Pesto Meatballs in Creamy Sun-Dried Tomato Sauce
These pesto meatballs are tender, juicy, and simmered in a creamy sun-dried tomato pesto sauce. Made with homemade pesto for deeper flavor, they’re perfect over pasta, rice, or crusty bread for an easy but impressive dinner.
Servings: 6
Calories: 640kcal
Ingredients
For the Sun-Dried Tomato Pesto:
- 1 cup sun-dried tomatoes packed in oil drained
- ½ cup fresh basil leaves
- ¼ cup Parmesan cheese grated
- 2 cloves garlic
- ¼ cup pine nuts or walnuts
- ¼ cup olive oil use the oil from the sun-dried tomatoes for extra flavor
- salt and pepper to taste
For the Meatballs:
- 1 pound ground beef or a mix of beef and pork
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese grated
- 1 large egg
- 2 tablespoons sun-dried tomato pesto from above
- ¼ cup onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 tablespoons olive oil for frying
For the Creamy Sun-Dried Tomato Pesto Sauce:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup sun-dried tomato pesto from above
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth or vegetable broth, low sodium or no sodium added
- ¼ cup Parmesan cheese grated
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- In a food processor, combine the sun-dried tomatoes, fresh basil, Parmesan cheese, garlic, and pine nuts. Pulse the mixture until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Taste and season with salt and freshly ground black pepper as needed. Set aside. You'll use some in the meatballs and some in the sauce.
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, 2 tablespoons of the sun-dried tomato pesto, chopped onion, minced garlic, oregano, salt, and pepper. Use your hands to gently mix until just combined. Avoid overmixing 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 olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding. Cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Remove the meatballs from the skillet and set aside on a plate.
- In the same skillet, add 1 tablespoon olive oil if needed. Sauté the chopped onion over medium heat until translucent, about 3–4 minutes. Add the minced garlic and cook for an additional 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 the heavy cream and chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper as needed.
- Carefully add the cooked meatballs back into the skillet with the sauce. Spoon the sauce over the meatballs to coat them. Let the meatballs simmer in the sauce for 5–7 minutes to absorb the flavors and ensure they are fully heated through.
- Garnish with fresh basil leaves if desired. Serve hot over pasta, rice, mashed potatoes, or with crusty bread to soak up the delicious sauce.
Video
Notes
- Make ahead option. Shape the meatballs a day in advance and keep them in the fridge. Or cook them completely and store them separately from the sauce, then warm everything together when you’re ready to serve. They actually get even better once the flavors sit a bit.
- Freezing works great too. I freeze the cooked meatballs without the sauce, then make the creamy pesto sauce fresh when I’m ready. They’ll keep for up to 3 months, which means future-you will be very happy.
- Want to lighten things up a bit? Swap the beef for ground turkey and use half-and-half instead of heavy cream. It’ll still be rich thanks to the pesto, just a little less indulgent.
- If you don’t feel like pan searing, bake them at 400°F for about 15–20 minutes. I prefer browning them in a skillet for that extra flavor, but baking works just fine when you want something hands-off.
- And if your sauce thickens more than you expected, don’t panic. Just loosen it with a splash of broth or pasta water. Too thin? Let it simmer a few more minutes. You’re in control here.
Nutrition
Serving: 1serving | Calories: 640kcal | Carbohydrates: 20g | Protein: 26g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 631mg | Potassium: 707mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1240IU | Vitamin C: 23mg | Calcium: 258mg | Iron: 4mg
