Hearty Italian dish with tender meatballs, tomato sauce, pasta, and melted mozzarella cheese cooked in one skillet.
# Ingredient List:
→ 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
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 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
# Steps:
01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix gently until just combined, then form into 16 to 18 small meatballs, each about 1 tablespoon in size.
02 - Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add meatballs and brown on all sides for 5 to 6 minutes. Remove from skillet and set aside.
03 - Add remaining tablespoon of olive oil to the skillet. Sauté onion and bell pepper for approximately 3 minutes until softened.
04 - Stir in crushed tomatoes, tomato passata, dried Italian herbs, sugar, salt, and pepper. Bring the mixture to a gentle simmer.
05 - Add pasta and water or chicken broth to the skillet, stir thoroughly, then nestle the browned meatballs into the sauce.
06 - Cover and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are fully cooked. Add additional water if necessary to maintain consistency.
07 - Sprinkle shredded mozzarella and extra Parmesan evenly over the skillet contents. Cover and cook for an additional 2 to 3 minutes until the cheese has melted and is bubbling.
08 - Finish by garnishing with fresh basil leaves. Serve hot directly from the skillet.
