Tender meatballs, tomato sauce, and cheesy pasta cooked together for a hearty Italian family dinner.
# 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 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 bell pepper, diced (red or yellow)
12 - 14 oz canned crushed tomatoes
13 - 1 cup tomato purée or passata
14 - 1 teaspoon dried Italian herbs
15 - 1/2 teaspoon sugar
16 - Salt and 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 - In a large mixing bowl, blend ground beef with breadcrumbs, egg, Parmesan, minced garlic, parsley, salt, and black pepper until just incorporated. Form 16 to 18 small meatballs, each approximately one tablespoon in size.
02 - Add 1 tablespoon olive oil to a large deep skillet over medium heat. Brown meatballs on all sides for 5 to 6 minutes. Transfer meatballs to a plate and set aside.
03 - Pour remaining olive oil into the skillet. Sauté chopped onion and diced bell pepper for 3 minutes until vegetables are softened.
04 - Add crushed tomatoes, tomato purée, dried Italian herbs, sugar, and season with salt and pepper. Stir well and allow the sauce to come to a gentle simmer.
05 - Incorporate short pasta and water or chicken broth into the skillet. Stir thoroughly, then nestle browned meatballs into the sauce.
06 - Cover skillet and cook on medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are fully cooked. Add additional water if the sauce thickens excessively.
07 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the dish. Cover and cook for 2 to 3 minutes until the cheese is melted and bubbling.
08 - Top with fresh basil leaves. Serve hot, directly from the skillet.
