1.25lbground beefI prefer 80%/20% lean for juicier meatballs
1lbground pork
1egg
1 1/2slicesdense breadcrumbled
1/2cupminced Vidalia onion
3garlic clovespressed
3Tbspminced fresh basil
1/4cupdiced sun-dried tomatoes
Salt
Fresh cracked black pepper
Sauce:
2Tbspolive oil
3-4garlic clovespresssed
2cupsheavy whipping cream
3oztomato paste
2Tbspsour cream
3Tbspdry Parmesan cheese
Salt
3Tbspminced fresh basil
Instructions
In a large mixing bowl, combine all ingredients for the meatballs.
Mix very well, until all ingredients are evenly incorporated throughout.
Form meatballs that are about 1 1/2 inches in diameter. (You can make them bigger or smaller if you prefer.)
Preheat a large cooking pan over medium heat and add a couple of tablespoons of cooking oil.
Place meatballs in the pan, cover with a lid and cook until almost done, turning the meatballs over half way through the cooking.
In a sauce pot, add olive oil and preheat the pot over medium heat.
Add pressed garlic and saute until flagrant.
Add heavy whipping cream and whisk in tomato paste, sour cream, dry Parmesan cheese and salt to taste. Whisk well and let the sauce heat through.
Stir in minced basil.
Once the sauce is hot, set it aside. Drain off most of the the meat juice from the pan with meatballs and add the creamy tomato basil sauce to the meatballs.
Let the meatballs simmer over medium-low heat for a few minutes.