# Components:
→ Meatball Components
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 Elements
09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 1 bell pepper, diced (red or yellow)
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 such as penne, rigatoni, or fusilli
18 - 2 cups water or low-sodium chicken broth
→ Cheese and Garnishes
19 - 1 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh basil leaves, for garnish
# Directions:
01 - In a large bowl, thoroughly mix ground beef, breadcrumbs, egg, Parmesan, minced garlic, parsley, salt, and black pepper until just combined. Form into 16 to 18 small meatballs, roughly 1 tablespoon each.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium heat. Arrange meatballs in the pan and cook, turning until browned on all sides, approximately 5 to 6 minutes. Remove and set aside.
03 - Add the remaining olive oil to the same skillet. Sauté onion and bell pepper for about 3 minutes, or until vegetables soften.
04 - Add crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper to the pan. Stir well and bring mixture to a gentle simmer.
05 - Pour in pasta and water or low-sodium chicken broth. Stir thoroughly to integrate. Return meatballs to the skillet, nestling them into the sauce.
06 - Cover skillet and simmer on medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is al dente and meatballs are fully cooked. If necessary, add a splash of water.
07 - Uniformly scatter shredded mozzarella and grated Parmesan over the skillet. Cover and cook for an additional 2 to 3 minutes, until cheese is melted and bubbling.
08 - Top with fresh basil leaves and serve immediately, directly from the skillet.
