Ingredients

Meatballs:

1.25 lb ground beef (80%/20% lean preferred)
1 lb ground pork
1 egg
1 1/2 slices 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 to taste
Fresh cracked black pepper to taste

Sauce:

2 Tbsp olive oil
3-4 garlic cloves, pressed
2 cups heavy whipping cream
3 oz tomato paste
2 Tbsp sour cream
3 Tbsp dry Parmesan cheese
Salt to taste
3 Tbsp minced fresh basil

Instructions

Step 1: In a large mixing bowl, combine ground beef, ground pork, egg, crumbled bread, minced Vidalia onion, pressed garlic, fresh basil, sun-dried tomatoes, salt, and black pepper.

Step 2: Mix very well until all ingredients are evenly incorporated throughout the mixture.

Step 3: Form meatballs about 1 1/2 inches in diameter, adjusting size to preference.

Step 4: Preheat a large pan over medium heat and add a couple of tablespoons of cooking oil.

Step 5: Place meatballs in the pan, cover with a lid, and cook until almost done, turning them halfway through cooking to brown evenly.

Step 6: In a separate sauce pot, heat olive oil over medium heat and add pressed garlic; sauté until fragrant.

Step 7: Pour in heavy whipping cream, then whisk in tomato paste, sour cream, dry Parmesan cheese, and salt to taste. Whisk thoroughly and allow the sauce to heat through.

Step 8: Stir in minced fresh basil to the sauce.

Step 9: Drain most of the meat juices from the pan with meatballs, then add the creamy tomato basil sauce to the meatballs.

Step 10: Let the meatballs simmer in the sauce over medium-low heat for a few minutes to meld flavors and finish cooking.

Tips & Variations

Use a mix of ground meats like beef and pork for juicier and more flavorful meatballs.

Substitute sour cream with Greek yogurt for a tangier sauce and lighter texture.

Serve over cooked pasta, rice, or alongside crusty bread to soak up the creamy sauce.

Add a pinch of crushed red pepper flakes to the sauce for a mild spicy kick.

For a vegetarian option, try using plant-based ground meat substitutes and vegetable broth instead of meat juices.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. You can also freeze the meatballs and sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance. Store them covered in the refrigerator and cook when ready. You can also freeze uncooked meatballs and cook them directly from frozen, adding a few extra minutes to the cooking time.

What can I use instead of sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use chopped roasted red peppers for a different but complementary flavor. Fresh cherry tomatoes can also work but will add more moisture, so adjust cooking times accordingly.