One-pan Italian dish featuring tender meatballs, rich tomato sauce, pasta, and melted cheese, ideal for family dinners.
# Components:
→ Meatballs
01 - 14 ounces ground beef
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Sauce and Pasta
09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 1 bell pepper, diced (red or yellow)
12 - 14 ounces canned crushed tomatoes
13 - 1 cup tomato passata or purée
14 - 1 teaspoon dried Italian herbs
15 - 1/2 teaspoon sugar
16 - Salt and black pepper, to taste
17 - 9 ounces short pasta (penne, rigatoni, or fusilli)
18 - 2 cups water or low-sodium chicken broth
→ Topping
19 - 1 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh basil leaves, for garnish
# Method:
01 - Combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Mix gently until just combined, then shape into 16 to 18 small meatballs, approximately 1 tablespoon each.
02 - Heat 1 tablespoon olive oil over medium heat in a large, deep skillet or sauté pan. Add meatballs and cook until browned on all sides, about 5 to 6 minutes. Remove meatballs and set aside.
03 - Add remaining olive oil to the skillet and sauté finely chopped onion and diced bell pepper for 3 minutes, until softened.
04 - Stir in crushed tomatoes, tomato passata, dried Italian herbs, sugar, salt, and black pepper. Bring sauce to a gentle simmer.
05 - Add pasta and water or broth to the skillet. Stir thoroughly to combine, then nestle meatballs back into the sauce.
06 - Cover and cook on medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add additional water if necessary.
07 - Sprinkle shredded mozzarella and Parmesan evenly over the skillet. Cover and cook for 2 to 3 minutes until cheeses are melted and bubbly.
08 - Top with fresh basil leaves and serve hot directly from the skillet.
