You all know I love my meatballs, and believe me when I say these meatballs have quickly gone to the top of my list. They are so yummy and that sun-dried tomato pesto is to die for! Not to mention they’re a breeze to make and deliver maximum flavor with every juicy, tender bite. I’m excited for you to try this recipe because it’s a true crowd-pleaser that brings everyone to the table with smiles and satisfied appetites. Once you’ve tasted these meatballs, you’ll understand why they quickly became a staple in my own kitchen.
Ground Beef: I used lean ground beef but you can also you a mix of ground beef and ground pork, or you can use ground turkey or ground chicken. Breadcrumbs: They help bind the meatballs together and add texture. For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers. Parmesan Cheese: I love adding some Parmesan cheese to my meatballs. You can substitute with Asiago or another hard cheese if desired. Large Egg: Acts as a binder to keep the meatballs tender. If you’re vegan or allergic, flax eggs or chia seeds are great alternatives. Onion: For sweetness and moisture to the meatballs. Grating your onion is better than chopping it so that you don’t get big chunks of onion in your meatballs. Garlic Cloves: Fresh garlic is best, feel free to use as much or as little as you like. Dried Oregano: For some earthy, Mediterranean notes. If you don’t have oregano, Italian seasoning or dried thyme are great alternatives. Salt and Pepper: Season the meat mixture to taste. Olive Oil: Used for frying the meatballs. You can use vegetable oil if you prefer a lighter option.
Onion and garlic: This is what’s going to add lots of flavor to our sauce besides the sun-dried tomato pesto. Heavy Cream: This will give our sauce a creamy, smooth texture. For a lighter version, you can use half and half or milk combined with a bit of flour to thicken. Chicken Broth: Vegetable or beef broth will also work. Opt for a low sodium or no sodium added so that you can control the sodium content in your dish. Parmesan Cheese: This will thickens our sauce and adds a savory note. You can use nutritional yeast for a dairy-free option. Fresh Basil Leaves: For garnish.
Start by making the sun-dried tomato pesto. In your food processor, combine 1 cup of drained sun-dried tomatoes, ½ cup of fresh basil leaves, ¼ cup of grated Parmesan cheese, 2 cloves of garlic, and ¼ cup of pine nuts or walnuts. Pulse the mixture until everything is finely chopped. With the processor running, slowly drizzle in ¼ cup of olive oil (use the oil from the sun-dried tomatoes for extra flavor) until the pesto becomes smooth. Taste and season with salt and pepper as needed. Set the pesto aside—you’ll use some for the meatballs and the rest for the sauce. n a large bowl, combine 1 pound of ground beef, ½ cup of breadcrumbs, ¼ cup of grated Parmesan cheese, 1 large egg, 2 tablespoons of the prepared sun-dried tomato pesto, ¼ cup of finely chopped onion, 2 cloves of minced garlic, 1 teaspoon of dried oregano, and salt and pepper to taste. Gently mix the ingredients with your hands until just combined to keep the meatballs tender. Roll the mixture into meatballs about 1 to 1.5 inches in diameter, making approximately 20–24 meatballs. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches to avoid overcrowding the pan. Cook them, turning occasionally, until they’re browned on all sides and cooked through, about 8–10 minutes. Remove the meatballs from the skillet and set them aside on a plate. In the same skillet, add 1 tablespoon of olive oil if needed. Sauté 1 small finely chopped onion over medium heat until it becomes translucent, about 3–4 minutes. Add 2 cloves of minced garlic and cook for an additional 1 minute until fragrant. Stir in ½ cup of the sun-dried tomato pesto and cook for 1–2 minutes to meld the flavors. Pour in 1 cup of heavy cream or half-and-half and ½ cup of low-sodium chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer, then stir in ¼ cup of grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust the seasoning with salt and pepper as needed. Carefully add the cooked meatballs back into the skillet with the creamy sauce. Spoon the sauce over the meatballs to coat them thoroughly. Let the meatballs simmer in the sauce for 5–7 minutes to absorb the flavors and ensure they’re fully heated through. Remove the skillet from the heat and garnish the meatballs with fresh basil leaves for a burst of color and freshness.
More Delicious Meatballs
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