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Creamy Sun-Dried Tomato Pesto Meatballs

Creamy Sun-Dried Tomato Pesto Meatballs combine the rich flavors of sun-dried tomato pesto with tender, juicy meatballs, all smothered in a luscious creamy sauce. This dish is perfect for a cozy family dinner or impressing guests with minimal effort.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 6
Calories: 640 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper as needed.
  6. 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.
  7. 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

Serving 1serving Calories 640kcal (32%) Carbohydrates 20g (7%) Protein 26g (52%) Fat 51g (78%) Saturated Fat 18g (90%) Polyunsaturated Fat 5g Monounsaturated Fat 23g Trans Fat 0.5g Cholesterol 136mg (45%) Sodium 631mg (26%) Potassium 707mg (20%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1240IU (25%) Vitamin C 23mg (26%) Calcium 258mg (26%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 640

% Daily Value*

Serving 1serving
Calories 640kcal 32%
Carbohydrates 20g 7%
Protein 26g 52%
Fat 51g 78%
Saturated Fat 18g 90%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 23g 115%
Trans Fat 0.5g 25%
Cholesterol 136mg 45%
Sodium 631mg 26%
Potassium 707mg 15%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 1240IU 25%
Vitamin C 23mg 26%
Calcium 258mg 26%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.