Creamy Tomato Basil Meatballs (Printable Version)
Juicy meatballs in a velvety tomato basil cream sauce, ready in under an hour for a cozy dinner.
# What You Need:
→ 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 - 1/4 cup whole milk
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
→ Creamy Tomato Basil Sauce
11 - 2 tbsp olive oil
12 - 1 small onion, finely chopped
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 sugar
19 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, milk, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat. Shape into 16 to 18 uniform meatballs and arrange on the prepared baking sheet.
03 - Bake for 15 to 18 minutes until golden brown on the outside and cooked through to an internal temperature of 160°F.
04 - While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the onion and sauté until softened and translucent, about 3 minutes. Add the garlic and cook for 1 additional minute until fragrant.
05 - Stir in the crushed tomatoes, broth, sugar, salt, and pepper. Bring to a gentle simmer and cook for 7 to 8 minutes, allowing the flavors to develop and the sauce to slightly reduce.
06 - Reduce heat to low and pour in the heavy cream, stirring until the sauce is smooth and uniformly colored. Fold in the chopped basil and simmer for 2 more minutes.
07 - Transfer the baked meatballs into the skillet with the sauce. Cook for 5 minutes over low heat, gently basting the meatballs so they absorb the flavors and heat through evenly.
08 - Serve hot, garnished with additional fresh basil leaves. Pairs beautifully with pasta, steamed rice, or crusty bread.
# Expert Advice:
01 -
- The cream transforms ordinary canned tomatoes into something that tastes like it simmered all afternoon.
- Baking the meatballs instead of pan frying means less mess and perfectly round, tender results every time.
- It reheats beautifully, making it the kind of leftovers you actually look forward to the next day.
02 -
- Do not overmix the meatball mixture or they will become dense and rubbery, a light hand is the real secret.
- Let the sauce simmer for the full time before adding cream, because patience here builds the deep flavor that makes this dish special.
03 -
- Wet your hands slightly with cold water before rolling meatballs and the mixture will not stick to your palms at all.
- Let the meatballs rest in the sauce off the heat for five minutes before serving, because that resting time lets them absorb even more flavor and become incredibly tender.