Yes, the meatballs are moist and flavorful and nicely seasoned with caramelized onions and basil. But if you ask me, the real star of this show is the sauce. Girl, THE SAUCE. It’s creamy, tangy and just OMG delicious. This meatballs with creamy tomato sauce recipe is definitely a keeper. Super flexible, it makes a delightful appetizer yet is equally amazing between toasted french roll as a sandwich or over noodles as a pasta dish. Enjoy!
- 1 large onion , peeled and chopped
- 1 pound ground pork
- 1/4 teaspoon dried basil
- salt and pepper to taste
- 1 teaspoon butter
- 1 cup tomato sauce
- 1/2 cup heavy cream or all purpose cream
- 1/2 cup water
In a skillet, heat about 1 tablespoon of oil. Add half of the onions and cook until limp and translucent. Remove from pan and allow to cool slightly.
In a bowl, combine ground pork, dried basil and cooked onions. Season with salt and pepper to taste. Shape into 1-inch balls.
In a pan, heat about 1/2 inch deep of oil. Add meatballs and fry, turning on all sides, until golden. Remove from pan and drain on paper towels. Alternatively, arrange meatballs in a single layer on a baking sheet and bake in a 375 F oven for about 10 to 15 minutes or until cooked through.
In another pan over medium heat, add butter. When it starts to melt, add the remaining half of the onions and cook until translucent. Add tomato sauce, heavy cream and water. Stir to combine and bring to a simmer. Add meatballs and cook, stirring occasionally, for about 3 to 4 minutes or until meatballs are heated through and coated with sauce. Season with salt and pepper to taste. Serve hot.