Italian meatballs are a comfort classic for a reason, nothing beats a warm bowl of spaghetti and meatballs after a long day!
We have added sun-dried tomatoes and fresh basil to these Italian meatballs for a flavor that’s rustic, aromatic, and utterly irresistible.
They’re perfect served with a light tomato and garlic sauce over your favorite pasta or zucchini noodles.
The meatballs are initially browned in the pan to get a caramelized crust on all sides, which enhances the flavor.
Then the cooking process is finished in the sauce, which makes them very juicy and moist in the center.
Why you will love this Italian Meatballs recipe…
Sun-Dried Tomato and Basil Italian Meatballs
Equipment
Ingredients
For the meatballs:
- 1 lb ground beef
- 1 lb ground pork
- ⅓ cup finely chopped sun-dried tomatoes (oil-packed, drained)
- ¼ cup fresh basil leaves, chopped
- ½ cup breadcrumbs (or panko)
- ⅓ cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves,
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional, for a hint of heat)
For the sauce:
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1 (28 oz) can crushed tomatoes
- ¼ tsp red pepper flakes
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Ingredients
Step 1- Make the Meatballs
- In a large mixing bowl, combine the ground beef, ground pork, sun-dried tomatoes, basil, breadcrumbs, Parmesan, egg, garlic, salt, and pepper.
- Mix gently with your hands until everything is just combined. Over mixing can make the meatballs tough!
- Roll the mixture into golf-ball-sized meatballs (about 2 tablespoons each) and set them aside on a plate.
Step 2- Sear the Meatballs
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Brown the meatballs on all sides, about 2–3 minutes per side. Work in batches if needed to avoid crowding the pan.
- Transfer the seared meatballs to a plate while you make the sauce.
Step 3- Prepare the Sauce
- In the same skillet, add another drizzle of olive oil if needed. Add the sliced garlic and cook for 1–2 minutes until fragrant.
- Pour in the crushed tomatoes and red pepper flakes. Stir and let it simmer for 5 minutes.
- Season with salt and pepper to taste.
Step 4- Simmer the Meatballs
- Gently nestle the meatballs into the sauce, ensuring they are mostly submerged.
- Cover the skillet and simmer on low heat for 20 minutes, stirring occasionally, until the meatballs are cooked through.
Step 5- Serve
- Serve the meatballs over spaghetti, zucchini noodles, or creamy polenta.
- Garnish with fresh basil and extra Parmesan for a burst of freshness.
Nutrition
Serving Suggestions
These Italian meatballs can be served as both an appetizer with just the sauce or a main with a bowl of pasta.
Choose your favorite pasta shape or try to teach yourself a new skill and make your own pasta from scratch.
For the perfect side, pair it with Roasted Garlic Butter Bread Rolls with Parmesan, Rosemary, and Parsley—the perfect addition to soak up that delicious sauce!
🧑🍳 Expert Tips
Storage Suggestions
Italian Meatballs FAQs
What are authentic Italian meatballs made of?
Traditional Italian meatballs are made of ground beef, ground pork, eggs, Pecorino Romano cheese, chopped fresh parsley, garlic powder, salt, and pepper.
Is it better to fry or bake Italian meatballs?
It is better to fry your meatballs and finish them in the sauce because this gives them a crispy exterior with a moist middle.
Why are my homemade meatballs tough?
This is likely because you overworked the meat. When you are making the meatball mixture, it’s key that you only mix until the ingredients are evenly blended so the integrity of the meat is maintained. Over mixing will smash the meat down into a heavy paste that is tough when cooked.
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