Creamy Tomato Basil Meatballs (Printable)
Tender meatballs in a rich, creamy tomato basil sauce — a comforting Italian-American classic.
# Ingredient List:
→ Meatballs
01 - 1 lb ground beef, or a blend of beef and pork
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 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 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 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 mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, milk, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat. 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 and translucent, about 3 minutes. Add the garlic and cook for 1 additional minute until fragrant.
05 - Stir in the crushed tomatoes, broth, sugar, salt, and pepper. Bring to a gentle simmer and cook for 7 to 8 minutes, allowing the flavors to develop and the sauce to slightly reduce.
06 - Reduce heat to low and pour in the heavy cream, stirring until the sauce is smooth and evenly colored. Fold in the chopped basil and simmer for 2 more minutes.
07 - Transfer the baked meatballs into the sauce, turning gently to coat. Cook over low heat for 5 minutes, allowing the meatballs to absorb the sauce and heat through completely.
08 - Serve hot, garnished with additional fresh basil leaves. Pairs well with pasta, rice, or crusty bread.
# Expert Advice:
01 -
- The cream softens the tomatoes into something velvety without turning the whole dish into a heavy alfredo.
- Baking the meatballs instead of pan frying them means you get a golden crust without standing over splattering oil for twenty minutes.
02 -
- Overmixing the meatball mixture is the fastest way to get rubbery, tough meatballs, so stop mixing the second everything looks combined.
- Adding the cream over too high a heat can cause it to break or curdle, so always reduce to low before pouring it in and stir gently.
03 -
- Wet your hands with cold water before rolling meatballs and the mixture will not stick to your palms, giving you smoother, more even shapes.
- Let the meatballs rest in the sauce off the heat for five minutes before serving so they soak up even more flavor and the sauce thickens slightly.