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These creamy tomato basil meatballs are a delicious twist on the classic comfort food that brings together the richness of beef and pork with fresh herbs and sun-dried tomatoes. The silky tomato basil sauce perfectly coats the juicy meatballs, creating a meal that feels indulgent but is surprisingly easy to make. This recipe has become one of my favorite weeknight dinners because it hits all the right notes of flavor and comfort without taking hours to prepare.
I first made these meatballs on a busy weeknight and was blown away by how quickly they came together. Now, my husband’s always excited when he hears we’re having them — it’s his ultimate comfort food.
Ingredients
- Ground beef and ground pork: offer a juicy, balanced flavor and texture choose fresh meat with a good fat content for moist meatballs
- Sun-dried tomatoes: bring intense tomato notes brighten with extra virgin olive oil packed varieties for the best taste
- Fresh basil: provides a bright, aromatic quality pick bright green leaves without blemishes for maximum freshness
- Crushed tomatoes: create the base of the sauce select canned tomatoes with no added sugar or salt for a clean flavor
- Heavy cream: adds richness to the sauce use full-fat for the creamiest texture
- Panko breadcrumbs: help keep meatballs light and tender opt for plain panko to absorb moisture well
- Grated Parmesan cheese: infuses umami and saltiness finely grated works best for even distribution
- Garlic and onion: lend foundational savory notes use fresh cloves and sweet onions for the best aroma
- Egg: binds the meat mixture together choose a large egg at room temperature for easier mixing
- Salt and freshly ground black pepper: adjust seasoning to your taste for well-rounded flavors
Instructions
- Sauté the Aromatics:
- Heat a drizzle of olive oil over medium heat. Add finely chopped onion and cook gently for about 5 to 7 minutes until soft and translucent. Stir in minced garlic and warm for another 1 to 2 minutes until fragrant but not browned. This step builds the flavor base essential for the sauce.
- Prepare the Meatball Mixture:
- In a large bowl, combine ground beef, ground pork, finely chopped sun-dried tomatoes, panko breadcrumbs, grated Parmesan, beaten egg, chopped fresh basil, salt, and pepper. Use your hands or a spoon to mix gently until all ingredients are just combined — overmixing can make the meatballs tough.
- Shape and Cook the Meatballs:
- Form the meat mixture into evenly sized balls, about 1 ½ inches in diameter. Heat olive oil in a skillet over medium heat and sear meatballs in batches, turning carefully to brown all sides. This creates a flavorful crust and helps keep the meatballs juicy inside. Remove and set aside once browned.
- Make the Creamy Tomato Basil Sauce:
- In the same skillet, add crushed tomatoes and stir to loosen browned bits from the pan. Let the sauce simmer gently for 5 minutes to develop flavor. Stir in heavy cream and chopped fresh basil, adjusting seasoning with salt and pepper. Return meatballs to the pan and simmer uncovered for 10 minutes until cooked through and sauce has thickened slightly.
- Serve and Garnish:
- Spoon the meatballs and sauce over cooked pasta, creamy polenta, or crusty bread. Garnish with extra fresh basil leaves and a sprinkle of grated Parmesan for a beautiful presentation and added flavor boost.
One of my favorite memories with this recipe was cooking it with my kids on a rainy day and watching their faces light up with the first taste. It’s like a hug on a plate.
Storage Tips
Store any leftover meatballs and sauce in an airtight container in the fridge for up to four days. Reheat gently over low heat to preserve the creamy texture. For longer storage, freeze meatballs with sauce in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
If you want a lighter option, you can replace the pork with ground turkey or chicken but keep an eye on cooking times as these leaner meats dry out more easily. For dairy-free versions, swap heavy cream with coconut cream or a creamy cashew sauce. Fresh basil can be substituted with fresh oregano or thyme for a different herbal profile.
Serving Suggestions
These meatballs shine over spaghetti or creamy polenta but are also fantastic in sandwich rolls for classic meatball subs. Serve with a simple green salad and crusty bread to make a complete meal that is sure to satisfy.
With this recipe in your repertoire, you’ll have a reliable, comforting meal that turns simple ingredients into something special. It’s suitable for busy weeknights, family gatherings, or whenever you need that classic Italian-inspired dish that feels homemade and full of love.
Common Questions About Recipes
- → What types of meat are used in this dish?
A blend of beef and pork is used to create juicy, flavorful meatballs with a balanced texture.
- → How is the sauce prepared?
The sauce features a creamy tomato basil base, enriched by fresh basil and sun-dried tomato flavors for added depth.
- → Can I use fresh tomatoes instead of sun-dried?
Fresh tomatoes can be used but sun-dried tomatoes contribute a concentrated sweetness and intensity to the dish.
- → What cooking methods are recommended for the meatballs?
Pan-frying or baking are both excellent options to cook the meatballs thoroughly while maintaining juiciness.
- → Is the basil added fresh or cooked?
Fresh basil is incorporated to preserve its bright, aromatic qualities, enhancing the overall flavor.