Creamy Tomato Basil Meatballs (Print View)
Tender meatballs in a rich, creamy tomato basil sauce for a comforting, flavor-packed meal.
# What You Need:
→ Meatballs
01 - 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 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons fresh basil, finely chopped (or 1 teaspoon dried basil)
→ Creamy Tomato Basil Sauce
10 - 2 tablespoons 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 teaspoon sugar (optional, to balance acidity)
17 - 1/2 teaspoon salt, or to taste
18 - 1/4 teaspoon black pepper
19 - 1/3 cup fresh basil leaves, chopped
20 - 1/4 cup grated Parmesan cheese
→ Serving Suggestions
21 - Cooked pasta, rice, or crusty bread (optional)
22 - Extra fresh basil leaves for garnish
# How-To Steps:
01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, milk, salt, black pepper, and chopped basil. Mix gently until just combined — avoid overmixing to keep meatballs tender.
02 - Form the mixture into golf ball-sized meatballs, yielding approximately 16 pieces. Place them on a plate or tray as you work.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning frequently, until browned on all sides, about 6 minutes. Remove from the skillet 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 the garlic and cook for an additional 30 seconds until fragrant.
05 - Pour in the crushed tomatoes and broth. Season with salt, pepper, and sugar if using. Stir to combine and let the sauce simmer for 5 minutes to begin developing flavor.
06 - Stir in the heavy cream and 1/4 cup Parmesan cheese until smooth. Fold in the chopped basil. Nestle the browned meatballs back into the skillet, spooning sauce over them.
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 salt and pepper as needed. Garnish with extra fresh basil leaves and serve hot over cooked pasta, rice, or alongside crusty bread.
# Expert Hints:
01 -
- The cream softens the tomato sauce into something velvety without feeling heavy, and it reheats even better the next day.
- Everything cooks in one skillet, which means you get layers of flavor built right into the pan without a mountain of dishes.
02 -
- Overmixing the meatball mixture is the fastest way to end up with dense, rubbery balls, so mix until everything is just distributed and stop.
- The meatballs will not be fully cooked after browning and that is fine since they finish gently in the sauce, which keeps them incredibly tender.
03 -
- Brown the meatballs in the same pan you build the sauce in so every caramelized bit on the bottom becomes part of the flavor.
- Let the finished dish sit off the heat for 5 minutes before serving because the sauce thickens and the flavors settle into something richer.