Baked Meatballs in Tomato Cream Sauce
Whenever I get stumped for meal planning, I usually fall back to one of my first food loves, Pasta. Over the years, I’ve made Lasagnas, Chicken Parms, Pasta Primavera, Manicottis, but, by far, my favorites are classic spaghetti and meatballs or anything in a delicious tomato cream sauce. That is where this recipe for Baked Meatballs in Tomato Cream Sauce comes in!
The best part about this recipe is how simple it is to make.
Especially the meatballs.
Simply mix together a little Panko breadcrumbs, milk, ground beef, egg, grated onion, parsley, salt, pepper, and what I consider the key ingredient; sour cream.
Yes, sour cream. Just about a tablespoon to the meat mixture gives such great flavor to the meatballs! You’ll be adding it to ever meatball recipe you have.
Once the meat mixture comes together, form it into small meatballs and place onto a lined baking sheet (either with parchment paper or foil).
Then broil the meatballs for about 5 minutes until lightly browned and crispy on the outside.
(Don’t worry about fully cooking, as we will finish them in the simmering sauce)
Talking about the sauce. It could not be easier.
This sauce starts with a jarred Tomato Basil pasta sauce. Just grab your favorite!
Heat the pasta sauce up in a deep skillet, then stir in some heavy cream and baked meatballs.
Let the sauce and meatballs simmer for about 5-10 minutes.
In that time, the sauce will start to thicken and the meatballs will fully cook.
Gently stir in the cooked pasta (and a little leftover pasta water if you need to thin out the sauce).
Top with some more chopped parsley and grated Parmesan cheese.
Give me a fork and I’ll eat the whole thing with not an ounce of shame to my name!
Baked Meatballs in Tomato Cream Sauce
This recipe for easy oven Baked Meatballs in Tomato Cream Sauce is perfect for serving over spaghetti or your favorite pasta shapes. A great weeknight meal.
Ingredients
Baked Meatballs
- 1/2 cup Panko breadcrumbs
- 1/4 cup Milk
- 1/2 lb Ground Beef
- 1 Egg, slightly beaten
- 2 Tbsp Grated Onion
- 1 Tbsp Minced Parsley
- 1 Tbsp Sour Cream
- 1/2 tsp Salt
- 1/4 tsp Pepper
Pasta and Tomato Cream Sauce
- 6 oz Pasta I use Orecchiette or other small pasta shape
- 1 cup Tomato Basil Pasta Sauce
- 1/2 cup Heavy Cream
Instructions
Baked Meatballs
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In a bowl, combine Panko with milk. Let sit for about 5 minutes or until the milk is absorbed.
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To the Panko, add the ground beef, egg, grated onion, parsley, sour cream, salt and pepper. Mix together until just combined.
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Let rest for 5-10 minutes before forming into 1 inch to 1 1/4 inch meatballs. Place the meatballs onto a parchment paper or foil lined baking sheet.
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Broil the meatballs for 4-5 minutes on the middle rack of the oven until lightly browned on the outside. Do not fully cook them at this time.
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Remove from the oven and set aside.
Pasta and Tomato Cream Sauce
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Cook the pasta according to package directions. RESERVE 1/3 cup of pasta water and drain the rest.
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In a deep skillet or pot, heat the pasta sauce over medium heat until warm and simmering gently.
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Stir in cream and bring back to a light simmer.
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Add in meatballs, tossing to coat with the sauce.
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Simmer over medium heat for about 5 minutes or until the sauce has thickened slightly and the meatballs are cooked through.
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Stir in the cooked pasta and reserved pasta water. Toss gently to coat and serve warm.
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Top with more chopped parsley, fresh mozzarella, and/or grated Parmesan cheese.
Recipe Notes
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