Creamy Tomato Basil Meatballs

These creamy tomato basil meatballs bring together the richness of beef and pork with the bright flavors of sundried tomatoes and fresh basil, all wrapped in a luscious creamy tomato sauce. They make for a perfect comforting dinner that feels special yet easy enough for a weeknight. The combination of meats keeps the texture juicy and tender while the sauce adds a smooth, herby finish that everyone loves.

I first made these during a family gathering and everyone kept asking for seconds. The basil really wakes up the dish and the sundried tomatoes provide subtle bursts of sweetness that elevate the meatballs to something extra special.

Ingredients

• Ground beef and ground pork: Two meats balance flavor and fat for juicy meatballs
• Sundried tomatoes: Chopped finely to intensify the tomato flavor. Oil packed varieties give a softer texture and richer flavor but dry packed works if rehydrated properly
• Fresh basil: Adds bright and aromatic notes which are essential for this recipe. Choose fresh leaves that are vibrant green and fragrant for the best flavor
• Parmesan cheese: Brings a savory depth and helps bind the meatballs
• Heavy cream: Gives the sauce a silky texture and rich taste
• Garlic and onions: Build the foundational flavors that make the sauce delicious
• Tomato paste and crushed tomatoes: Create the base of the creamy tomato sauce
• Breadcrumbs: Soaked in milk to keep the meatballs tender
• Eggs: Act as a binder to hold everything together

Instructions

Sauté the Aromatics:

Heat olive oil in a large skillet and cook finely diced onions and minced garlic over medium low heat for about 7 minutes until soft and translucent. This slow cooking builds a sweet flavor base without burning the garlic.

Prepare the Meatball Mixture:

In a large bowl combine ground beef and pork, finely chopped sundried tomatoes, minced fresh basil, soaked breadcrumbs, grated Parmesan, eggs, salt, and pepper. Mix gently until just combined to avoid tough meatballs.

Form and Brown the Meatballs:

Shape the mixture into evenly sized meatballs about 1 1 2 inches in diameter. Add a little more oil to the skillet and brown them over medium heat, turning carefully to get a golden crust on all sides. Do not cook through they will finish cooking in the sauce.

Make the Creamy Tomato Basil Sauce:

Remove browned meatballs and set aside. In the same pan add tomato paste and crushed tomatoes. Stir and cook for 5 minutes to deepen the tomato flavor. Lower the heat and stir in heavy cream and chopped fresh basil. Add salt and pepper to taste.

Simmer Meatballs in Sauce:

Return meatballs to the pan and gently nestle them into the sauce. Cover and simmer on low heat for 15 minutes or until meatballs are cooked through and sauce has thickened slightly.

Serve:

Serve warm with your choice of pasta, crusty bread, or over creamy mashed potatoes for an extra indulgent meal.

The sundried tomatoes are my favorite ingredient here because they pack an unexpected punch of balanced sweetness and acidity that harmonizes with the creamy tomato sauce. One memorable family dinner involved these meatballs stealing the spotlight and my picky eater asking for them again the next night without hesitation.

Storage tips

Store leftover meatballs and sauce in an airtight container refrigerated for up to three days. Reheat gently on the stovetop or in the microwave adding a splash of cream or broth to loosen the sauce if needed. For longer storage freeze fully cooled meatballs and sauce in a freezer safe container for up to three months. Thaw overnight in the fridge before reheating.

Ingredient substitutions

If you prefer substitute ground veal or turkey for pork to lighten the dish. Use coconut milk instead of heavy cream for a dairy free option but expect a slightly different flavor profile. Dried basil can be used in a pinch if fresh is unavailable but add it earlier in the cooking process to allow flavors to develop.

Serving suggestions

These meatballs shine over spaghetti or creamy polenta. For a more casual meal try stuffing them into slider buns for mini meatball sandwiches. A crisp green salad with lemon vinaigrette balances the richness beautifully.

Serve warm with your favorite starch and garnish generously with fresh basil. Leftovers reheat well and make a great make ahead meal.

FAQs About This Recipe

→ What meats are used in these meatballs?

A combination of beef and pork creates a juicy and flavorful meatball base.

→ How do sun-dried tomatoes affect the flavor?

They add a concentrated tomato sweetness and depth that enhances the overall taste.

→ What role does fresh basil play in the dish?

Fresh basil imparts a fragrant, herbal aroma and bright, slightly sweet flavor to the dish.

→ Is the sauce creamy or tomato-based?

The sauce is a creamy tomato blend that balances richness with the bright acidity of tomatoes.

→ Can these meatballs be prepared ahead of time?

Yes, they can be made in advance and reheated, which helps flavors meld beautifully.