Creamy Pesto Meatballs

These Juicy Mediterranean-Style Meatballs swim in a velvety sun-dried tomato cream that's packed with bold flavors. We've mixed up our own sun-dried tomato pesto that works double duty – it goes inside the tender meatballs and flavors the smooth sauce too. The meatballs get a nice golden crust before they're dunked in the rich cream that brings everything together. This dinner shows how a handful of good stuff, treated right, can turn into something that'll wow everyone at your table.

I've made meatballs for ages and found that mixing them lightly and browning them patiently gives you the best bite every time.

Key Ingredients Breakdown

• Sun-dried tomatoes stored in oil pack the most intense flavor
• Bright basil leaves liven up both pesto and finished dish
• Real Parmesan cheese adds richness throughout
• Raw garlic creates wonderful smells

Don't throw away that oil from the sun-dried tomato jar – it's liquid gold for making the pesto taste amazing.

Step-By-Step Cooking Guide

1. Whip up your pesto first.

Toss sun-dried tomatoes (drained), basil leaves, Parmesan chunks, garlic cloves, and pine nuts into your food processor. Give it a few pulses until everything's chopped small. Keep the machine going while you slowly pour in oil until you get a smooth but still chunky mix. Add salt and pepper to taste, then put aside. Make sure everything's not cold from the fridge – room temp ingredients blend way better.

2. For your meatballs,

lightly mix ground beef, breadcrumbs, grated Parmesan, an egg, and some of your fresh pesto using just your fingers. Don't squish it too much or you'll get tough meatballs. Shape into balls about 1.5 inches across with a gentle touch – squeezing too hard makes them heavy.

3. Get olive oil hot in a big pan over medium heat until it looks shiny.

Cook meatballs in small batches, turning them carefully, about 3 minutes each side until they're golden brown. Keep some space between them or they'll steam instead of getting that tasty crust.

4. For your sauce,

cook chopped onion in the same pan until it's see-through, scraping up all the brown bits. Throw in garlic and cook until you can smell it, then mix in your pesto. Pour in cream and broth bit by bit, stirring all the time so it doesn't separate.

5. Put meatballs back in the pan,

let everything bubble gently until meatballs are hot and sauce gets a bit thicker, around 5-7 minutes. Spoon sauce over meatballs often.

Pin it

My grandma always added a bit of the oil from the sun-dried tomato jar right into the meat mix for extra punch.

Keeping It Fresh

After cooling, keep meatballs and sauce in a sealed container for up to 3 days in your fridge. You can freeze just the meatballs (no sauce) for up to 3 months. When you want to eat them again, warm everything slowly on low heat, adding a splash more cream if sauce looks too thick. If you're keeping pesto longer than 5 days, better make a fresh batch.

Pin it

Pairing Ideas

These taste great over pasta, smooth polenta, or with crusty bread to mop up all that sauce. Top with torn basil leaves, more Parmesan shavings, and some red pepper flakes if you like heat. For parties, keep them warm in a slow cooker set to LOW. They also work as finger food with toothpicks for casual get-togethers.

Fixing Common Problems

If your sauce splits, turn down the heat and slowly stir in warm cream. When meatballs fall apart, add another egg or more breadcrumbs to bind them. If sauce gets too thick, thin it with a bit of warm broth. For meatballs that brown too fast, lower your heat and splash in some broth to cool the pan down.

Prep-Ahead Options

You can make the pesto up to 5 days early. Form your meatballs and keep them in the fridge for up to 24 hours before cooking. The sauce base can be made ahead too, just warm it gently and add fresh cream when reheating. For big gatherings, brown the meatballs earlier in the day and finish them in the sauce right before everyone eats.

Pin it

Frequently Asked Questions

→ Is prepping the pesto early okay?

Absolutely! Making it beforehand helps the flavors blend and makes things quicker when cooking.

→ What should I serve it with?

Pair with pasta, fluffy mashed potatoes, rice, or even some crusty bread to soak up that sauce.

→ How can I make it less rich?

Switch out the heavy cream for milk or half-and-half. It won’t be as creamy, but it’ll still be tasty.

→ What's the best meat option?

You can go with just ground beef or mix beef with pork for an extra flavorful kick.

→ How do I ensure a good sear on the meatballs?

Heat the pan well before adding them. Also, give them enough space so they brown evenly.