One-pan Italian dish with meatballs, rich tomato sauce, pasta, and melted cheese for a hearty dinner.
# Ingredients:
→ Meatballs
01 - 14 oz ground beef
02 - ½ cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped or 1 tbsp dried parsley
07 - ½ tsp salt
08 - ¼ tsp black pepper
→ Sauce and Pasta
09 - 2 tbsp olive oil
10 - 1 small onion, finely chopped
11 - 1 bell pepper (red or yellow), diced
12 - 14 oz canned crushed tomatoes
13 - 1 cup tomato passata or purée
14 - 1 tsp dried Italian herbs
15 - ½ tsp sugar
16 - Salt and black pepper, to taste
17 - 9 oz short pasta (penne, rigatoni, or fusilli)
18 - 2 cups water or low-sodium chicken broth
→ Topping
19 - 1 cup shredded mozzarella cheese
20 - 2 tbsp grated Parmesan cheese
21 - Fresh basil leaves for garnish
# Instructions:
01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, parsley, salt, and black pepper. Mix until just combined, then shape into 16 to 18 small meatballs, approximately one tablespoon each.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium heat. Add meatballs and brown on all sides for 5 to 6 minutes. Remove meatballs and set aside.
03 - Add the remaining tablespoon of olive oil to the skillet. Sauté finely chopped onion and diced bell pepper for about 3 minutes until softened.
04 - Stir in crushed tomatoes, tomato passata, dried Italian herbs, sugar, salt, and pepper. Bring mixture to a gentle simmer.
05 - Add pasta and water or chicken broth to the skillet. Stir to combine, then nestle the browned meatballs into the sauce. Cover and simmer on medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are fully cooked. Add additional water if needed.
06 - Sprinkle shredded mozzarella and grated Parmesan over the skillet. Cover and cook for another 2 to 3 minutes until cheese has melted and is bubbly.
07 - Garnish with fresh basil leaves and serve immediately, straight from the skillet.
