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Meatballs with Peppers in Tomato Cream

Featured in Family-Favorite Main Dishes.

Juicy meatballs in creamy tomato sauce with bell peppers. A quick Mediterranean dish ready in 50 minutes, perfect with pasta or rice for a complete meal.
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Rehan Magic House Recipes
Updated on Tue, 25 Mar 2025 22:45:04 GMT
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These juicy meatballs, nestled in a velvety-creamy tomato cream sauce, combine Italian flavors with home-style cooking. The perfect balance between spicy meat and aromatic sauce makes this dish a classic that delights the whole family.

When I first cooked this dish for my family, even my son, who is not a big tomato fan, was completely delighted.

Carefully Selected Ingredients

  • Ground meat: Beef or mixed for optimal flavor
  • Cherry tomatoes: Sweet and aromatic
  • Cream: Gives the sauce smoothness
  • Herbs: Fresh and dried for depth of flavor
  • Breadcrumbs: Ensures loose consistency
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Detailed Preparation

Meatball Formation:
Thoroughly mix ingredients. Form uniform balls. Slightly moisten hands. Season with spices.
Browning:
Preheat pan well. Brown meatballs all around. Not too many at once. Turn evenly.
Sauce Preparation:
Sauté vegetables until translucent. Toast tomato paste. Carefully incorporate flour. Add liquid slowly.
Completion:
Let sauce thicken. Add meatballs. Simmer gently. Final seasoning.

In my kitchen, this dish has become the perfect weekend dinner. Especially the versatile combination possibilities make it so popular.

Perfect Accompaniments

Serve the meatballs with al dente cooked pasta or creamy mashed potatoes. A crisp arugula salad provides freshness. Toasted ciabatta is perfect for soaking up the sauce. For a complete menu, steamed vegetables or zucchini noodles also pair well.

Creative Variations

The basic version can be wonderfully modified. Sun-dried tomatoes in the sauce intensify the flavor. Fresh basil adds an Italian note. For a Spanish version, paprika powder and chorizo seasoning are suitable. A slightly spicy variation is created with chili flakes.

Optimal Storage

The meatballs with sauce keep in the refrigerator for up to three days. Frozen, they remain good for up to three months. To reheat, warm gently and possibly add some cream or broth. The sauce becomes somewhat thicker when reheated.

Practical Preparation

Meatballs can be pre-formed and stored cool. Cut vegetables the day before. The sauce can be prepared and warmed later. This organization makes the dish ideal for guests.

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Time Management

While the meatballs are browning, put water on for the pasta. Prepare sauce in parallel. Pre-cutting vegetables saves time. With good planning, the meal is on the table in 30 minutes.

After many years as a cook, this version of meatballs has proven to be the perfect balance between effort and flavor. The combination of juicy meatballs and aromatic sauce makes this dish a real all-rounder that convinces both in everyday life and with guests. I find it particularly impressive how versatile this simple basic recipe can be modified.

Frequently Asked Questions

→ Can I use different ground meat?
Yes, mixed ground meat or pork mince work well too. Beef mince tends to be particularly juicy and flavorful though.
→ Is the sauce very spicy?
No, the sauce is mild and creamy. You can adjust the heat with additional paprika powder or chili flakes if desired.
→ Can I substitute the cream?
Yes, half-and-half or cooking cream are good alternatives. Milk thickened with a little flour works too for a lighter option.
→ Can I prepare this dish ahead of time?
Yes, it actually tastes even better when reheated. You might need to add a little liquid when reheating if the sauce thickens too much.
→ What side dishes work best?
Classically served with pasta, but rice, mashed potatoes or bread also pair well with the creamy sauce.

Mediterranean Meatballs in Tomato Cream

Mediterranean meatballs in creamy tomato sauce with colorful bell peppers - a simple and popular family meal that's ready in under an hour.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Reham

Category: Main Courses

Difficulty: Easy

Cuisine: Mediterranean

Yield: 3 Servings

Dietary: ~

Ingredients

→ Meatballs

01 1 lb (500g) ground beef
02 1 medium onion, finely diced
03 1 teaspoon salt
04 1 teaspoon mustard
05 1 teaspoon dried marjoram
06 1 teaspoon sweet paprika
07 Freshly ground black pepper to taste
08 1 tablespoon breadcrumbs
09 1 tablespoon olive oil for frying

→ Tomato cream sauce

10 2 handfuls cherry or grape tomatoes, halved
11 1 bell pepper (red, yellow or orange), diced
12 1 medium onion, diced
13 1 tablespoon tomato paste
14 1 tablespoon all-purpose flour
15 3/4 cup (200ml) strained tomatoes or tomato puree
16 1 teaspoon vegetable stock powder
17 3/4 cup (200ml) heavy cream
18 1 teaspoon dried oregano
19 2 teaspoons fresh parsley, chopped

→ Serving suggestion

20 10.5 oz (300g) pasta of your choice

Instructions

Step 01

In a large bowl, combine the ground beef, finely diced onion, salt, mustard, marjoram, paprika, freshly ground pepper, and breadcrumbs. Mix gently with your hands until just combined, being careful not to overmix, which can make the meatballs tough. Form the mixture into about 12-15 small meatballs, roughly the size of golf balls. Heat the olive oil in a large skillet over medium-high heat and cook the meatballs until browned on all sides, about 5-7 minutes. They don't need to be cooked through completely as they'll finish cooking in the sauce.

Step 02

Remove the meatballs from the skillet and set aside. In the same pan with the remaining fat (add a little more oil if needed), add the diced onion and bell pepper. Sauté until they begin to soften, about 3-4 minutes. Add the halved cherry tomatoes and cook for another 2 minutes until they begin to release their juices. Stir in the tomato paste and cook for 1 minute to develop a deeper flavor.

Step 03

Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste. Gradually add the strained tomatoes while stirring continuously to prevent lumps. Pour in the heavy cream and stir in the vegetable stock powder. Bring the mixture to a gentle simmer.

Step 04

Return the meatballs to the skillet with the sauce. Reduce heat to low, cover and simmer for about 10 minutes until the meatballs are cooked through and the sauce has thickened slightly. Stir in the dried oregano and taste for seasoning, adding more salt and pepper if needed. Just before serving, sprinkle with fresh chopped parsley. Meanwhile, cook the pasta according to package instructions and serve with the meatballs and sauce.

Notes

  1. This versatile Mediterranean-inspired meatball dish can be paired with various sides beyond pasta, such as rice, crusty bread for dipping, or mashed potatoes. To make ahead, you can form the meatballs a day in advance and refrigerate until ready to cook. For a spicier version, add a pinch of red pepper flakes to the sauce.

Tools You'll Need

  • Food processor (optional, for chopping vegetables)
  • Large skillet or deep frying pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten
  • Contains dairy products
  • Contains mustard

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 685
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~