Creamy Pesto Meatballs

Featured in Crowd-Pleasing Appetizers.

In this dish, soft meatballs are flavored with homemade sun-dried pesto, which doubles as the base for a creamy sauce. You're cooking the meatballs till golden before they soak up a rich combo of broth, cream, and pesto. This easy yet fancy meal suits family dinners or hosting, and you can have it ready in roughly an hour.
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Updated on Sat, 15 Mar 2025 07:25:07 GMT
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These Velvety Sun-Dried Tomato Pesto Meatballs mix juicy, soft meatballs with a smooth, rich sauce packed with Mediterranean tastes. The DIY sun-dried tomato pesto gives both the meatballs and sauce an intense, deep flavor. Each meatball comes perfectly seasoned and seared before getting dunked in a lush cream sauce loaded with extra pesto. This meal turns basic items into something amazing, showing how a few good ingredients, handled right, can make an unforgettable dinner.

After making meatballs for so many years, I've figured out that mixing them lightly and browning them carefully gives you the best texture.

Key Ingredients Breakdown

  • Fresh garlic builds the aromatic foundation
  • Good Parmesan adds richness to every part
  • Fresh basil lightens both the pesto and finished dish
  • Oil-packed sun-dried tomatoes deliver concentrated taste

The trick is using the oil from the sun-dried tomato jar in your pesto - it brings an extra punch of flavor.

Step-by-Step Cooking Guide

1. Start by making the pesto.
Grab your food processor and throw in the drained sun-dried tomatoes, fresh basil, Parmesan, garlic, and pine nuts. Give it a few pulses until everything's finely chopped. While the machine runs, slowly pour in oil until it's smooth but still has some texture. Season it and put it aside. Watch your temperature - everything should be at room temp for the best blend.
2. For the meatballs,
mix ground beef, breadcrumbs, Parmesan, egg, and some of your pesto with your hands just until combined. Don't mix too much or they'll get tough. Shape into 1.5-inch balls using gentle pressure - squeezing too hard makes them dense.
3. Warm olive oil in a big skillet over medium heat until it starts to shimmer.
Cook the meatballs in small batches, turning them carefully, about 3 minutes per side until they get a nice golden crust. Don't crowd the pan or they'll steam instead of brown.
4. For the sauce,
cook the onion in the same pan until it turns clear, scraping up any browned bits. Toss in garlic until you can smell it, then mix in the pesto. Slowly add cream and broth, stirring all the time so it won't separate.
5. Put the meatballs back in the pan,
let them bubble gently until they're hot and the sauce thickens a bit, about 5-7 minutes. Spoon sauce over them often.
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Creamy Sun-Dried Tomato Pesto Meatballs Recipe | cuisinegenial.com

My grandma always added a little splash of the sun-dried tomato oil right into the meat mix for deeper flavor.

Keeping It Fresh

Keep cooled meatballs and sauce in a sealed container up to 3 days in the fridge. You can freeze meatballs without sauce for up to 3 months. When you warm them up, do it slowly over low heat, adding a bit of cream if the sauce gets too thick. Make new pesto if you're storing longer than 5 days.

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Easy Creamy Sun-Dried Tomato Pesto Meatballs Recipe | cuisinegenial.com

Tasty Pairing Ideas

Put these over pasta, creamy polenta, or crusty bread to soak up all that sauce. Top with fresh basil, more Parmesan, and some red pepper flakes. For parties, keep them warm in a slow cooker on LOW. They also work great as finger food with toothpicks at casual get-togethers.

Fixing Common Problems

If your sauce separates, turn down the heat and slowly whisk in warm cream. When meatballs fall apart, add another egg or more breadcrumbs. If sauce gets too thick, thin it with warm broth. When meatballs brown too fast, lower the heat and splash in some broth.

Prep-Ahead Options

Make your pesto up to 5 days before. Shape meatballs and keep in the fridge up to 24 hours before cooking. Get the sauce base ready ahead of time, just warm it gently and add fresh cream when serving. For gatherings, brown the meatballs early and finish them in the sauce right before guests arrive.

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Creamy Sun-Dried Tomato Pesto Meatballs Recipe | cuisinegenial.com

Frequently Asked Questions

→ Is the pesto fine to prep early?
Totally! Making it ahead means better flavor and less last-minute work.
→ What sides should I pair it with?
Perfect matches are pasta, grains like rice, smooth mashed potatoes, or crusty bread for dipping.
→ Can I make the cream sauce lighter?
Switch heavy cream out for half-and-half or milk, but the sauce will lose some richness.
→ What type of meat works best?
You can choose ground beef solo or mix beef with pork for deeper taste.
→ How can I brown the meatballs well?
Make sure the pan's really hot, and space out the meatballs so they don’t steam.

Sun-Dried Tomato Meatballs

Soft meatballs cooked in a velvety cream sauce with sun-dried tomato pesto. Great for a warm evening meal.

Prep Time
25 Minutes
Cook Time
35 Minutes
Total Time
60 Minutes
By: Ferdaous

Category: Appetizers

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (20-24 meatballs)

Dietary: ~

Ingredients

→ Tomato-Basil Pesto

01 1/4 cup walnuts or pine nuts
02 2 garlic cloves
03 1/4 cup grated Parmesan cheese
04 1/2 cup fresh basil leaves
05 1/4 cup olive oil (use the oil from the tomato jar if possible)
06 1 cup sun-dried tomatoes drained from oil

→ Mini Meatballs

07 2 tablespoons olive oil, for cooking
08 1 pound ground beef or a blend of pork and beef
09 1/4 cup finely diced onion
10 1 teaspoon dried oregano
11 2 cloves garlic, minced
12 2 tablespoons sun-dried tomato pesto
13 1/4 cup grated Parmesan cheese
14 1/2 cup breadcrumbs
15 1 large egg

→ Rich Creamy Sauce

16 Fresh basil for topping
17 1/4 cup grated Parmesan cheese
18 1 cup heavy cream
19 1/2 cup chicken or vegetable broth (low sodium)
20 1/2 cup sun-dried tomato pesto
21 1 finely chopped small onion
22 1 tablespoon olive oil
23 2 garlic cloves, minced

Instructions

Step 01

Put sun-dried tomatoes, basil, cheese, garlic, and nuts in a processor. Slowly add oil while blending until creamy. Taste and add pepper or salt if needed.

Step 02

In a mixing bowl, combine meat, pesto, breadcrumbs, egg, onion, garlic, Parmesan, and oregano. Make small round balls about 1 to 1.5 inches in size.

Step 03

Heat oil in a skillet on medium. Fry meatballs in batches for 8-10 minutes until browned all over. Take them out and keep them to the side.

Step 04

Use the same pan to sauté garlic and onion in oil. Stir in pesto, cream, and broth. Let it simmer and melt in Parmesan, mixing until it’s smooth.

Step 05

Add meatballs into the sauce and simmer for 5-7 minutes until everything is warmed through. Sprinkle fresh basil on top before serving.

Notes

  1. You can make the pesto ahead—time gives it extra flavor.
  2. Overmixing the meat mixture will make the meatballs tough.
  3. Adjust the sauce thickness with more cream or broth if necessary.

Tools You'll Need

  • A food processor
  • One large skillet
  • Mixing bowls of various sizes
  • Measuring tools for cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy from Parmesan cheese and cream.
  • Contains wheat due to breadcrumbs.
  • Includes eggs.
  • Nuts are in the pesto (pine nuts or walnuts).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 640
  • Total Fat: 51 g
  • Total Carbohydrate: 20 g
  • Protein: 26 g