Creamy Tomato Basil Meatballs (Printable)
Juicy meatballs in a velvety tomato basil cream sauce, perfect for a comforting family dinner.
# What You'll Need:
→ For the Meatballs
01 - 1.1 lb ground beef (or a mix of beef and pork)
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup milk
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp fresh basil, finely chopped (or 1 tsp dried basil)
→ For the Creamy Tomato Basil Sauce
10 - 2 tbsp olive oil
11 - 1 small onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1 can (14 oz) crushed tomatoes
14 - 1/2 cup heavy cream
15 - 1/2 cup chicken or vegetable broth
16 - 1 tsp sugar (optional, to balance acidity)
17 - 1/2 tsp salt, or to taste
18 - 1/4 tsp black pepper
19 - 1/3 cup fresh basil leaves, chopped
20 - 1/4 cup grated Parmesan cheese
→ For Serving
21 - Cooked pasta, rice, or crusty bread (optional)
22 - Extra fresh basil leaves
# Directions:
01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, milk, salt, pepper, and basil. Mix gently until just incorporated—avoid overmixing to keep the texture tender.
02 - Roll the mixture into golf ball-sized meatballs, yielding approximately 16 pieces. Ensure even sizing for uniform cooking.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning frequently, until golden brown on all sides, about 6 minutes. Remove and set aside—they will finish cooking in the sauce.
04 - In the same skillet, add the chopped onion and sauté until softened, 3 to 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
05 - Pour in the crushed tomatoes and broth. Season with salt, pepper, and sugar if using. Stir well and let the sauce simmer for 5 minutes to meld the flavors.
06 - Stir in the heavy cream and Parmesan cheese until smoothly incorporated. Add the chopped fresh basil and mix gently.
07 - Return the browned meatballs to the skillet, nestling them into the sauce. Simmer uncovered on low heat for 15 to 20 minutes, gently turning the meatballs occasionally, until cooked through and the sauce has thickened.
08 - Taste the sauce and adjust seasoning as needed. Garnish with extra fresh basil leaves and serve over cooked pasta, rice, or alongside crusty bread.
# Helpful Tips:
01 -
- The sauce comes together in the same pan you brown the meatballs in, so cleanup is almost effortless.
- Heavy cream transforms ordinary canned tomatoes into something that tastes like it simmered all afternoon.
- These freeze beautifully, so you can double the batch and have a ready made meal for chaotic days.
02 -
- Overmixing the meatball mixture is the fastest way to end up with something closer to a rubber ball than a tender bite.
- Do not skip browning the meatballs before simmering, because that caramelized crust adds a layer of flavor the sauce cannot replicate on its own.
03 -
- Wet your hands slightly before rolling each meatball and the mixture will not stick to your palms, giving you a smoother shape.
- Let the finished dish rest off the heat for five minutes before serving, because the sauce thickens into the perfect consistency as it cools slightly.