Meatballs with Creamy Tomato Sauce for an easy weeknight dinner that’s ready in minutes! With juicy, flavorful meatballs in a creamy tomato sauce, they’re amazing with steamed rice, mashed potatoes or noodles!
Meatballs with Creamy Tomato Sauce are a mash-up of our two favorite meals at home. We love tender, juicy Swedish meatballs and the creamy blush sauce we use with Angel Hair pasta so combining the two into one delectable dish was the perfect next step.
If you’re looking for a weeknight dinner that’s easy to prep yet full-on flavor, this beef meatballs in tomato sauce recipe is a keeper. With moist and flavorful meatballs swimming in a creamy and tangy gravy, it’s a guaranteed family pleaser!
Tips on making meatballs
- These meatballs are a mix of equal parts ground beef and ground pork for extra juicy texture.
- Use fresh bread soaked in milk or broth instead of dry breadcrumbs as a binder. This soaked bread paste or panade adds moisture for more tender meatballs.
- Grate the onions instead of chopping. This makes the meatballs juicier, more flavorful, and with no chunks of onions to bite into.
- Use a scoop to easily and evenly portion out the meat and then roll into round shapes between the palm of hands. If the meat is sticking, rinse hands with cold water between shaping. I also find chilling the mixture beforehand makes it easier to roll into meatballs.
- Chill the meatballs just until firm to help them keep shape during frying.
How to bake
I pan-fried the meatballs in the pan but you can always bake them in the oven to brown and just finish them off in the sauce.
- Arrange the meatballs in a single layer on a lightly greased baking sheet.
- Bake in a 400 F oven for about 10 to 15 minutes or until lightly browned and no longer pink
- With a spatula, carefully remove meatballs from the pan and use in the recipe.
Not only are they a sure crowd favorite, but these meatballs are also versatile, too. There are so many delicious ways to enjoy them!
- They make a fantastic appetizer for a party, are amazing between toasted french roll as a sandwich, and delicious served over steamed rice, mashed potatoes, or noodles for lunch or dinner.
- Allow leftovers to cool completely and transfer to an airtight container. Refrigerate up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat or n the microwave at 2 to 3-min intervals until warmed through. If frozen, thaw overnight in the refrigerator before reheating.
- 3 slices white bread, sides trimmed
- 1/2 cup milk
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, peeled and grated
- 2 eggs
- 2 teaspoons salt
- 1/2 teaspoon Italian seasoning
- 3 tablespoons canola oil
- 1 cup tomato sauce
- 1/2 cup heavy cream
- 1/2 cup water
- salt and pepper to taste
- Parmesan cheese, grated
- In a small bowl, soak bread in milk. Tear with hands until it resembles a soft paste.
- In a large bowl, combine ground beef, ground pork, soaked bread, onions, eggs, salt and Italian seasoning. Gently mix until combined.
- Using a small scoop, portion about 1 tablespoon of meat mixture and using roll between palms of hands into a 1-inch diameter ball.
- Arrange meatballs in a single layer on a parchment-lined baking sheet and freeze for about 20 to 30 minutes or until firm.
- In a skillet over medium heat, heat oil. Add meatballs in a single layer and cook, gently turning on sides as needed, until lightly browned but not cooked through. Remove from pan and drain on paper towels. Keep warm.
- Alternatively, arrange meatballs in a single layer on a baking sheet and bake in a 400 F oven for about 10 to 15 minutes or until no longer pink.
- In another pan over medium heat, heat the remaining 1 tablespoon oil.
- Add tomato sauce, heavy cream, and water. Season with salt and pepper to taste. Stir to combine and bring to a simmer.
- Add meatballs in a single layer and cook, stirring occasionally, for about 8 to 10 minutes or until meatballs are until thermometer inserted in the center of meatball reads 145 F.
- Sprinkle with Parmesan cheese, if desired. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”