One-pan Italian dish with meatballs, tomato sauce, pasta, and melted cheese, perfect for family dinners.
# Components:
→ Meatballs
01 - 14 oz 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 oz 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 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 tablespoons grated Parmesan cheese
21 - Fresh basil leaves, for garnish
# Directions:
01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix gently until just combined. 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 evenly on all sides for 5 to 6 minutes. Remove from skillet and set aside.
03 - Add remaining olive oil to the skillet. Sauté finely chopped onion and diced bell pepper for approximately 3 minutes until softened.
04 - Stir in crushed tomatoes, tomato passata, dried Italian herbs, sugar, salt, and black pepper. Bring mixture to a gentle simmer.
05 - Add pasta and water or chicken broth to the skillet and stir well. Nestle the browned meatballs back into the sauce evenly.
06 - Cover skillet and simmer on medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are fully cooked. Add a splash of water if needed to maintain sauce consistency.
07 - Sprinkle shredded mozzarella and grated Parmesan evenly over the skillet contents. Cover and cook an additional 2 to 3 minutes until cheese is melted and bubbly.
08 - Garnish with fresh basil leaves and serve hot directly from the skillet.
