# Components:
→ Meatballs
01 - 14 oz ground beef
02 - 1/2 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)
07 - 1/2 tsp salt
08 - 1/4 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 - 1/2 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 - Combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Mix gently until just incorporated. Form 16 to 18 small meatballs, approximately 1 tablespoon each.
02 - Heat 1 tablespoon olive oil in a deep skillet over medium heat. Add meatballs and brown evenly on all sides for 5 to 6 minutes. Remove meatballs and set aside.
03 - Add remaining olive oil to the skillet. Sauté onion and diced bell pepper until softened, about 3 minutes.
04 - Stir in crushed tomatoes, tomato passata, dried Italian herbs, sugar, salt, and pepper. Bring mixture to a simmer.
05 - Incorporate pasta and water or broth into the skillet. Stir well and nestle browned meatballs into the sauce.
06 - Cover and simmer on medium-low heat for 15 to 18 minutes, stirring occasionally. Ensure pasta is tender and meatballs are fully cooked. Add a splash of water if needed to maintain moisture.
07 - Sprinkle mozzarella and Parmesan evenly over the skillet. Cover and cook an additional 2 to 3 minutes until cheese is melted and bubbly.
08 - Garnish with fresh basil leaves. Serve hot directly from the skillet.
