Savory Basil Meatballs with Burst Cherry Tomatoes

Meatballs with Basil and Burst Tomatoes is a joyful weeknight dinner that celebrates peak-season tomatoes. Bright cherry and sungold tomatoes, fresh basil, and a splash of white wine create a light, fragrant sauce that feels like summer in a skillet. Finished with creamy torn burrata and flaky salt, this dish is perfect served over rigatoni or with crusty bread for soaking up the sauce.

These beef meatballs are seasoned simply but thoughtfully: fresh basil and parsley, garlic, panko breadcrumbs, and a touch of egg to bind. After a quick sear until golden, the meatballs finish cooking in a fresh pan sauce made from blistered mixed baby tomatoes, shallot, tomato paste, lemon zest, and white wine. The tomatoes burst and reduce to a jammy, vibrant sauce—so much better than jarred marinara. Serve the meatballs and sauce over rigatoni, tear burrata over the top, scatter fresh basil leaves, and finish with flaky salt and a pinch of crushed red pepper for contrast.

Ingredients

• 1 pound 90/10 ground beef
• 2 tablespoons finely chopped fresh basil
• 1/4 cup finely chopped flat-leaf parsley
• 4 garlic cloves, divided, minced
• 1 large egg, well whisked
• 1/4 cup panko breadcrumbs
• 1 teaspoon kosher salt (plus 1/2 teaspoon for the sauce)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil (plus more if needed)
• 1 large shallot, halved and thinly sliced
• 16 ounces mixed baby tomatoes (sungold, cherry, etc.)
• 1 tablespoon tomato paste
• 1/2 cup dry white wine (or low-sodium chicken broth)
• Zest of 1/2 lemon
• 1/2 cup loosely packed torn fresh basil leaves
• 8 ounces dry rigatoni, cooked according to package directions
• Burrata cheese, torn into pieces
• Flaky salt, for finishing
• Crushed red pepper flakes (optional)

Step-by-step

Step one: make the meatballs

In a medium bowl, combine the ground beef, chopped basil, parsley, 2 cloves minced garlic, the whisked egg, panko breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently until just combined; overworking will make the meatballs dense. Roll the mixture into roughly 1-inch meatballs (you should get about 16).

Heat 2 tablespoons of extra-virgin olive oil in a large, deep skillet or braiser over medium-high heat. Add the meatballs in a single layer, working in batches if needed to avoid crowding. Sear the meatballs until they develop a golden-brown crust, about 2 to 3 minutes per side. Transfer to a paper towel–lined plate and set aside. They do not need to be fully cooked through at this point, as they will finish in the sauce.

Step two: make the sauce

Lower the heat to medium and pour off excess fat from the pan, leaving about 2 tablespoons of fat for flavor. Add the sliced shallot and the remaining minced garlic to the pan with a pinch of salt and pepper; sauté briefly until fragrant, about 1 to 2 minutes. Add the mixed baby tomatoes and cook, tossing often, until the skins begin to blister and the tomatoes start to burst, about 5 to 8 minutes. Use the edge of a spoon to coax the larger tomatoes to pop if needed.

Stir in the tomato paste and combine thoroughly, then pour in the white wine and add the lemon zest. Add the torn basil leaves and bring the sauce to a gentle simmer. Nestle the browned meatballs into the sauce, cover the skillet, and simmer lightly until the meatballs are cooked through, about 8 minutes. The sauce will thicken and become jammy as the tomatoes break down.

Step three: serve and enjoy

Arrange cooked rigatoni on a platter and spoon the meatballs and burst tomato sauce over the pasta. Sprinkle with flaky salt. Tear the burrata into pieces and scatter it over the top so its creamy center melts slightly into the sauce. Finish with extra fresh basil leaves and a crack of crushed red pepper if you like a touch of heat. Serve immediately while hot.

Recipe FAQs

What can I use instead of white wine? You can substitute low-sodium chicken broth or vegetable broth for the white wine. The broth will add savory depth without alcohol.

Can I make this gluten-free? Yes. Use gluten-free panko or crushed gluten-free crackers in the meatballs and serve with gluten-free pasta or a grain like brown rice if you prefer.

Notes & tips

• Use a mix of small, ripe tomatoes for the best texture and flavor—sungolds bring a bright sweetness while classic cherry tomatoes offer acidity.
• If you prefer a saucier dish, gently mash some of the burst tomatoes with the back of a spoon to release more juices and add 1/4 cup reserved pasta water when combining with the rigatoni.
• To save time, you can bake the meatballs at 400°F (200°C) for 12–15 minutes until browned and nearly cooked, then finish them in the sauce to absorb flavor.
• Leftovers keep well refrigerated for 3 days; reheat gently on the stove so the burrata can be added fresh when serving.

Nutrition (approximate)

Per recipe batch (serves 6): Calories approximately 2187 kcal total. This estimate includes the meatballs, sauce, pasta, and burrata. Nutrition values are automatically calculated and should be used as an approximation only.

Additional info

Author: Alex Snodgrass

Total time: about 45 minutes. Servings: 6.

Photography and styling credit: Eat Love Eats.