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 skillet dinner on a cold weeknight, and the aroma brought everyone straight to the kitchen. It quickly became our go-to meal for busy evenings when we want something satisfying and homey.
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Parmesan cheese: 2 tbsp, grated
- 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
- 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
- Mix 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 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 5 to 6 minutes. Remove meatballs and set aside.
- Sauté vegetables:
- Add remaining oil to the skillet and sauté onion and bell pepper for 3 minutes until softened.
- Simmer 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, then nestle meatballs into the sauce.
- Cook:
- Cover and simmer on medium-low for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add more water if needed.
- Add cheese:
- Sprinkle mozzarella and Parmesan over 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 from the skillet.
Save On weekends, everyone gathers around the table as I bring this bubbling skillet straight from the stove. It's the kind of dish that makes family dinners extra special.
Serving Suggestions
Pair with a green salad and crusty bread for a complete meal. A sprinkle of extra Parmesan is always welcome at the table.
Ingredient Swaps
You can swap beef for pork, turkey, or plant-based mince. For a spicy touch, add chili flakes or fresh chili to the sauce.
Storage and Reheating
Store leftovers airtight in the fridge for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water if needed.
Save Enjoy this Italian meatball pasta skillet bubbling hot and garnished with basil. It's a simple way to share comfort and flavor any night of the week.
Cooking Questions
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rigatoni, or fusilli hold the sauce well and cook evenly in the skillet.
- → Can I substitute the ground beef?
Yes, ground pork, turkey, or plant-based mince can be used without altering the cooking method significantly.
- → How do I prevent the meatballs from falling apart while cooking?
Gently mix the meatball ingredients without overworking and brown them carefully before simmering in the sauce.
- → Is it possible to make this dish gluten-free?
Use gluten-free pasta and breadcrumbs to accommodate gluten sensitivities while preserving flavor.
- → What is the best way to add extra flavor to the sauce?
Incorporate Italian herbs, garlic, and a touch of sugar to balance acidity and enhance depth in the tomato sauce.