Sun Dried Tomato Meatballs (Low Carb)

These Tender and juicy Sun Dried Tomato Meatballs are packed with flavor from sun dried tomato pieces, garlic, and fresh herbs. They fry up beautifully, then simmer in a simple sun dried tomato sauce that melts together with plenty of cheese for a comforting skillet meal.

This sun dried tomato meatballs recipe turns everyday ingredients into something deeply satisfying. Everything cooks in one pan, the meatballs stay moist and tender, and the cheesy tomato sauce makes it feel indulgent without any extra effort.

What Makes This Recipe So Good

These Sun Dried Tomato Meatballs stand out because the flavor is built right into the meat mixture. Chopped sun dried tomato pieces add a concentrated tomato richness, while garlic and herbs give the meatballs depth without needing a long list of ingredients. Once they are browned, they soak up the sun dried tomato sauce, which creates a layered tomato flavor that tastes slow cooked even though it comes together fast.

This method also makes the dish incredibly practical for weeknights. Everything happens in one skillet, the cheese melts directly into the sauce, and the meatballs stay tender instead of drying out. The result is a sun dried tomato meatballs recipe that feels special enough for guests but simple enough to make whenever you are craving something hearty and satisfying.

What Goes Into Sun Dried Tomato Meatballs

These Sun Dried Tomato Meatballs use simple pantry staples but build flavor in a smart way, starting with the meat mixture itself.

• Beef Mince: Forms the hearty base of the meatballs and gives them a juicy, satisfying texture.
• Semi Dried Tomatoes: Chopped into the mixture for concentrated tomato flavor, and the reserved oil seasons both the meat and the sauce.
• Parmesan Cheese: Adds savory depth and helps bind everything together so the meatballs stay tender instead of dense.
• Fresh Herbs: Oregano and basil brighten the dish and balance the richness of the meat and cheese.

Note Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Mix the Base: Combine the meats, egg, almond flour, sun dried tomatoes, Parmesan, garlic, paste, and herbs, then season everything well.

1. Form the Meatballs: Shape the mixture into 12 firm and even meatballs, placing them on a plate until ready to cook.

1. Heat the Pan: Warm the oil in a non stick oven safe pan or cast iron skillet over medium heat.

1. Brown Meatballs: Cook the meatballs for a few minutes, turning until each side is browned.

1. Start the Sauce: Add the reserved tomato oil to the pan, stir in the tomato sauce or soup, and let it heat through.

1. Simmer Everything: Return the meatballs to the sauce, then cover and simmer gently until cooked through.

1. Preheat the Grill: While the meatballs finish simmering, preheat the oven to grill or broil on medium heat.

1. Melt the Cheese: Arrange the bocconcini over the meatballs and grill until the cheese is melted and golden.

These Sun Dried Tomato Meatballs pair beautifully with Garlic Browned Butter Baked Asparaguswhich brings a bright, savory crunch that cuts through the richness of the sauce.

For a more comforting side Browned Butter Parmesan Roasted Potatoes are an easy win. Their soft centers and crisp edges soak up the sauce in a reliable way, turning the meatballs into a complete, satisfying meal that works for both weeknights and guests. You can also browse these healthy low carb recipes if you're looking for more lighter meal ideas to serve alongside dishes like these sun dried tomato meatballs.

Kitchen tip

• Using some of the reserved sun dried tomato oil gives the sauce a richer, more cohesive flavor, and we never skip it.
• Chilling the meatballs for a few minutes before cooking helps them stay firm and hold their shape.
• Letting each side brown properly makes a big difference in how juicy the meatballs turn out.
• Keeping the sauce at a gentle simmer prevents the meatballs from drying out while they finish cooking.
• If you want a thicker sauce, let it bubble uncovered for a bit before adding the bocconcini.

Recipe FAQ's

They usually fall apart when the mixture is too wet or not packed firmly enough. Adding a little extra almond flour or chilling the meatballs for a few minutes helps them hold together.

Mix the ingredients gently and avoid overcooking. Letting them simmer slowly in the sauce keeps them moist and flavorful.

Yes, freeze them either cooked or uncooked. If freezing raw meatballs, place them on a tray first so they hold their shape, then store them in a sealed container.

What you need

• 17 oz beef mince
• 17 oz pork mince or use extra beef mince
• 1 large egg lightly whisked
• 1/2 cup almond flour or 1/3 cup breadcrumbs if not following low carb
• 5 oz semi-dried tomatoes drained and oil reserved
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic crushed
• 4 tablespoons tomato paste
• 1 tablespoon fresh chopped oregano
• 1 tablespoon fresh chopped basil
• 1 tablespoon oil
• 1 tablespoon salt and pepper to taste
• reserved Sun Dried Tomato oil
• 15 oz jars tomato pasta sauce or tomato soup
• 6.5 oz large bocconcini balls (6 large balls the size of golf balls), sliced

Method

1. Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (we used full palm sized meat mixture).
2. Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
3. Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.
4. Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
5. Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.