Meatballs with Basil and Burst Tomatoes

Meatballs with Basil and Burst Tomatoes is a fun dinner recipe that makes use of in-season tomatoes. Fresh basil, sunny bursts of cherry tomatoes, and bright white wine come together to make this cozy meal taste a little more like summer. Topped with creamy burrata, you’re going to want to make this on repeat for dinner.

Consider this the only beef meatball recipe you’ll ever need — well, other than my Epic Baked Meatballs! These are packed with flavor, thanks to the use of fresh basil, fresh parsley, garlic, and panko breadcrumbs. They’re quickly seared in olive oil until golden brown on all sides. Next comes the sauce, which is so much better than the jarred stuff. I use a whole bunch of mixed baby tomatoes (look for Sun Gold and Cherry Tomatoes!), which simmer alongside shallots, tomato paste, lemon zest, and white wine until they’re bursting and become jammy. It’s such a good use of seasonal produce. Then, I throw the meatballs back in the skillet to finish cooking through.

While this would be totally delicious served with crusty bread for dipping, I like to spoon the meatballs and sauce over cooked rigatoni and top with torn burrata cheese, fresh basil leaves, flaky salt, and crushed red pepper flakes. My family practically devours this dish and I hope yours will too!

Ingredients:

• Ground Beef
• Fresh Basil
• Flat-Leaf Parsley
• Garlic
• Panko Breadcrumbs
• Kosher Salt
• Ground Black Pepper
• Extra-Virgin Olive Oil
• Shallot
• Mixed Baby Tomatoes
• Tomato Paste
• Dry White Wine
• Lemon Zest
• Dry Rigatoni Pasta
• Flaky Salt
• Burrata Cheese
• Crushed Red Pepper Flakes

step-by-step:

step one: make the meatballs

In a medium bowl, combine the ground beef, basil, parsley, garlic, breadcrumbs, salt, and pepper. Mix until just combined. Roll into 1-inch round meatballs.

Heat the oil in a large, deep skillet or braiser over medium-high heat. Add the meatballs in a single layer and cook until a golden-brown crust forms on each side, 2 to 3 minutes per side, working in batches as needed so as to not overcrowd the pan. Transfer to a paper towel-lined plate and set aside. The meatballs don’t have to be fully cooked through as they will continue to cook in the sauce.

step two: make the sauce

Reduce the heat in the skillet to medium and drain off excess fat (reserve at least 2 tablespoons). Add the shallot, garlic, and tomatoes with a pinch of salt and pepper. Cook, tossing, until the tomatoes begin to blister and burst open, 5 to 8 minutes, using the edge of a spoon to help them pop open if needed.

Stir in the tomato paste until well combined. Pour in the white wine and lemon zest and stir until well combined. Add the torn basil leaves and bring to a gentle simmer. Nestle the meatballs into the sauce, cover, and cook until cooked through, about 8 minutes, simmering lightly.

step three: serve and enjoy!

To serve, plate the rigatoni on a platter. Spoon the sauce and meatballs over the pasta. Sprinkle with flaky salt. Tear the burrata cheese and dollop over the top. Finish with fresh basil and crushed red pepper flakes, if desired.

Recipe fAQs:

I can’t wait to hear your thoughts on my Meatballs with Basil and Burst Tomatoes! Comment below if you try it!

looking for more cozy pasta recipes? Try these!

Creamy Sausage Rigatoni with Saffron

One-Pot Spaghetti-O’s with Mini Meatballs

Saucy Green Pasta with Calabrian Breadcrumbs

Baked Beef and Ricotta Stuffed Shells

5 from 8 votes

Meatballs with Basil and Burst Tomatoes

Total: 45 minutes mins

Servings: 6

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Ingredients 

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For the Meatballs:

• ▢ 1 pound 90/10 ground beef
• ▢ 2 tablespoons finely chopped fresh basil
• ▢ 1/4 cup finely chopped flat-leaf parsley
• ▢ 2 garlic cloves, minced
• ▢ 1 egg, well whisked
• ▢ 1/4 cup panko breadcrumbs
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 2 tablespoons extra-virgin olive oil

For the Sauce:

• ▢ 1 large shallot, halved and thinly sliced
• ▢ 2 garlic cloves, minced
• ▢ 16 ounces mixed baby tomatoes, such as sungold and cherry
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 tablespoon tomato paste
• ▢ 1/2 cup dry white wine
• ▢ Zest of 1/2 lemon
• ▢ 1/2 cup loosely packed fresh torn basil leaves

To serve:

• ▢ 8 ounces dry rigatoni pasta, cooked according to package directions
• ▢ Flaky salt
• ▢ Fresh basil leaves
• ▢ Burrata, torn into smaller pieces
• ▢ Crushed red pepper flakes (optional)

Instructions 

Make the Meatballs:

• In a medium bowl, combine the ground beef, basil, parsley, garlic, egg, breadcrumbs, salt, and pepper. Mix until just combined. Roll into 1-inch round meatballs. It should make about 16 meatballs.
• Heat the oil in a large, deep skillet or braiser over medium-high heat. Add the meatballs in a single layer and cook until a golden-brown crust forms on each side, 2 to 3 minutes per side, working in batches as needed so as to not overcrowd the pan. Transfer to a paper towel-lined plate and set aside. The meatballs don’t have to be fully cooked through as they will continue to cook in the sauce.

Make the Sauce:

• Reduce the heat in the skillet to medium and drain off excess fat (reserve at least 2 tablespoons in there). Add the shallot, garlic, and tomatoes with a pinch of salt and pepper. Cook, tossing, until the tomatoes begin to blister and burst open, 5 to 8 minutes, using the edge of a spoon to help them pop open if needed.
• Stir in the tomato paste until well combined. Pour in the white wine and lemon zest and stir until well combined. Add the torn basil leaves and bring to a gentle simmer. Nestle the meatballs into the sauce, cover, and cook until cooked through, about 8 minutes, simmering lightly.

To Serve:

• Plate the rigatoni on a platter. Spoon the sauce and meatballs over the pasta. Sprinkle with flaky salt. Tear the burrata cheese and dollop over the top. Finish with fresh basil and crushed red pepper flakes, if desired.

Nutrition

Calories: 2187kcal, Carbohydrates: 215g, Protein: 130g, Fat: 79g, Saturated Fat: 23g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 41g, Trans Fat: 3g, Cholesterol: 295mg, Sodium: 4108mg, Potassium: 3504mg, Fiber: 14g, Sugar: 24g, Vitamin A: 4577IU, Vitamin C: 135mg, Calcium: 283mg, Iron: 20mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 6

Calories: 2187

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