sauerkrause
    Add caraway seed (if desired)
    Put some sauerkraut on the bottom of the Dutch oven and then alternate the ribs with the rest of the sauerkraut

    Cook with about 10-12 coals on the bottom of the oven and 14-16 on top until the ribs are completely cooked.

    You can also substitute beef short ribs if you prefer.

  3. Enjoyed your site...

    We are looking to invite folks that use different cooking styles (charcoal vs. gas vs pellets, etc.) to be a Guest Chef on our site.

    We want to keep things interesting for everybody.

    If you would like to be one of our chefs, send us a brief bio with a picture if you can.

    I will set you up as a guest chef with your posting and links back to your site and to everyone on my site.

    We are guest chefs on several sites, it's fun and we learn from each other.




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