Go Back
–+ servings
an up-close photo of cooked pasta, meatballs, burst tomatoes, fresh basil, and burrata cheese
Print Recipe
5 from 8 votes

Meatballs with Basil and Burst Tomatoes

Total Time45 minutes
Servings: 6
Author: Alex Snodgrass

Ingredients

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