Creamy Sun-Dried Tomato Pesto Meatballs
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This Creamy Sun-Dried Tomato Pesto Meatballs recipe features tender, juicy meatballs, infused with homemade sun-dried tomato pesto, making each bite irresistibly flavorful. They’re irresistibly tasty and so simple to prepare, you’ll have everyone asking for seconds!
You all know I love my meatballs, and believe me when I say these meatballs have quickly gone to the top of my list. They are so yummy and that sun-dried tomato pesto is to die for! Not to mention they’re a breeze to make and deliver maximum flavor with every juicy, tender bite.
I’m excited for you to try this recipe because it’s a true crowd-pleaser that brings everyone to the table with smiles and satisfied appetites. Once you’ve tasted these meatballs, you’ll understand why they quickly became a staple in my own kitchen.
Before You Start
- Prepare the Pesto First: Make the sun-dried tomato pesto ahead of time because you’re going to use this in the meatballs and the sauce as well.
- Don’t Overmix the Meat: Gently combine the meatball ingredients by hand until just mixed. Overmixing can make the meatballs tough instead of tender.
- Cook in Batches: Fry the meatballs in batches to avoid overcrowding the skillet. This helps them brown evenly and prevents steaming.
- Prepare Your Sauce Ingredients: Have all your sauce ingredients chopped and measured before you start cooking. This makes the sauce preparation quick and seamless.
- Have a Meat Thermometer Ready: To make sure the meatballs are fully cooked, use a meat thermometer. They should reach an internal temperature of 165°F (74°C).
Ingredients You’ll Need
- Sun-Dried Tomatoes (packed in oil, drained): The star of our pesto. If you can’t find sun-dried tomatoes, you can substitute them with roasted red peppers for a slightly different taste.
- Fresh Basil Leaves: If you’re out of basil, parsley or spinach can work as alternatives.
- Parmesan Cheese: This cheese adds a rich, savory depth to the pesto. You can use Pecorino Romano if you prefer a sharper flavor.
- Garlic Cloves: Garlic infuses the pesto with a robust, pungent kick. For a milder flavor, try using roasted garlic or garlic powder.
- Pine Nuts or Walnuts: These nuts provide a nice crunch and enhance the pesto’s richness. If you have allergies or prefer, sunflower seeds or almonds are great substitutes.
- Olive Oil: I prefer to use the oil from the sun dried tomatoes, for lots of extra flavor, but regular olive oil will also work.
- Salt and Pepper: Adjust to taste based on your preference.
- Ground Beef: I used lean ground beef but you can also you a mix of ground beef and ground pork, or you can use ground turkey or ground chicken.
- Breadcrumbs: They help bind the meatballs together and add texture. For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Parmesan Cheese: I love adding some Parmesan cheese to my meatballs. You can substitute with Asiago or another hard cheese if desired.
- Large Egg: Acts as a binder to keep the meatballs tender. If you’re vegan or allergic, flax eggs or chia seeds are great alternatives.
- Onion: For sweetness and moisture to the meatballs. Grating your onion is better than chopping it so that you don’t get big chunks of onion in your meatballs.
- Garlic Cloves: Fresh garlic is best, feel free to use as much or as little as you like.
- Dried Oregano: For some earthy, Mediterranean notes. If you don’t have oregano, Italian seasoning or dried thyme are great alternatives.
- Salt and Pepper: Season the meat mixture to taste.
- Olive Oil: Used for frying the meatballs. You can use vegetable oil if you prefer a lighter option.
- Onion and garlic: This is what’s going to add lots of flavor to our sauce besides the sun-dried tomato pesto.
- Heavy Cream: This will give our sauce a creamy, smooth texture. For a lighter version, you can use half and half or milk combined with a bit of flour to thicken.
- Chicken Broth: Vegetable or beef broth will also work. Opt for a low sodium or no sodium added so that you can control the sodium content in your dish.
- Parmesan Cheese: This will thickens our sauce and adds a savory note. You can use nutritional yeast for a dairy-free option.
- Fresh Basil Leaves: For garnish.
Start by making the sun-dried tomato pesto. In your food processor, combine 1 cup of drained sun-dried tomatoes, ½ cup of fresh basil leaves, ¼ cup of grated Parmesan cheese, 2 cloves of garlic, and ¼ cup of pine nuts or walnuts. Pulse the mixture until everything is finely chopped. With the processor running, slowly drizzle in ¼ cup of olive oil (use the oil from the sun-dried tomatoes for extra flavor) until the pesto becomes smooth.
Taste and season with salt and pepper as needed. Set the pesto aside—you’ll use some for the meatballs and the rest for the sauce.
n a large bowl, combine 1 pound of ground beef, ½ cup of breadcrumbs, ¼ cup of grated Parmesan cheese, 1 large egg, 2 tablespoons of the prepared sun-dried tomato pesto, ¼ cup of finely chopped onion, 2 cloves of minced garlic, 1 teaspoon of dried oregano, and salt and pepper to taste. Gently mix the ingredients with your hands until just combined 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 of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches to avoid overcrowding the pan. Cook them, turning occasionally, until they’re browned on all sides and cooked through, about 8–10 minutes. Remove the meatballs from the skillet and set them aside on a plate.
In the same skillet, add 1 tablespoon of olive oil if needed. Sauté 1 small finely chopped onion over medium heat until it becomes translucent, about 3–4 minutes. Add 2 cloves of minced garlic and cook for an additional 1 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 1 cup of heavy cream or half-and-half and ½ cup of low-sodium chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer, then stir in ¼ cup of grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust the seasoning with salt and pepper as needed.
Carefully add the cooked meatballs back into the skillet with the creamy sauce. Spoon the sauce over the meatballs to coat them thoroughly. Let the meatballs simmer in the sauce for 5–7 minutes to absorb the flavors and ensure they’re fully heated through. Remove the skillet from the heat and garnish the meatballs with fresh basil leaves for a burst of color and freshness.
How To Serve
Whether you’re planning a cozy weeknight dinner or a special gathering, these sides will make your meatballs complete and satisfying.
Brown Butter Mashed Potatoes
Instant Pot Mashed Cauliflower
Lemon Pasta
Skillet Green Beans
Frequently Asked Questions
Can I make the pesto ahead of time?
Absolutely! You can prepare the sun-dried tomato pesto up to 3 days in advance. Store it in an airtight container in the refrigerator to allow the flavors to meld together.
How do I store leftovers and how long will they last?
Store any leftover Creamy Sun-Dried Tomato Pesto Meatballs in an airtight container in the refrigerator for up to 4 days. Make sure the meatballs and sauce cool completely before refrigerating.
Can I freeze the meatballs and sauce?
Yes, you can freeze both the meatballs and the sauce! Let them cool completely, then place the meatballs and sauce in separate freezer-safe containers or zip-top bags. They can be frozen for up to 2 months. When you’re ready to enjoy them, thaw overnight in the refrigerator and reheat on the stovetop or in the oven until heated through.
What’s the best way to reheat the frozen meatballs and sauce?
To reheat frozen meatballs and sauce, first thaw them in the refrigerator overnight. Then, place the meatballs and sauce in a skillet over medium heat. Stir occasionally and heat until everything is warmed through, about 10-15 minutes.
Can I freeze the pesto separately for other uses?
Yes, you can. Store it in ice cube trays for easy portioning. Once frozen, transfer the pesto cubes to a freezer-safe bag or container. This way, you can use just the amount you need for future recipes without having to thaw the entire batch.
More Delicious Meatballs
- Porcupine Meatballs
- Stout Meatballs
- Meatballs with Mushroom Gravy
- Salisbury Steak Meatballs
- Swedish Meatballs
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Creamy Sun-Dried Tomato Pesto Meatballs
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Notes
- Make Ahead Pesto: Preparing the sun-dried tomato pesto in advance saves time and allows the flavors to deepen, enhancing the overall taste of the meatballs and sauce.
- Perfect Browning: Ensure your skillet is hot before adding the meatballs. This helps achieve a beautiful golden-brown crust while keeping the inside tender.
- Sauce Consistency: If you prefer a thicker sauce, let it simmer a bit longer or add a splash of heavy cream. For a lighter version, substitute half-and-half with milk.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
