Creamy Tomato Basil Meatballs (Printer-Friendly)
Tender meatballs in a rich, creamy tomato and basil sauce — pure Italian-American comfort on a plate.
# What You'll Need:
→ Meatballs
01 - 1.1 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 milk
07 - 1/2 tsp 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 sugar (optional, to balance acidity)
17 - 1/2 tsp 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
→ Serving Suggestions
21 - Cooked pasta, rice, or crusty bread
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, black pepper, and basil. Mix gently until just combined — avoid overmixing to keep meatballs tender.
02 - Form the mixture into golf ball–sized meatballs, yielding approximately 16 portions. Place on a plate or tray and set aside.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook, turning frequently, until evenly browned on all sides, about 6 minutes. Remove and set aside — they will finish cooking in the sauce.
04 - In the same skillet, add the chopped onion and sauté until softened, 3 to 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
05 - Pour in the crushed tomatoes and broth. Stir in salt, pepper, and sugar if using. Bring to a simmer and cook for 5 minutes to let flavors meld.
06 - Stir in the heavy cream and 1/4 cup Parmesan cheese until smooth. Add chopped basil and mix well.
07 - Return the browned meatballs to the skillet, nestling them into the sauce. Simmer uncovered on low heat, gently turning the meatballs occasionally, for 15 to 20 minutes until cooked through and the sauce has thickened.
08 - Taste the sauce and adjust seasoning as needed. Garnish with fresh basil leaves and serve over pasta, rice, or alongside crusty bread.
# Expert Advice:
01 -
- The cream transforms a basic tomato sauce into something that tastes like it took hours, even though the whole thing comes together in under an hour.
- Those meatballs stay incredibly tender because they finish cooking gently in the sauce instead of drying out on their own.
02 -
- Resist the urge to stir the meatballs aggressively while they simmer, because gentle turning keeps them intact and prevents them from breaking apart in the sauce.
- Letting the meatball mixture rest in the fridge for even 15 minutes before shaping makes them hold together much better during browning.
03 -
- Wet your hands with cold water before rolling each meatball and the mixture will never stick to your palms.
- Grate your Parmesan on the finest holes of the box grater so it melts invisibly into the sauce instead of leaving stringy clumps.