Creamy Tomato Basil Meatballs (Printable)
Juicy meatballs in a velvety tomato basil cream sauce, ready in 50 minutes.
# What You'll Need:
→ Meatballs
01 - 1 lb ground beef (or a 50/50 blend of beef and pork)
02 - 1/2 cup breadcrumbs
03 - 1/4 cup freshly grated Parmesan cheese
04 - 1/4 cup whole milk
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, finely chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly cracked black pepper
→ Creamy Tomato Basil Sauce
11 - 2 tbsp extra-virgin olive oil
12 - 1 small yellow onion, finely diced
13 - 2 cloves garlic, minced
14 - 1 can (14 oz) crushed tomatoes
15 - 1/2 cup heavy cream
16 - 1/2 cup chicken or vegetable broth
17 - 1/3 cup fresh basil leaves, chopped (plus extra for garnish)
18 - 1/2 tsp granulated sugar
19 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, milk, egg, garlic, parsley, oregano, salt, and pepper. Gently fold until just incorporated—avoid overmixing. Shape into 16 to 18 evenly sized meatballs and arrange on the prepared baking sheet.
03 - Bake for 15 to 18 minutes, until the meatballs are golden brown on the outside and cooked through to an internal temperature of 160°F.
04 - While the meatballs bake, warm the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 3 minutes. Stir in the garlic and cook for 1 additional minute until fragrant.
05 - Pour in the crushed tomatoes, broth, sugar, salt, and pepper. Bring to a gentle simmer and cook for 7 to 8 minutes, stirring occasionally, so the flavors meld and the sauce slightly reduces.
06 - Reduce the heat to low and stir in the heavy cream until the sauce is smooth and uniform. Add the chopped basil and let the sauce simmer gently for 2 more minutes.
07 - Transfer the baked meatballs into the skillet with the sauce. Cook together for 5 minutes over low heat, allowing the meatballs to absorb the sauce and heat through evenly.
08 - Serve hot, garnished with additional fresh basil. Accompany with pasta, steamed rice, or crusty bread to soak up the sauce.
# Expert Suggestions:
01 -
- The sauce comes together in one pan while the meatballs bake, so you are not stuck washing dishes all night.
- That combination of tangy tomato and rich cream tastes like something you would order at a neighborhood Italian spot, except you made it in your own kitchen.
02 -
- Do not let the sauce boil after adding the cream, because high heat can cause it to separate and look grainy instead of smooth.
- Adding the basil at the very end rather than cooking it into the sauce preserves its bright, sweet flavor that would otherwise disappear.
03 -
- Grate your own Parmesan from a wedge instead of using the pre grated shaker kind, because the fresh stuff melts into the meatballs and gives them a noticeably better flavor and softer texture.
- If you have time, let the shaped raw meatballs chill in the fridge for 15 minutes before baking, because firming them up helps them hold a rounder shape in the oven.