Creamy Tomato Basil Meatballs (Printable)
Tender beef meatballs in a rich, velvety tomato basil cream sauce — pure comfort on a plate.
# 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 - 1/4 cup whole milk
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly ground black pepper
→ For the Creamy Tomato Basil Sauce
11 - 2 tbsp extra-virgin olive oil
12 - 1 small yellow 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 tsp granulated sugar
19 - Kosher salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, milk, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just incorporated—overworking the mixture will make the meatballs dense. Roll 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 165°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 - 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. Stir in the heavy cream until the sauce is smooth and uniformly colored. Fold in the chopped basil and let simmer for 2 more minutes.
07 - Transfer the baked meatballs into the skillet, nestling them into the sauce. Spoon sauce over the top and cook for 5 minutes, allowing the meatballs to absorb flavor and heat through completely.
08 - Serve hot, garnished with additional fresh basil leaves. Pair with pasta, steamed rice, or crusty bread for a complete meal.
# Expert Advice:
01 -
- The sauce is rich enough to feel indulgent but comes together with pantry staples you probably already have.
- Baking the meatballs instead of frying means less mess and no oil splatters on your favorite shirt.
02 -
- Overmixing the meatball mixture will make them tough and rubbery, so stop as soon as everything looks combined.
- Adding the cream to a boiling hot sauce can cause it to separate, so always lower the heat first and stir continuously.
03 -
- Wet your hands with cold water before rolling the meatballs and the mixture will not stick to your palms.
- A pinch of red chili flakes in the sauce adds a gentle warmth that makes the whole dish more interesting without making it spicy.