Creamy Tomato Basil Meatballs (Printable)
Tender meatballs in rich, creamy tomato basil sauce — a comforting Italian-American favorite.
# What You'll Need:
→ 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 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
→ For Serving
21 - Cooked pasta, rice, or crusty bread (optional)
22 - Extra fresh basil leaves
# How-To Steps:
01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, milk, salt, pepper, and basil. Mix gently until just combined — avoid overmixing to keep the texture tender.
02 - Roll the mixture into golf ball–sized meatballs, yielding approximately 16 pieces. Place them on a plate or tray as you work.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning frequently, until golden brown 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. Stir well and let the sauce simmer for 5 minutes to meld the flavors.
06 - Stir the heavy cream and 1/4 cup Parmesan into the sauce. Fold in the chopped basil. Nestle the browned meatballs back into the skillet, spooning sauce over them.
07 - Simmer uncovered on low heat for 15 to 20 minutes, gently turning the meatballs occasionally, until they are cooked through and the sauce has thickened.
08 - Taste the sauce and adjust seasoning as needed. Garnish with extra fresh basil leaves and serve over pasta, rice, or alongside crusty bread.
# Expert Advice:
01 -
- The sauce comes together in the same pan as the meatballs, so every bit of flavor gets layered into the final dish.
- It tastes like something you would order at a little Italian restaurant, but it is genuinely easy enough for a tired weeknight.
- Leftovers the next day might actually be better, when the sauce has soaked into everything overnight.
02 -
- Do not skip browning the meatballs before simmering, because that step creates a crust that holds them together and adds flavor to the sauce.
- Adding the cream off the heat or just before simmering prevents it from breaking and keeps the sauce smooth.
- Overmixing the meat mixture is the most common mistake and leads to dense, rubbery meatballs rather than tender ones.
03 -
- Wet your hands slightly before rolling the meatballs to prevent the mixture from sticking and to get a smoother shape.
- Let the sauce rest for 5 minutes off the heat before serving so it can settle and thicken to the perfect consistency.