Creamy Tomato Basil Meatballs (Printer-Friendly Version)
Juicy meatballs with a creamy tomato basil sauce and sun-dried tomato flavor infusion.
# Ingredients Needed:
→ Meatballs
01 -
1 pound ground beef
02 -
1 pound ground pork
03 -
1/2 cup sun-dried tomatoes, finely chopped
04 -
1/4 cup fresh basil, chopped
05 -
1/2 cup plain breadcrumbs
06 -
1/4 cup grated Parmesan cheese
07 -
2 cloves garlic, minced
08 -
1 large egg
09 -
1 teaspoon salt
10 -
1/2 teaspoon ground black pepper
11 -
2 tablespoons olive oil
→ Sauce
12 -
1 can (14.5 oz) diced tomatoes
13 -
1/2 cup heavy cream
14 -
1/4 cup fresh basil, chopped
15 -
2 cloves garlic, minced
16 -
1 tablespoon olive oil
17 -
Salt and pepper to taste
# Step-by-Step Directions:
01 -
In a large bowl, combine ground beef, ground pork, chopped sun-dried tomatoes, fresh basil, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, and black pepper. Mix gently until fully incorporated.
02 -
Shape the mixture into 1.5-inch meatballs, placing them on a baking sheet or plate.
03 -
Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 6 to 8 minutes, turning occasionally until all sides are browned but not cooked through. Remove meatballs and set aside.
04 -
In the same skillet, add olive oil and sauté minced garlic for 1 minute until fragrant. Add diced tomatoes, stirring to combine. Simmer for 5 minutes.
05 -
Return meatballs to the skillet with the tomato sauce. Pour in heavy cream, sprinkle fresh basil, then stir gently to coat meatballs. Simmer on low heat for 10 minutes until meatballs are cooked through and sauce thickens slightly.
06 -
Transfer meatballs and sauce to a serving dish. Garnish with additional fresh basil if desired and serve warm.
# Helpful Hints:
01 -
Use fresh basil for the best flavor. Avoid overmixing the meat to keep meatballs tender.