Creamy Tomato Basil Meatballs (Printable)
Tender baked meatballs swimming in a luscious creamy tomato and basil sauce — pure Italian-inspired comfort.
# What You Need:
→ Meatballs
01 - 1 lb ground beef (or a 50/50 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 tablespoons fresh parsley, chopped
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
→ Creamy Tomato Basil Sauce
11 - 2 tablespoons 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 teaspoon granulated sugar
19 - Kosher salt and black pepper, to taste
# How To Make:
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 incorporated — avoid overmixing to keep them tender. 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 diced 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 sauce to reduce slightly and the flavors to develop.
06 - Reduce heat to low and stir in the heavy cream until the sauce is smooth and uniformly colored. Fold in the chopped basil and simmer for 2 more minutes.
07 - Transfer the baked meatballs into the skillet with the sauce. Cook over low heat for 5 minutes, spooning the sauce over the meatballs so they absorb flavor and heat through evenly.
08 - Serve hot, garnished with additional fresh basil. Accompany with pasta, steamed rice, or crusty bread for a complete meal.
# Expert Hints:
01 -
- The creamy tomato basil sauce tastes like something from a trattoria but takes barely any effort.
- Baking the meatballs instead of pan frying keeps them tender and saves you from messy oil splatters.
- It reheats beautifully, making it one of those rare dishes that actually tastes better the next day.
02 -
- Do not overmix the meatball mixture or they will turn out rubbery and dense instead of pillowy.
- Adding the cream off the boil prevents it from breaking or curdling in the acidic tomato sauce.
03 -
- Wet your hands slightly before rolling the meatballs and the mixture will not stick to your palms at all.
- Let the sauce sit for 10 minutes off the heat before serving because it thickens and tastes more cohesive as it rests.