Creamy Tomato Basil Meatballs

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes


  • Meatballs:
  • 1.25 lb ground beef I prefer 80%/20% lean for juicier meatballs
  • 1 lb ground pork
  • 1 egg
  • 1 1/2 slices of dense bread crumbled
  • 1/2 cup minced Vidalia onion
  • 3 garlic cloves pressed
  • 3 Tbsp minced fresh basil
  • 1/4 cup diced sun-dried tomatoes
  • Salt
  • Fresh cracked black pepper
  • Sauce:
  • 2 Tbsp olive oil
  • 3-4 garlic cloves presssed
  • 2 cups heavy whipping cream
  • 3 oz tomato paste
  • 2 Tbsp sour cream
  • 3 Tbsp dry Parmesan cheese
  • Salt
  • 3 Tbsp minced fresh basil


  1. In a large mixing bowl, combine all ingredients for the meatballs.
  2. Mix very well, until all ingredients are evenly incorporated throughout.
  3. Form meatballs that are about 1 1/2 inches in diameter. (You can make them bigger or smaller if you prefer.)
  4. Preheat a large cooking pan over medium heat and add a couple of tablespoons of cooking oil.
  5. Place meatballs in the pan, cover with a lid and cook until almost done, turning the meatballs over half way through the cooking.
  6. In a sauce pot, add olive oil and preheat the pot over medium heat.
  7. Add pressed garlic and saute until flagrant.
  8. Add heavy whipping cream and whisk in tomato paste, sour cream, dry Parmesan cheese and salt to taste. Whisk well and let the sauce heat through.
  9. Stir in minced basil.
  10. Once the sauce is hot, set it aside. Drain off most of the the meat juice from the pan with meatballs and add the creamy tomato basil sauce to the meatballs.
  11. Let the meatballs simmer over medium-low heat for a few minutes.