Creamy Tomato Basil Meatballs (Printable 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
→ For Serving
21 - Cooked pasta, rice, or crusty bread (optional)
22 - Extra fresh basil leaves for garnish
# How To Make It:
01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, milk, salt, pepper, and basil. Mix gently until just combined — avoid overmixing to keep meatballs tender.
02 - Roll the mixture into golf ball–sized meatballs, yielding approximately 16 pieces.
03 - Heat 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 garlic and cook for 30 seconds until fragrant.
05 - Pour in the crushed tomatoes and broth. Season with salt, pepper, and sugar if using. Simmer for 5 minutes to allow flavors to meld.
06 - Stir in the heavy cream and Parmesan cheese, then fold in the chopped basil. Nestle the browned meatballs back into the sauce.
07 - Simmer uncovered on low heat 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 fresh basil leaves and serve over pasta, rice, or alongside crusty bread.
# Helpful Hints:
01 -
- The sauce doubles as a dip for crusty bread so nothing on the plate goes to waste.
- Everything cooks in one skillet which means cleanup is almost embarrassingly easy.
02 -
- Do not rush the browning step because those caramelized bits on the bottom of the skillet are where half the sauce flavor comes from.
- Simmering uncovered is important since covering the pan traps steam and thins out the sauce instead of letting it thicken into something coat the back of a spoon rich.
03 -
- Let the shaped meatballs rest in the fridge for ten minutes before browning and they will hold their shape much better in the pan.
- Tear the basil leaves by hand instead of chopping them because a knife can bruise the herb and dull its bright flavor.