# 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 (red or yellow), diced
12 - 14 oz canned crushed tomatoes
13 - 1 cup tomato passata or purée
14 - 1 teaspoon dried Italian herbs
15 - 1/2 teaspoon sugar
16 - Salt and black 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 tablespoons grated Parmesan cheese
21 - Fresh basil leaves, for garnish
# Directions:
01 - Combine ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, parsley, salt, and black pepper in a large bowl. Mix gently until just combined, then shape into 16 to 18 small meatballs, approximately 1 tablespoon each.
02 - Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 5 to 6 minutes. Remove meatballs from skillet and set aside.
03 - Add remaining tablespoon of olive oil to the same skillet. Sauté finely chopped onion and diced bell pepper for 3 minutes until softened.
04 - Stir in crushed tomatoes, tomato passata, dried Italian herbs, sugar, salt, and pepper. Bring the mixture to a gentle simmer.
05 - Add pasta and water or broth to the skillet. Stir thoroughly, then nestle the browned meatballs into the sauce.
06 - Cover and simmer on medium-low heat for 15 to 18 minutes, stirring occasionally, until the pasta is tender and the meatballs are fully cooked. Add additional water if the liquid evaporates too quickly.
07 - Sprinkle shredded mozzarella and grated Parmesan evenly over the skillet. Cover and cook for 2 to 3 minutes more until the cheese melts and becomes bubbly.
08 - Garnish with fresh basil leaves and serve hot directly from the skillet.
