Cheese Meatballs with Creamy Tomato Sauce
Prep Time
25 min
Cook Time
30 min
6 servings


1 lb (500 g) lean ground beef
1 cup (250 ml) onion, finely chopped
2 cloves garlic, minced
1/2 cup (125 ml) fine dry breadcrumbs
1/2 cup (125 ml) fresh Parmesan cheese, finely grated
1 (large) egg, lightly beaten
3 tbsp (45 ml) fresh parsley, chopped
1 tsp (5 ml) salt and pepper, approximately
Creamy Tomato Sauce
1 tbsp (15 ml) butter
1 cup (250 ml) onion, finely chopped
1 cup (250 ml) mushrooms, thinly sliced
2 tbsp (25 ml) all-purpose flour
14 fl. oz (796 ml) diced tomatoes (with juice)
2 tbsp (25 ml) light sour cream
1 tsp (5 ml) each salt and pepper, approximately
Grated Parmesan cheese and fresh parsley to serve


  1. Preheat oven to 350 F (180 C).
  2. Combine all ingredients in a large bowl and mix until well combined. Shape mixture into18 or 24 meatballs. Place on a baking sheet lined with parchment paper. Bake in 350 F (180 C) oven for about 30 minutes or until cooked through.
Creamy Tomato Sauce
  1. Melt butter in a large frying pan over medium-high heat. Add onion and cook for about 5 minutes or until softened.
  2. Add mushrooms and cook for about 3 minutes or until softened.
  3. Stir in flour and cook for 1 minute.
  4. Stir in tomatoes, salt and pepper. Reduce heat to medium-low. Simmer for about 5 minutes or until slightly thickened. Stir in sour cream.
  5. Add meatballs to tomato sauce and stir until coated.
  6. Serve with Parmesan cheese and parsley if desired.