Save A hearty, one-pan Italian dish featuring tender meatballs simmered in a rich tomato sauce with pasta and melted cheese—perfect for a comforting family dinner.
I first made this for a Sunday family dinner when everyone was craving classic comfort food. The combination of homemade meatballs and cheesy pasta was a big hit—and now it's requested often!
Ingredients
- Ground beef: 400 g (14 oz) for tender, flavorful meatballs
- Breadcrumbs: 50 g (1/2 cup) to bind the meatballs
- Egg: 1 large, helps hold the mixture together
- Parmesan cheese: 2 tbsp grated, adds cheesy richness
- Garlic: 2 cloves, minced for aromatic depth
- Fresh parsley: 2 tbsp chopped, or 1 tbsp dried, for bright flavor
- Salt: 1/2 tsp, to season the meatballs
- Black pepper: 1/4 tsp, for a bit of spice
- Olive oil: 2 tbsp for sauteing
- Onion: 1 small, finely chopped
- Bell pepper: 1, diced (red or yellow)
- Canned crushed tomatoes: 400 g (14 oz)
- Tomato passata or purée: 250 ml (1 cup)
- Dried Italian herbs: 1 tsp
- Sugar: 1/2 tsp, balances acidity
- Salt and pepper: To taste
- Short pasta: 250 g (9 oz) penne, rigatoni, or fusilli
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Shredded mozzarella cheese: 120 g (1 cup) for melty topping
- Parmesan cheese: 2 tbsp grated for serving
- Fresh basil leaves: For garnish
Instructions
- Prepare meatball mixture:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 16–18 small meatballs (about 1 tablespoon each).
- Brown meatballs:
- Heat 1 tbsp olive oil in a large deep skillet over medium heat. Add meatballs and brown on all sides for 5–6 minutes. Remove meatballs and set aside.
- Sauté vegetables:
- Add remaining oil to the same skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Simmer sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add pasta and meatballs:
- Add the pasta and water or broth. Stir well, then return the meatballs to skillet, nestling them into the sauce.
- Cook covered:
- Cover and simmer on medium-low heat for 15–18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add extra water if needed.
- Add cheese:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook for another 2–3 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Top with fresh basil. Serve hot straight from the skillet.
Save This skillet recipe always brings everyone together at the table—my kids love helping with rolling meatballs, and the leftovers are just as delicious the next day!
Required Tools
Use a large deep skillet with a lid, mixing bowls, a wooden spoon or spatula, and a grater for cheese.
Allergen Information
Contains: Wheat (pasta, breadcrumbs), Egg, Milk (cheese). May contain gluten depending on the pasta and breadcrumbs used. Always check ingredient labels for cross-contamination.
Nutritional Information
Per serving: 590 calories, 25 g total fat, 54 g carbohydrates, 34 g protein.
Save Enjoy this Italian meatball pasta skillet hot for dinner—it makes a great meal for busy weeknights or a cozy weekend gathering.
Recipe Guide
- → What type of pasta works best for this dish?
Short pasta like penne, rigatoni, or fusilli hold sauce well and cook evenly in the skillet.
- → Can I substitute beef with other proteins?
Yes, ground pork, turkey, or plant-based alternatives can be used for the meatballs.
- → How do I ensure the meatballs stay tender?
Mix ingredients gently without overworking the meat and avoid crowding the pan when browning.
- → Is it possible to make this dish gluten-free?
Use gluten-free pasta and breadcrumbs to accommodate gluten-free diets without sacrificing flavor.
- → Can I prepare this dish ahead of time?
Meatballs can be formed in advance; assemble and cook the skillet shortly before serving for best taste.