2 tablespoons Campbell’s FlavorUp!™ Rich Garlic & Herb Cooking Concentrate
½ cup shredded parmesan cheese (120 mL), plus 2 tablespoons, divided
Creamy Tomato Sauce
28 oz crushed tomatoes (790 g)
4 tablespoons unsalted butter
½ cup small diced white onion (85 g)
2 ½ tablespoons Campbell’s FlavorUp!™ Rich Garlic & Herb Cooking Concentrate
½ cup heavy cream (120 mL)
10 fresh basil leaves, chopped
How to Make It
1. Step
Make the meatballs: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. Step
In a medium bowl, combine the ground beef, egg, bread crumbs, milk, Campbell’s FlavorUp!™ Rich Garlic & Herb Cooking Concentrate, and ½ cup Parmesan. Mix until evenly combined, but do not overmix.
3. Step
Roll the beef mixture into 2-inch (5 cm) balls and place on the prepared baking sheet.
4. Step
Bake the meatballs for 15 minutes, or until nicely browned.
5. Step
While the meatballs bake, make the creamy tomato sauce: Add the crushed tomatoes, butter, and onion to a large saucepan. Bring to a gentle simmer over medium-low heat, then whisk in the Campbell’s FlavorUp!™ Rich Garlic & Herb Cooking Concentrate and the heavy cream. Stir in the basil, then continue to cook until the meatballs are ready.
6. Step
Add the meatballs to the tomato sauce and simmer for 25–30 minutes, until the sauce has thickened and the meatballs are tender.
7. Step
Spoon the meatballs and sauce over cooked pasta. Garnish with the remaining 2 tablespoons of Parmesan.
