Hearty one-pan dish with meatballs, tomato sauce, pasta, and melted cheese for a cozy dinner.
# What you'll need:
→ 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
# Method:
01 - Combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Mix until just combined and form 16–18 meatballs, approximately 1 tablespoon each.
02 - Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Brown meatballs on all sides for 5–6 minutes then remove and set aside.
03 - Add remaining olive oil to the skillet. Sauté onion and bell pepper for 3 minutes until softened.
04 - Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring mixture to a simmer.
05 - Incorporate pasta and water or broth into the skillet. Stir well and nestle meatballs into the sauce.
06 - Cover and simmer over medium-low heat for 15–18 minutes, stirring occasionally, until pasta is tender and meatballs are fully cooked. Add extra water if necessary.
07 - Sprinkle mozzarella and Parmesan cheese evenly over the skillet. Cover and cook for 2–3 minutes until cheese is melted and bubbly.
08 - Top with fresh basil leaves and serve immediately from the skillet.
