Creamy Tomato Basil Meatballs (Print Version)
Tender beef meatballs in a rich, velvety tomato and basil cream sauce — pure comfort on a plate.
# What You’ll Need:
→ Meatballs
01 - 1 lb ground beef (or a mix 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 tablespoons fresh parsley, chopped
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
→ Creamy Tomato Basil Sauce
11 - 2 tablespoons 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 teaspoon granulated sugar
19 - Salt and pepper, to taste
# Steps:
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 cheese, milk, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture. 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 chopped onion and sauté until softened and translucent, about 3 minutes. Add the minced 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 sauce to reduce slightly and the flavors to develop.
06 - Reduce heat to low and stir in the heavy cream until the sauce is smooth and uniformly blended. Add the chopped fresh basil and simmer for 2 more minutes.
07 - Transfer the baked meatballs into the skillet with the sauce. Cook over low heat for 5 minutes, spooning the sauce over the meatballs so they absorb flavor and heat through evenly.
08 - Serve hot, garnished with additional fresh basil leaves. Pairs well with pasta, rice, or crusty bread.
# Expert Tips:
01 -
- The cream and tomato combination creates a sauce that tastes like it took three hours, not thirty minutes.
- Baking the meatballs instead of pan frying them means you get a perfect golden crust without standing over splattering oil.
- It reheats beautifully the next day, which means lunch is already handled.
02 -
- Overmixing the meatball mixture is the fastest way to end up with rubbery, tough meatballs, so stop as soon as everything looks combined.
- Adding the cream over too high heat can cause it to break or curdle, so always lower the heat first and stir gently.
03 -
- Use a cookie scoop to portion the meatballs so they cook evenly and you never have to guess if one is larger than another.
- Let the sauce rest for five minutes off the heat before serving, because it thickens into the perfect consistency while you set the table.