# 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)
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 red or yellow bell pepper, 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 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, garlic, parsley, salt, and pepper in a large bowl. Mix gently until just incorporated.
02 - Form 16–18 uniform meatballs using about 1 tablespoon of mixture for each.
03 - Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Sear meatballs on all sides for 5–6 minutes until browned. Remove and set aside.
04 - Add remaining olive oil to the skillet. Sauté chopped onion and diced bell pepper for 3 minutes until softened.
05 - Stir in crushed tomatoes, tomato purée, Italian herbs, sugar, and add salt and pepper to taste. Simmer gently.
06 - Add pasta and water or broth to the skillet. Mix thoroughly, then return meatballs, nestling them into the sauce.
07 - Cover and simmer on medium-low heat for 15–18 minutes, stirring occasionally. Cook until pasta is al dente and meatballs are fully cooked, adding more water if needed.
08 - Top dish evenly with mozzarella and Parmesan. Cover and cook 2–3 minutes until cheese is melted and bubbling.
09 - Garnish with fresh basil leaves and serve hot directly from the skillet.
