Parmesan Meatballs in a Creamy Tomato Sauce

Instructions

For The Meatballs:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, gently combine all the meatball ingredients. Be careful not to overmix, or the meatballs may become tough.
3. Use a 1.5-inch scoop to portion out the mixture. Press it against the side of the bowl to pack the meat, then form into meatballs.
4. You can bake the meatballs in two ways:
   Place them on a parchment-lined baking sheet, making sure they aren’t crowded.
   Or place a wire rack over a baking sheet and add the meatballs on top. This method allows the fat to drain away naturally.
5. Bake the meatballs for 13-15 minutes, or until the internal temperature reaches 160°F (71°C) using a meat thermometer.

For The Tomato Cream Sauce:

1. In a skillet over medium heat, melt the butter. Add the garlic and sauté for about 1 minute, stirring constantly.
2. Stir in the tomato sauce, parmesan cheese, Italian seasoning, onion powder, and pepper. Cook for 5 minutes, stirring until cheese has melted and smooth. Lower heat if needed.
3. Add the heavy cream and chopped parsley to the sauce, stirring to combined and thickened.
4. Taste the sauce and adjust with the sugar, this helps balance out any tanginess or acidity from the tomatoes.
5. Add salt or pepper to taste.
6. Add the meatballs to the sauce and let them cook for an additional 3-5 minutes.
7. Garnish with chopped parsley, basil, grated Parmesan cheese, or pepper flakes.
8. Serve these baked meatballs warm just as they are or over pasta, in sub rolls, on slider buns, or with garlic bread. Enjoy!