Creamy Tomato Basil Meatballs (Printable)
Juicy meatballs in a rich, creamy tomato basil sauce — hearty, comforting, and full of flavor.
# 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 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup whole milk
07 - 1/2 teaspoon kosher 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 kosher 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 for garnish
# How to Make It:
01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, milk, salt, pepper, and chopped basil. Gently mix until just incorporated — avoid overworking the meat.
02 - Roll the mixture into golf ball–sized meatballs, yielding approximately 16 portions. 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. Transfer to a plate and set aside — they will finish cooking in the sauce.
04 - In the same skillet, sauté the chopped onion until softened and translucent, 3 to 4 minutes. Add the minced 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 for 5 minutes to meld the flavors.
06 - Stir in the heavy cream and 1/4 cup Parmesan cheese until smooth. Fold in the chopped fresh basil, then return the browned meatballs to the skillet, nestling them into the sauce.
07 - Simmer uncovered over low heat 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 additional fresh basil leaves and serve over pasta, rice, or alongside crusty bread.
# Expert Advice:
01 -
- The sauce is velvety and rich but comes together in one pan with zero fuss, which means weeknight dinner feels like a Sunday treat.
- Those meatballs stay incredibly tender because they finish cooking right in the sauce, soaking up every bit of tomato and basil flavor.
- It reheats beautifully the next day, maybe even better, which is a rare gift for a cream based dish.
02 -
- Do not crank the heat when browning the meatballs because the fond left behind is the flavor foundation of your sauce, and burnt fond means bitter sauce.
- Resist the urge to stir the sauce vigorously once the meatballs are in because they are delicate and you want them intact, not broken apart.
- The sauce will thicken more as it sits off the heat, so if it looks slightly loose in the pan that is perfect.
03 -
- Use a cookie scoop to portion the meat mixture and your meatballs will be perfectly uniform every single time without any guessing.
- Grate your own Parmesan from a block instead of using the pre shredded kind because the cellulose coating on bagged cheese prevents it from melting smoothly into the sauce.