Savor hearty meatballs simmered with pasta, tomato sauce, and cheese in a single comforting Italian skillet.
# What You'll Need:
→ 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 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 red or yellow bell pepper, diced
12 - 14 oz canned crushed tomatoes
13 - 1 cup tomato purée
14 - 1 teaspoon dried Italian herbs
15 - 1/2 teaspoon sugar
16 - Salt and black pepper, to taste
17 - 9 oz short pasta such as 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 - Mix ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Combine gently until mixture is uniform. Shape into 16 to 18 small meatballs, each using about 1 tablespoon of mixture.
02 - Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Sear meatballs until thoroughly browned on all sides, about 5 to 6 minutes. Remove and set aside.
03 - Add remaining olive oil to the skillet. Sauté onion and bell pepper for approximately 3 minutes until softened.
04 - Incorporate crushed tomatoes, tomato purée, Italian herbs, sugar, salt, and pepper. Stir to blend and bring the mixture to a gentle simmer.
05 - Stir in dry pasta and water or chicken broth. Mix well and nestle reserved meatballs into the sauce.
06 - Cover the skillet and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally. Cook until pasta is tender and meatballs are thoroughly cooked. Adjust with a splash of water as needed.
07 - Sprinkle mozzarella and Parmesan across the pasta and meatballs. Cover and cook for an additional 2 to 3 minutes until cheese is melted and bubbly.
08 - Top with fresh basil and serve hot directly from the skillet.
