Pin It A hearty, one-pan Italian dish featuring tender meatballs simmered in a rich tomato sauce with pasta and melted cheese—perfect for a comforting family dinner.
This recipe quickly became a family favorite because of its simplicity and delicious flavors that everyone enjoys.
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Grated Parmesan cheese: 2 tbsp + 2 tbsp for topping
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp chopped (or 1 tbsp dried)
- Salt: 1/2 tsp plus to taste
- Black pepper: 1/4 tsp plus to taste
- Olive oil: 2 tbsp
- Onion: 1 small, finely chopped
- Bell pepper: 1, diced (red or yellow)
- Canned crushed tomatoes: 400 g (14 oz)
- Tomato passata or purée: 250 ml (1 cup)
- Dried Italian herbs: 1 tsp
- Sugar: 1/2 tsp
- Pasta (penne, rigatoni, or fusilli): 250 g (9 oz) short pasta
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Shredded mozzarella cheese: 120 g (1 cup)
- Fresh basil leaves: for garnish
Instructions
- Prepare meatballs:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 16–18 small meatballs (about 1 tablespoon each).
- Brown meatballs:
- Heat 1 tbsp olive oil in a large, deep skillet or sauté pan over medium heat. Add meatballs and brown on all sides for 5–6 minutes. Remove meatballs and set aside.
- Sauté vegetables:
- Add remaining oil to the same skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Make sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add pasta and meatballs:
- Add the pasta and water or broth. Stir well, then return the meatballs to the skillet nestling them into the sauce.
- Simmer:
- Cover and simmer on medium-low heat for 15–18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add a splash more water if needed.
- Add cheeses:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook for another 2–3 minutes until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with fresh basil. Serve hot, straight from the skillet.
Pin It We often gather around the table sharing this warm dish, creating wonderful memories.
Required Tools
Large deep skillet or sauté pan with lid, mixing bowls, wooden spoon or spatula, and grater.
Allergen Information
Contains Wheat (pasta, breadcrumbs), Egg, Milk (cheese). May contain gluten depending on pasta or breadcrumbs used. Always check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 590, Total Fat 25 g, Carbohydrates 54 g, Protein 34 g.
Pin It This skillet makes for an easy, satisfying dinner that’s sure to please everyone at your table.
Recipe FAQs
- → What type of pasta works best in this dish?
Short pasta like penne, rigatoni, or fusilli is ideal as it holds the sauce well and cooks evenly with the meatballs in the skillet.
- → Can I substitute the ground beef with another protein?
Yes, you can use pork, turkey, or plant-based mince without altering the cooking method, maintaining a similar texture and flavor.
- → How do I prevent the pasta from sticking during cooking?
Stir gently a few times while simmering and ensure there's enough liquid such as water or broth to cook the pasta thoroughly without drying out.
- → What alternatives are there for the cheese topping?
Mozzarella and Parmesan provide great melt and flavor, but you can substitute consistent melting cheeses like provolone or fontina if preferred.
- → Is it possible to make this dish gluten-free?
Absolutely. Simply use gluten-free pasta and gluten-free breadcrumbs when preparing the meatballs to keep the dish gluten-free.