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 tried this recipe on a chilly Sunday evening when my family was craving something cozy yet fun. The aroma of simmering meatballs and bubbling cheese brought everyone to the kitchen, and it was a huge hit from the very first bite.
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Parmesan cheese: 2 tbsp grated (plus extra for topping)
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp chopped (or 1 tbsp dried)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp, divided
- 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
- Salt and pepper: to taste
- Short pasta: 250 g (9 oz) (penne, rigatoni, or fusilli)
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Shredded mozzarella cheese: 120 g (1 cup)
- Grated Parmesan cheese: 2 tbsp
- Fresh basil leaves: for garnish
Instructions
- Make the meatballs:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 16 to 18 small meatballs (about 1 tablespoon each).
- Brown the meatballs:
- Heat 1 tbsp olive oil in a large, deep skillet over medium heat. Add meatballs and brown on all sides for 5 to 6 minutes. Remove meatballs and set aside.
- Sauté vegetables:
- Add remaining oil to the skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Build the sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add pasta and meatballs:
- Add pasta and water or broth. Stir well, then return meatballs to the skillet and nestle them into the sauce.
- Simmer:
- Cover and simmer on medium-low heat for 15 to 18 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 2 to 3 minutes until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with fresh basil. Serve hot, straight from the skillet.
Save The first time we made this for family dinner, everyone wanted seconds, and it quickly became a comfort food tradition. Even the kids asked to help roll the meatballs, making prep a fun group activity.
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/breadcrumbs used. Always check ingredient labels for allergens and cross-contamination.
Nutritional Information (per serving)
Calories: 590, Total Fat: 25 g, Carbohydrates: 54 g, Protein: 34 g
Save This skillet meatball pasta makes dinner feel special with minimal effort, and leftovers taste just as delicious reheated the next day.
Recipe FAQ
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rigatoni, or fusilli are ideal as they hold the sauce well and cook evenly in the skillet.
- → Can I use other meats instead of beef?
Yes, pork, turkey, or plant-based mince are great alternatives and bring unique flavors while maintaining texture.
- → How do I prevent the meatballs from falling apart during cooking?
Mix ingredients gently, and make sure to brown the meatballs on all sides to form a crust before simmering in sauce.
- → Is it possible to make this dish gluten-free?
Use gluten-free pasta and gluten-free breadcrumbs to accommodate gluten sensitivities without altering the flavor.
- → What can I serve alongside this skillet meal?
A crisp green salad and crusty bread complement the rich tomato and cheese flavors perfectly.