Creamy Tomato Basil Meatballs (Printer-Friendly)
Tender beef meatballs in a rich, velvety tomato basil cream sauce — pure comfort on a plate.
# What You'll Need:
→ Meatballs
01 - 1 lb ground beef (or a 50/50 blend of beef and pork)
02 - ½ cup breadcrumbs
03 - ¼ cup grated Parmesan cheese
04 - ¼ cup whole milk
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon dried oregano
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon black pepper
→ Creamy Tomato Basil Sauce
11 - 2 tablespoons olive oil
12 - 1 small onion, finely diced
13 - 2 cloves garlic, minced
14 - 1 can (14 oz) crushed tomatoes
15 - ½ cup heavy cream
16 - ½ cup chicken or vegetable broth
17 - ⅓ cup fresh basil leaves, chopped (plus extra for garnish)
18 - ½ teaspoon granulated sugar
19 - Kosher salt and black pepper, to taste
# How-To Steps:
01 - Preheat the 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. Mix gently until just incorporated — avoid overworking the mixture. Roll 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, heat the olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and cook 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. Stir to combine and bring to a gentle simmer. Let the sauce reduce and develop flavor for 7 to 8 minutes.
06 - Reduce the heat to low and stir in the heavy cream until the sauce is smooth and uniformly colored. Add the chopped basil and simmer for 2 more minutes.
07 - Transfer the baked meatballs into the skillet with the sauce. Cook together for 5 minutes over low heat, spooning the sauce over the meatballs occasionally so they absorb the flavors and heat through evenly.
08 - Serve hot, garnished with additional fresh basil leaves. Pair with pasta, steamed rice, or crusty bread to soak up the sauce.
# Expert Advice:
01 -
- The creamy tomato basil sauce tastes like something you would order at a little trattoria, not something you made in thirty minutes on a random weeknight.
- Baking the meatballs instead of frying them means less mess and no greasy stovetop to scrub afterwards.
02 -
- Overmixing the meatball mixture is the fastest way to get tough, rubbery meatballs, so stop as soon as everything looks combined.
- Adding the cream over too high heat can cause it to break or curdle, so make sure you lower the temperature first.
03 -
- Wet your hands slightly before rolling the meatballs and the mixture will not stick to your palms at all.
- Taste the sauce before adding the meatballs because adjusting salt at that stage is much easier than trying to fix it at the end.