# Components:
→ Meatballs
01 - 14 oz ground beef
02 - ½ cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped or 1 tbsp dried parsley
07 - ½ tsp salt
08 - ¼ tsp black pepper
→ Sauce and Pasta
09 - 2 tbsp olive oil
10 - 1 small onion, finely chopped
11 - 1 bell pepper (red or yellow), diced
12 - 14 oz canned crushed tomatoes
13 - 1 cup tomato passata or purée
14 - 1 tsp dried Italian herbs
15 - ½ tsp sugar
16 - Salt and pepper, to taste
17 - 9 oz short pasta (penne, rigatoni, or fusilli)
18 - 2 cups water or low-sodium chicken broth
→ Topping
19 - 1 cup shredded mozzarella cheese
20 - 2 tbsp grated Parmesan cheese
21 - Fresh basil leaves, for garnish
# Directions:
01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix gently until just combined, then shape into 16 to 18 small meatballs, about 1 tablespoon each.
02 - Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add meatballs and cook until browned on all sides, 5 to 6 minutes. Remove and set aside.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté onion and bell pepper for 3 minutes until softened.
04 - Incorporate crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper into the skillet. Bring to a gentle simmer.
05 - Stir in pasta and water or chicken broth. Return meatballs to the skillet, nestling them into the sauce evenly.
06 - Cover and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add a splash of water if needed to maintain moisture.
07 - Sprinkle mozzarella and Parmesan evenly over the dish. Cover and cook for an additional 2 to 3 minutes until cheese melts and bubbles.
08 - Top with fresh basil leaves and serve hot directly from the skillet.
