Or try another classic Swedish Meatballs with Cream Sauce. I’ve never been able to find a person who doesn’t like meatballs. I am particularly pleased with this recipe for baked meatballs for three reasons.
Baked Meatballs vs Fried Meatballs
Which ones are better? The answer is not so straightforward as each method has their advantages. However I prefer baking mine and here is why. On the other hand, you get this perfectly seared exterior on your meatballs that just won’t happen if you bake them. Is it worth the hassle? Sometimes but most often, it’s not! Either way I provide both methods in the recipe card below and you can choose for yourself. These baked meatballs, swimming in the most flavourful tomato sauce imaginable, are a riff off another popular recipe on my blog Stuffed Shells with Pesto and Tomato Sauce.
The Best Meatball Sauce
What sets this recipe apart from other meatball and tomato sauce recipes is the combination of a tomato sauce and a basil pesto for a creamier and more flavourful MEGA SAUCE. Prepared pesto is a such an amazing ingredient to have in your arsenal. Apart from using it straight up in pasta dishes, it could also be used as a flavour enhancer in a variety of ways. This Basil Pesto Caprese Salad is proof. The mix of basil, olive oil, pine nuts and parmesan cheese is a real winner! If a creamier sauce is more what you have in mind, try my Meatballs in Creamy Marsala Sauce. It has all the comfort food goodness you crave!
Serving suggestions
These meatballs and sauce are perfect for serving over pasta. I like a short pasta shape like penne or rigatoni, but any sturdy pasta will work. Mix the two together before serving and you have plenty for a great meal. But I would add warm and crusty garlic bread to soak up all that delicious sauce, with a fresh green salad on the side to balance it all out.
Storage and leftovers
This meatball recipe is incredible when hot and fresh, but actually can improve when given a day for the flavours to combine and intensify. Store the leftovers in an airtight container for up to 3 days. You can either reheat gently on the stovetop adding a splash of water if the sauce seems too thick. Or put them in the oven at 160C/320F for 15 minutes covered with a lid or foil. It will also freeze perfectly and can be kept for up to 3 months. Let them thaw completely and then reheat as above.
More meatball recipes
Porcupine Meatballs in Creamy Tomato Sauce “Tefteli” Indian Spiced Meatballs in Curry Sauce Spicy Meatballs in Pomegranate Sauce Russian Meatball Soup
