Creamy Tomato Basil Meatballs (Print Version)
Juicy meatballs in a rich, creamy tomato basil sauce — pure comfort on a plate.
# What You 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 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup whole milk
07 - 1/2 tsp kosher 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 granulated sugar (optional, to balance acidity)
17 - 1/2 tsp kosher 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
22 - Fresh basil leaves for garnish
# Directions:
01 - In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, milk, salt, pepper, and chopped basil. Gently fold the ingredients together until just incorporated—avoid overmixing to keep the meatballs tender.
02 - Roll the mixture into golf ball–sized portions, yielding approximately 16 meatballs. Place them on a plate or tray as you work.
03 - Heat 2 tbsp of olive oil in a large skillet over medium heat. Arrange the meatballs in the pan and cook, turning frequently, until evenly browned on all sides, about 6 minutes. Transfer to a plate and set aside; they will finish cooking in the sauce.
04 - In the same skillet, add the chopped onion and sauté until softened and translucent, 3 to 4 minutes. Add the garlic and cook for 30 seconds until fragrant.
05 - Pour in the crushed tomatoes and broth. Season with salt, pepper, and sugar if using. Stir to combine and let the sauce simmer gently for 5 minutes to develop flavor.
06 - Stir the heavy cream and 1/4 cup Parmesan cheese into the sauce. Fold in the chopped basil, then nestle the browned meatballs back into the skillet, spooning sauce over the top.
07 - Reduce heat to low and simmer uncovered for 15 to 20 minutes, gently turning the meatballs occasionally, until they are cooked through and the sauce has thickened to a creamy consistency.
08 - Taste the sauce and adjust seasoning as needed. Garnish with fresh basil leaves and serve over pasta, rice, or alongside crusty bread.
# Expert Tips:
01 -
- The sauce comes together in the same pan you brown the meatballs in, so cleanup is almost effortless.
- That splash of cream transforms a basic tomato sauce into something that tastes like it took hours.
- It reheats beautifully the next day, maybe even better, which makes it perfect for leftovers.
02 -
- Do not rush the browning step, those caramelized bits on the bottom of the pan are what give the sauce its deep, layered flavor.
- If the sauce looks too thick after simmering, splash in a little more broth or even pasta water to loosen it.
03 -
- Wet your hands with cold water before rolling the meatballs and the mixture will not stick to your palms.
- Let the sauce rest for five minutes off the heat before serving, it thickens slightly and the flavors settle beautifully.