Description
Easy Marry Me Meatballs in Creamy Tomato Bliss offers a comforting and flavorful Italian-American dish featuring tender meatballs simmered in a rich, creamy tomato sauce. Perfect for a cozy dinner, this recipe blends ground beef and Italian sausage with savory herbs and a luscious sauce that’s ideal served over pasta, rice, or crusty bread.
Ingredients
Scale
Meatballs
- 1/2 lb ground beef
- 1/2 lb Italian sausage
- 3 garlic cloves, minced
- 1/2 cup onion, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 large egg
Sauce
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup onion, diced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1/2 cup chicken broth
- 1 tsp sugar
- 1 tsp Italian seasoning
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, Italian sausage, minced garlic, finely chopped onion, salt, black pepper, dried oregano, dried basil, red pepper flakes, grated Parmesan cheese, breadcrumbs, and egg. Mix gently until just combined to avoid tough meatballs, then form into evenly sized balls about 1 to 1 1/2 inches in diameter.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches, taking care not to overcrowd the pan, and brown on all sides for about 5 to 7 minutes. Once browned, remove meatballs from the pan and set them aside.
- Sauté Aromatics: In the same skillet, add a little more olive oil if necessary. Sauté the minced garlic and diced onion until fragrant and translucent, about 2 to 3 minutes.
- Add Tomato Paste and Simmer Sauce: Stir in the tomato paste and cook for another minute to deepen the flavor. Then add crushed tomatoes, chicken broth, sugar, and Italian seasoning. Bring the tomato sauce to a gentle simmer.
- Cook Meatballs in Sauce: Carefully return the browned meatballs to the skillet with the sauce. Cover the pan and let everything cook together for 15 minutes, allowing the meatballs to cook through and absorb the sauce flavors.
- Finish the Sauce: Remove the lid and stir in heavy cream and chopped fresh basil leaves. Cook uncovered for another 2 to 3 minutes to let the sauce thicken slightly and become creamy.
- Serve: Serve the meatballs hot, spooning the creamy tomato sauce generously over your choice of pasta, rice, or crusty bread for a complete meal.
Notes
- For a lighter variation, substitute half-and-half for the heavy cream or use ground turkey instead of beef and sausage.
- Add a pinch of nutmeg to the sauce for added depth of flavor.
- These meatballs freeze well before cooking—thaw and simmer them in sauce when ready to serve.
