Creamy Tomato Basil Meatballs (Printable View)
Tender meatballs in a rich, creamy tomato and basil sauce for a comforting, flavor-packed meal.
# What You Need:
→ 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 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, being careful not to overwork the mixture.
02 - Form the mixture into approximately 16 golf ball-sized meatballs, ensuring even sizing for uniform cooking.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning frequently, until browned on all sides, about 6 minutes. Remove and set aside; they will finish cooking in the sauce.
04 - In the same skillet, sauté the chopped onion 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 to combine and simmer for 5 minutes.
06 - Stir in heavy cream and Parmesan cheese until smooth. Mix in the chopped basil. Return the browned meatballs to the skillet, nestling them into the sauce.
07 - Simmer uncovered on low heat for 15 to 20 minutes, gently turning the meatballs occasionally, until they are cooked through and the sauce has thickened.
08 - Taste and adjust seasoning as needed. Garnish with fresh basil leaves and serve over pasta, rice, or alongside crusty bread.
# Expert Advice:
01 -
- The sauce is so rich and velvety that people will assume you spent hours hovering over the stove when it really comes together in under an hour.
- These meatballs are practically foolproof, and the cream cuts the tomato acidity in a way that makes even picky eaters go back for seconds.
02 -
- Overmixing the meatball mixture is the fastest way to end up with dense, tough meatballs instead of tender ones, so stop as soon as everything looks combined.
- Letting the sauce simmer uncovered rather than covered is what concentrates the flavors and thickens it to that perfect coating consistency.
03 -
- Wet your hands slightly before rolling the meatballs and the mixture will not stick to your palms at all.
- Browning the meatballs in the same pan you make the sauce in is the one step you should never skip because those caramelized bits are where all the deep flavor lives.