Creamy Tomato Basil Meatballs (Printable)
Tender meatballs in a rich, creamy tomato and basil sauce for a comforting, flavor-packed meal.
# What You'll Need:
→ Meatballs
01 - 1.1 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 whole milk
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
09 - 2 tbsp fresh basil, finely chopped (or 1 tsp dried basil)
→ Creamy Tomato Basil Sauce
10 - 2 tbsp extra-virgin olive oil
11 - 1 small yellow 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 granulated sugar (optional, to balance acidity)
17 - 1/2 tsp kosher salt, or to taste
18 - 1/4 tsp freshly ground 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 - Fresh basil leaves for garnish
# How-To Steps:
01 - In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, milk, salt, pepper, and chopped basil. Gently fold everything together until just evenly combined—avoid overworking the meat or the meatballs will become tough.
02 - Roll the mixture into golf ball–sized portions, yielding approximately 16 meatballs. Place them on a plate or sheet pan as you work.
03 - Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook, turning frequently, until golden brown on all sides, about 6 minutes. Transfer to a plate and set aside—they will finish cooking in the sauce.
04 - In the same skillet, add the chopped onion and sauté until softened and translucent, 3 to 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
05 - Pour in the crushed tomatoes and broth. Season with salt, pepper, and sugar if using. Stir well and let the sauce simmer for 5 minutes to allow the flavors to meld.
06 - Stir in the heavy cream and 1/4 cup Parmesan cheese until smoothly incorporated. Fold in the chopped basil, then return the browned meatballs to the skillet, nestling them into the sauce.
07 - Reduce heat to low and simmer uncovered for 15 to 20 minutes, gently turning the meatballs occasionally, until they are cooked through and the sauce has thickened to a creamy consistency.
08 - Taste the sauce and adjust seasoning as needed. Garnish with fresh basil leaves and serve over cooked pasta, rice, or alongside crusty bread.
# Expert Advice:
01 -
- The cream transforms a simple tomato sauce into something that tastes like it came from a tiny Italian restaurant with checkered tablecloths and candles in wine bottles.
- Everything cooks in one skillet, which means you get maximum flavor and minimum dishes to wash afterward.
02 -
- Do not overmix the meatball mixture or they will turn out dense and heavy instead of tender and pillowy.
- The meatballs will look barely done after searing, but trust the process, they finish cooking perfectly in the simmering sauce.
03 -
- Let the shaped meatballs rest in the fridge for 15 minutes before searing so they hold their shape better in the hot pan.
- A tiny pinch of chili flakes in the sauce adds a warmth that makes the whole dish more interesting without making it spicy.