Creamy Tomato Basil Meatballs
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
-
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
Instructions
-
In a large mixing bowl, combine all ingredients for the meatballs.
-
Mix very well, until all ingredients are evenly incorporated throughout.
-
Form meatballs that are about 1 1/2 inches in diameter. (You can make them bigger or smaller if you prefer.)
-
Preheat a large cooking pan over medium heat and add a couple of tablespoons of cooking oil.
-
Place meatballs in
the pan, cover with a lid and cook until almost done, turning the
meatballs over half way through the cooking.
-
In a sauce pot, add olive oil and preheat the pot over medium heat.
-
Add pressed garlic and saute until flagrant.
-
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.
-
Stir in minced basil.
-
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.
-
Let the meatballs simmer over medium-low heat for a few minutes.