Creamy Tomato Basil Meatballs (Printable)
Juicy meatballs in velvety tomato basil cream sauce, a comforting Italian-American classic.
# What You Need:
→ Meatballs
01 - 1 lb ground beef (or a 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 ground 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 pepper, to taste
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, milk, egg, garlic, parsley, oregano, salt, and pepper. Gently fold until just combined — avoid overmixing. Shape into 16 to 18 uniform meatballs and arrange on the prepared baking sheet.
03 - Bake for 15 to 18 minutes until golden brown 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 diced onion and sauté until softened, 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. Cook for 7 to 8 minutes, allowing the flavors to develop and the sauce to slightly thicken.
06 - Reduce 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, allowing the meatballs to absorb the sauce and heat through completely.
08 - Serve hot, garnished with additional fresh basil leaves. Pairs beautifully with pasta, steamed rice, or crusty bread.
# Expert Tips:
01 -
- The sauce comes together in one pan while the meatballs bake, so you are never standing around waiting.
- That splash of cream transforms everyday pantry tomato sauce into something that tastes like it took three hours.
02 -
- Wet your hands before rolling the meatballs and the mixture will not stick to your palms at all.
- If the sauce looks too thick after adding the cream, a splash of pasta water thins it out perfectly.
03 -
- A pinch of red chili flakes in the sauce adds a warmth that makes the whole dish more interesting without making it spicy.
- Letting the meatball mixture rest in the fridge for 15 minutes before rolling makes them easier to shape and hold their shape better in the oven.