Creamy Tomato Basil Meatballs (Print)
Juicy meatballs in a velvety tomato basil cream sauce, ready in 50 minutes for a comforting family dinner.
# What You Need:
→ For the Meatballs
01 - 1.1 lb ground beef (or a blend 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 whole milk
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 tablespoons fresh basil, finely chopped (or 1 teaspoon dried basil)
→ For the Creamy Tomato Basil Sauce
10 - 2 tablespoons extra virgin olive oil
11 - 1 small yellow onion, finely diced
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 teaspoon granulated sugar (optional, to balance acidity)
17 - 1/2 teaspoon kosher salt, adjusted to taste
18 - 1/4 teaspoon freshly ground black pepper
19 - 1/3 cup fresh basil leaves, roughly chopped
20 - 1/4 cup grated Parmesan cheese
→ For Serving
21 - Cooked pasta, rice, or crusty bread (optional)
22 - Extra fresh basil leaves for garnish
# How to Make:
01 - In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, milk, salt, pepper, and chopped basil. Gently fold the mixture until evenly incorporated, being careful not to overwork the meat.
02 - Roll the mixture into golf ball-sized portions, yielding approximately 16 uniform meatballs. Place them on a plate or sheet pan as you work.
03 - Heat the olive oil in a large skillet over medium heat. Arrange the meatballs in the pan and cook, rotating frequently, until evenly browned on all sides, about 6 minutes. Transfer to a plate and set aside; they will finish cooking in the sauce.
04 - In the same skillet, add the diced onion and sauté until softened and translucent, 3 to 4 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
05 - Pour in the crushed tomatoes and broth, then stir in the salt, pepper, and sugar if using. Bring to a gentle simmer and cook for 5 minutes to allow the flavors to meld.
06 - Stir in the heavy cream and Parmesan cheese until smoothly incorporated. Add the chopped basil, then nestle the browned meatballs back into the sauce.
07 - Reduce heat to low and simmer uncovered for 15 to 20 minutes, gently turning the meatballs occasionally, until they are cooked through and the sauce has thickened to a creamy consistency.
08 - Taste the sauce and adjust the seasoning as needed. Garnish with fresh basil leaves and serve over pasta or rice, or alongside crusty bread.
# Expert Advice:
01 -
- The cream tames the tomatoes into something velvety that clings to every bite of meatball like it was meant to be there.
- These freeze beautifully, so you can double the batch and thank yourself on a night when cooking feels impossible.
- It tastes like it took hours but the whole thing comes together in under an hour with mostly pantry staples.
02 -
- Do not skip the browning step because that caramelized crust is where half the flavor lives and the sauce will taste flat without it.
- Resist the urge to stir vigorously once the meatballs are in the sauce because they are fragile until they finish cooking and you do not want them breaking apart.
- If the sauce gets too thick during simmering, splash in a little more broth or even pasta water to loosen it back up.
03 -
- Let the meat mixture rest in the fridge for 15 minutes before shaping because cold meat holds its shape better and the flavors start to develop.
- Use a cookie scoop to portion the meatballs so they are all the same size and cook evenly.