Creamy Tomato Basil Meatballs (Print Page)
Tender meatballs in rich creamy tomato basil sauce — a comforting Italian-American favorite.
# What You Need:
→ For the Meatballs
01 - 1.1 lb ground beef, or a 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
→ For the 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
# Directions:
01 - In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, minced garlic, milk, salt, pepper, and basil. Mix gently until just incorporated, being careful not to overwork the mixture.
02 - Shape the mixture into golf ball-sized meatballs, yielding approximately 16 portions. Arrange them on a plate or sheet pan.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook, turning frequently, until browned on all sides, about 6 minutes. Remove 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 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 to combine and let the sauce simmer for 5 minutes.
06 - Stir in the heavy cream and 1/4 cup Parmesan cheese until smooth. Fold in the chopped basil, then return the 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.
08 - Taste and adjust seasoning as needed. Garnish with extra fresh basil leaves and serve over pasta or rice, or alongside crusty bread.
# Expert Tips:
01 -
- The cream mellows the tomato into something velvety without overpowering the basil, and it reheats beautifully the next day when the flavors have had time to party overnight.
- It looks like you spent hours at the stove but the whole thing comes together in under an hour with one pan and a bowl.
02 -
- Do not rush the browning step because that crust is where half the flavor lives, and the fond left in the pan becomes the soul of the sauce.
- Simmering uncovered is essential because covering traps steam and waters down the sauce instead of letting it reduce into something rich.
03 -
- Let the shaped meatballs rest in the fridge for ten minutes before browning and they hold their shape much better in the pan.
- Grate your own Parmesan from a wedge instead of using the pre grated shaker kind because the real thing melts smoother and tastes exponentially better.