Creamy Tomato Basil Meatballs (Printable)
Tender meatballs in a rich, creamy tomato and basil sauce for a comforting Italian-inspired dinner.
# Ingredient List:
→ Meatballs
01 - 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 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons fresh basil, finely chopped (or 1 teaspoon dried basil)
→ Creamy Tomato Basil Sauce
10 - 2 tablespoons 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 teaspoon sugar (optional, to balance acidity)
17 - 1/2 teaspoon salt, or to taste
18 - 1/4 teaspoon 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
# Directions:
01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, milk, salt, pepper, and basil. Mix until just combined — avoid overmixing to keep the texture 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.
04 - In the same skillet, sauté the chopped onion until softened, 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. Bring to a simmer and cook for 5 minutes.
06 - Stir in the heavy cream and Parmesan cheese, then fold in the chopped basil. Return the meatballs to the skillet, nestling them into the sauce.
07 - Simmer uncovered on low heat for 15 to 20 minutes, gently turning the meatballs occasionally, until 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.
# Expert Tips:
01 -
- The cream tames the tomato acidity into something velvety and mild, and even picky eaters fall for it every single time.
- Everything cooks in one skillet, which means the meatballs soak up flavor while you barely wash a dish.
02 -
- Resist the urge to stir the sauce vigorously once the meatballs are in, because they are fragile until fully set and will break apart on you.
- If the sauce looks thin after twenty minutes, let it go another five uncovered and it will concentrate beautifully without any extra tricks.
03 -
- Let the shaped meatballs rest in the fridge for fifteen minutes before browning so they hold their shape better in the hot pan.
- A pinch of chili flakes added with the garlic transforms the whole dish into something with a quiet, addictive warmth.