Creamy Tomato Basil Meatballs (Print Version)
Tender meatballs in a rich, creamy tomato and basil sauce for a comforting, flavor-packed meal.
# What You Need:
→ 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)
→ 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
→ Serving Suggestions
21 - Cooked pasta, rice, or crusty bread (optional)
22 - Extra fresh basil leaves for garnish
# Preparation Steps:
01 - In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, milk, salt, black pepper, and chopped basil. Gently mix until just incorporated—avoid overworking the mixture to keep the meatballs tender.
02 - Roll the mixture into golf ball–sized portions, yielding approximately 16 meatballs. Place them on a plate or tray as you work.
03 - Heat the olive oil in a large skillet over medium heat. Arrange the meatballs in the pan and cook, turning frequently, until evenly browned 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 to combine and let the sauce simmer for 5 minutes to develop flavor.
06 - Stir in the heavy cream and 1/4 cup of grated Parmesan cheese until smooth. Fold in the chopped fresh basil, then return the browned meatballs to the skillet, nestling them into the sauce.
07 - Reduce the 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 extra fresh basil leaves and serve over pasta, rice, or alongside crusty bread.
# Expert Advice:
01 -
- The cream transforms ordinary crushed tomatoes into something that tastes like it simmered all day, even though it barely takes thirty minutes.
- These meatballs are practically foolproof and reheat beautifully for lunch the next day.
02 -
- Do not overmix the meatball mixture or they will turn out dense and chewy instead of tender.
- Browning the meatballs in the same skillet you use for the sauce means every bit of flavor stays in the pan.
03 -
- Let the shaped meatballs rest in the fridge for fifteen minutes before browning so they hold their shape better in the pan.
- The single teaspoon of sugar is the difference between a sauce that tastes homemade and one that tastes like it came from a jar.