Save 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.
I first made this for my family on a chilly evening and it quickly became a beloved weeknight staple.
Ingredients
- For the Meatballs: 400 g (14 oz) ground beef, 50 g (1/2 cup) breadcrumbs, 1 large egg, 2 tbsp grated Parmesan cheese, 2 cloves garlic minced, 2 tbsp fresh parsley chopped (or 1 tbsp dried), 1/2 tsp salt, 1/4 tsp black pepper
- For the Sauce and Pasta: 2 tbsp olive oil, 1 small onion finely chopped, 1 bell pepper diced (red or yellow), 400 g (14 oz) canned crushed tomatoes, 250 ml (1 cup) tomato passata or purée, 1 tsp dried Italian herbs, 1/2 tsp sugar, Salt and pepper to taste, 250 g (9 oz) short pasta (penne rigatoni or fusilli), 500 ml (2 cups) water or low-sodium chicken broth
- For the Topping: 120 g (1 cup) shredded mozzarella cheese, 2 tbsp grated Parmesan cheese, Fresh basil leaves for garnish
Instructions
- Prepare Meatballs:
- 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 56 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
- Add Sauce Ingredients:
- Stir in crushed tomatoes tomato passata Italian herbs sugar salt and pepper Bring to a simmer
- Cook Pasta and Meatballs:
- Add the pasta and water broth Stir well then return the meatballs to the skillet nestling them into the sauce
- Simmer:
- Cover and simmer on medium low heat for 1518 minutes stirring occasionally until pasta is tender and meatballs are cooked through Add a splash more water if needed
- Add Cheese:
- Sprinkle mozzarella and Parmesan over the skillet Cover and cook for another 23 minutes until cheese is melted and bubbly
- Garnish and Serve:
- Garnish with fresh basil Serve hot straight from the skillet
Save This recipe always brings my family together at the dinner table sharing stories and laughter.
Notes
Swap beef for pork turkey or plant based mince as desired Add chili flakes for a spicy kick Excellent paired with a simple green salad and crusty bread For gluten free use gluten free pasta and breadcrumbs
Required Tools
Large deep skillet or sauté pan with lid Mixing bowls Wooden spoon or spatula Grater
Allergen Information
Contains Wheat pasta breadcrumbs Egg Milk cheese May contain Gluten depending on pasta breadcrumb used Always check ingredient labels for potential allergens and cross contamination
Save This dish is easy to customize and always impresses guests with bold Italian flavors.
Recipe Questions
- → What type of pasta works best for this dish?
Short pasta like penne, rigatoni, or fusilli are ideal as they hold sauce well and cook evenly in the skillet.
- → Can I use different meat for the meatballs?
Yes, ground pork, turkey, or plant-based mince can be substituted while maintaining a tender texture.
- → How do I prevent the meatballs from falling apart?
Mix the meatball ingredients gently and avoid over-shaping; browning them first helps create a firm exterior.
- → Is it possible to make this dish gluten-free?
Use gluten-free pasta and breadcrumbs to adapt the dish while keeping its flavor intact.
- → What enhances the sauce’s flavor in this skillet?
Adding garlic, onions, bell pepper, Italian herbs, and a touch of sugar balances acidity and deepens the sauce.
- → Can I prepare this meal ahead of time?
Yes, meatballs can be shaped in advance and sauce prepared earlier, then combined before cooking the pasta.