Creamy Tomato Basil Meatballs (Printable)
Tender meatballs in a rich, creamy tomato and basil sauce for a comforting, flavor-packed meal.
# What You’ll Need:
→ Meatballs
01 - 1.1 lb ground beef (or a mix 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
# How To Make It:
01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, milk, salt, black pepper, and chopped basil. Mix gently until just combined — avoid overmixing to keep the meatballs tender.
02 - Roll the mixture into golf ball–sized meatballs, yielding approximately 16 pieces. Place them on a plate or tray as you work.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning frequently, until evenly 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 minced garlic and cook for an additional 30 seconds until fragrant.
05 - Pour the crushed tomatoes and broth into the skillet. Stir in salt, pepper, and sugar if using. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
06 - Stir the heavy cream and 1/4 cup Parmesan cheese into the sauce. Fold in the chopped fresh basil until evenly distributed.
07 - Return the browned meatballs to the skillet, nestling them into the sauce. Simmer uncovered over low heat for 15 to 20 minutes, gently turning the meatballs occasionally, until cooked through and the sauce has thickened.
08 - Taste the sauce and adjust seasoning as needed. Garnish with fresh basil leaves and serve over cooked pasta, rice, or alongside crusty bread.
# Expert Tips:
01 -
- The sauce comes together in one skillet, which means you get maximum flavor with minimal dishwashing.
- That cream stirred into tomatoes creates a color and richness that makes everyone think you spent hours.
- Leftovers taste even better the next day, if you manage to have any.
02 -
- Overmixing the meatball mixture is the fastest way to turn them tough, so handle the meat gently and briefly.
- The meatballs will look slightly underdone after browning, but they finish cooking perfectly in the simmering sauce.
- Adding the cream off the heat or over very low heat prevents it from separating or curdling.
03 -
- Let the shaped meatballs rest in the fridge for 15 minutes before browning so they hold their shape better in the pan.
- Use the same skillet for browning and simmering so every caramelized bit gets folded back into the sauce.