Sweet Tomato Meatballs

Sweet Tomato Meatballs

Pattigail 0

"These meatballs with sundried tomatoes have a kind of sweet kick to them."


35 m {{adjustedServings}} servings 510 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Combine the water and tomatoes in a small saucepan over medium heat; cook until the water is absorbed.
  2. Mix together the tomatoes, ground beef, onion, bread crumbs, half-and-half, salt, and pepper in a bowl. Form the mixture into golf ball-sized spheres.
  3. Heat the olive oil in a skillet over medium heat. Cook the meatballs in the heated oil until no longer pink in the center, turning several times to maintain even coloring; remove and set aside, reserving drippings in the skillet. Stir the water and cornstarch together to dissolve cornstarch, then mix into the drippings. Replace skillet over medium heat, bring to a boil and stir until thickened; serve on side of meatballs.
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  1. 13 Ratings


I made these as an appetizer using a larger melon baller to shape them and rolled them in seasoned bread crumbs They were a hit of the party.

I had half a package of sun-dried tomatoes, so I just used those. They turned out perfect. I'll be making these again.

Wonderful. I served them in the Beer Cheese Soup and it was a great combination