I love meatballs of any sort, but these creamy tomato basil meatballs have to be the best I have ever had. Just imagine the perfect juicy meatball recipe in a luxurious rich and creamy sauce. If you can, this recipe is for you.
I believe in both simplicity and perfection. The combination of the two is almost impossible to achieve. Somehow, someway, this recipe seemed to capture the best of both these worlds. Served over a bed of freshly cooked pasta, a meal for a king is created.
Creamy Tomato Basil Meatballs in 30 Minutes
I love meatballs of any kind. There is just something about them that is so inviting. In many ways, they are a comfort food. These meatballs, however, are the king and one of the best I have ever tasted. As one member said: "I didn't realize that such delicious goodness could come in such a small package."
For the Meatballs
For the Sauce
Add the ground beef to a mixing bowl followed by the other ingredients for the meatballs. Using you hands or a spoon, mix until well incorporated.
Grab up about a handful of the mixture and roll it into a ball about an inch and a half in diameter. You can vary the size according to you liking. Place the meatballs on a sheet pan or baking sheet.
Place the meatballs in a 375 degree F or 185 C preheated oven for 20 to 25 minutes.
While the meatballs are baking, add the cream and the remaining sauce ingredients to a frying pan. Stir and bring to a boil.
After the cream has simmered for a few minutes and thickened a bit, add the meatballs back in. Spoon some sauce over the top.
Garnish with a bit more chopped parsley. Serve your meatballs with some pasta or rice and enjoy!
- Amount Per Serving
- Calories 90
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3.5g18%
- Cholesterol 10.8mg4%
- Sodium 579mg25%
- Total Carbohydrate 9g3%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I usually use lean ground beef, but you can use medium if you wish.
As I stated, I use table cream but half and half or whole cream can be used.
As always, adjust the seasoning according to you taste. You can add or omit seasoning as well.