Creamy Tomato Basil Meatballs (Printer-Friendly)
Juicy meatballs with sun-dried tomatoes and basil in a creamy tomato sauce.
# What You’ll Need:
→ Meatball Mixture
01 -
1 pound ground beef
02 -
1 pound ground pork
03 -
1/3 cup sun-dried tomatoes, chopped
04 -
1/4 cup fresh basil, finely chopped
05 -
1/2 cup breadcrumbs
06 -
2 cloves garlic, minced
07 -
1 large egg
08 -
1/4 cup grated Parmesan cheese
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
2 tablespoons olive oil
→ Sauce
12 -
1 cup heavy cream
13 -
1 can (14 oz) crushed tomatoes
14 -
1/4 cup fresh basil, chopped
15 -
1/2 teaspoon salt
16 -
1/4 teaspoon black pepper
# Steps to Make This:
01 -
In a large bowl, combine ground beef, ground pork, chopped sun-dried tomatoes, fresh basil, breadcrumbs, minced garlic, egg, Parmesan cheese, salt, and black pepper. Mix thoroughly until evenly combined.
02 -
Shape the mixture into 1 1/2-inch diameter meatballs, ensuring they are uniform in size for even cooking.
03 -
Heat olive oil in a large skillet over medium heat. Add meatballs in batches, cooking until golden brown on all sides but not fully cooked through, about 5–7 minutes. Remove and set aside.
04 -
In the same skillet, pour in crushed tomatoes and heavy cream. Stir in fresh basil, salt, and black pepper. Simmer over medium-low heat, stirring occasionally until the sauce thickens slightly, about 5 minutes.
05 -
Return browned meatballs to the skillet, spoon sauce over them, cover, and simmer gently for 15 minutes or until meatballs are cooked through and the sauce is creamy and cohesive.
06 -
Transfer meatballs and sauce to a serving dish. Garnish with additional fresh basil if desired. Serve hot.
# Additional Notes:
01 -
For best flavor, allow meatball mixture to rest in refrigerator for 30 minutes before cooking to enhance texture and taste.