Creamy Tomato Basil Meatballs (Printer-Friendly)
Juicy meatballs infused with basil and sun-dried tomatoes in a rich creamy tomato sauce.
# What You’ll Need:
→ Meatball mixture
01 -
1/2 pound ground beef
02 -
1/2 pound ground pork
03 -
1/4 cup sun-dried tomatoes, chopped
04 -
1/4 cup fresh basil, chopped
05 -
1/4 cup grated Parmesan cheese
06 -
1 large egg
07 -
1/4 cup Italian-style bread crumbs
08 -
2 cloves garlic, minced
09 -
Salt and freshly ground black pepper to taste
→ Creamy Tomato Basil Sauce
10 -
1 tablespoon olive oil
11 -
1 small onion, finely chopped
12 -
2 cloves garlic, minced
13 -
1 cup canned crushed tomatoes
14 -
1/2 cup heavy cream
15 -
1/4 cup fresh basil leaves, chopped
16 -
Salt and freshly ground black pepper to taste
# Steps to Follow:
01 -
In a large bowl, combine ground beef, ground pork, chopped sun-dried tomatoes, fresh basil, Parmesan cheese, egg, bread crumbs, minced garlic, salt, and pepper. Mix thoroughly until just combined.
02 -
Shape the mixture into golf ball-sized meatballs. Heat a large skillet over medium heat with a drizzle of olive oil and brown meatballs on all sides until cooked through, approximately 8-10 minutes. Remove meatballs and set aside.
03 -
In the same skillet, add olive oil and sauté chopped onion and garlic until translucent. Stir in crushed tomatoes and simmer for 5 minutes. Reduce heat to low and gently mix in heavy cream and fresh basil. Season with salt and pepper to taste.
04 -
Return meatballs to the skillet, gently coating them with the sauce. Simmer for an additional 5 minutes to allow flavors to meld and ensure meatballs are heated through.
05 -
Plate meatballs with creamy tomato basil sauce spooned over the top. Garnish with extra fresh basil if desired and serve warm.
# Helpful Hints:
01 -
For best flavor, allow meatballs to rest 10 minutes after cooking to retain juiciness.