Creamy Tomato Basil Meatballs (Printable View)
Juicy meatballs in a velvety tomato basil cream sauce — cozy Italian-American comfort food.
# Ingredient List:
→ Meatballs
01 - 1 lb ground beef (or a 50/50 blend 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 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp fresh basil, finely chopped (or 1 tsp dried basil)
→ Creamy Tomato Basil Sauce
10 - 2 tbsp 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 tsp sugar (optional, to balance acidity)
17 - 1/2 tsp salt, or to taste
18 - 1/4 tsp black pepper
19 - 1/3 cup fresh basil leaves, chopped
20 - 1/4 cup grated Parmesan cheese
→ For Serving
21 - Cooked pasta, rice, or crusty bread (optional)
22 - Extra fresh basil leaves for garnish
# How to Make It:
01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, milk, salt, black pepper, and chopped basil. Gently mix until just combined — avoid overworking the meat.
02 - Roll the mixture into golf ball–sized meatballs, yielding approximately 16 portions. Place on a tray and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning frequently, until evenly 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 minced 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.
06 - Stir the heavy cream and Parmesan cheese into the sauce. Fold in the chopped basil until evenly distributed.
07 - Return the browned meatballs to the skillet, nestling them into the sauce. Simmer uncovered on low heat for 15 to 20 minutes, gently turning the meatballs occasionally, until cooked through and the sauce has thickened.
08 - Taste the sauce and adjust seasoning as needed. Garnish with fresh basil leaves and serve over pasta, rice, or alongside crusty bread.
# Expert Suggestions:
01 -
- The cream transforms ordinary crushed tomatoes into something that tastes like it simmered all day, but the whole thing comes together in under an hour.
- These meatballs are practically impossible to overcook once they finish in the sauce, which makes this one of the most forgiving dinners in my rotation.
02 -
- Do not skip browning the meatballs before simmering them, because that step creates a crust that locks in juices and adds a layer of flavor to the sauce that you simply cannot get otherwise.
- The sauce will look a bit thin when you first add the cream, but trust the process and let it simmer uncovered because it thickens considerably in those last 15 minutes.
03 -
- Wet your hands slightly with cold water before rolling the meatballs to keep the mixture from sticking and to get a smoother, more even shape.
- Let the finished dish rest for 5 minutes off the heat before serving, because the sauce continues to thicken and the meatballs hold their shape better when they are not piping hot.