Creamy Tomato Basil Meatballs (Printable)
Tender beef meatballs in a rich, velvety tomato basil cream sauce — pure Italian-American comfort on a plate.
# What You’ll Need:
→ 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 tbsp fresh parsley, chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
→ Creamy Tomato Basil Sauce
11 - 2 tbsp 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 tsp sugar
19 - Salt and pepper to taste
# Directions:
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. Gently fold until just combined, being careful not to overwork the mixture. Shape 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 160°F.
04 - While the meatballs bake, heat olive oil in a large skillet over medium heat. Sauté the onion 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 flavors to develop and the sauce to slightly thicken.
06 - Reduce the heat to low and stir in the heavy cream until the sauce is smooth and uniformly blended. Add the chopped basil and simmer for 2 more minutes.
07 - Transfer the baked meatballs into the sauce, turning to coat evenly. 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. Accompany with pasta, rice, or crusty bread.
# Expert Tips:
01 -
- The cream softens the tomato sauce into something velvety without overpowering the basil, and it reheats beautifully the next day when the flavors have had time to settle into each other.
- Baking the meatballs first means you get a golden crust without the mess of pan frying, and they stay incredibly tender inside.
02 -
- Do not stir the sauce vigorously after adding the cream because aggressive stirring can cause it to break and look curdled instead of silky.
- Letting the meatballs rest in the sauce for a few minutes off the heat before serving makes a huge difference in how much flavor they absorb.
03 -
- Wet your hands slightly before rolling the meatballs to prevent the mixture from sticking and to get smoother, more even shapes.
- Let the sauce sit off the heat for five minutes before serving because that brief rest transforms the texture from good to restaurant quality.