Pin this 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 Italian Meatball Pasta Skillet one chilly weeknight when we were craving something cozy but didn't want to deal with a pile of dishes. It quickly became a family favorite!
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Large egg: 1
- Grated Parmesan cheese: 2 tbsp
- Garlic, minced: 2 cloves
- Fresh parsley, chopped (or dried): 2 tbsp (or 1 tbsp dried)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Onion, finely chopped: 1 small
- Bell pepper, diced (red or yellow): 1
- 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 (penne, rigatoni, or fusilli): 250 g (9 oz)
- 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
- Make the Meatballs:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 16–18 small meatballs (about 1 tablespoon each).
- Brown the 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 5–6 minutes. Remove meatballs and set aside.
- Sauté Vegetables:
- Add remaining oil to the same skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Make the Sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add Pasta and Simmer:
- Add the pasta and water/broth. Stir well, then return the meatballs to the skillet nestling them into the sauce.
- Cook Until Done:
- Cover and simmer on medium-low heat for 15–18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add a splash more water if needed.
- Add Cheese:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook for another 2–3 minutes until cheese is melted and bubbly.
- Garnish and Serve:
- Garnish with fresh basil. Serve hot, straight from the skillet.
Pin this My kids love helping roll the meatballs, and everyone gathers round the table when this skillet is brought out of the kitchen. It is always a warm and happy moment for us!
Serving Suggestions
Enjoy with a simple green salad and a loaf of crusty bread. It also pairs well with a glass of Italian red wine for the adults.
Ingredient Swaps
You can use pork, turkey, or a plant-based mince in place of the ground beef. Chili flakes add a hint of spice if you'd like extra heat.
Leftovers and Storage
Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave until heated through.
Pin this This skillet is sure to become a favorite in your dinner rotation. Serve it hot and enjoy the melty cheesy goodness!
Recipe FAQs
- → Can I substitute beef with other meats?
Yes, ground pork, turkey, or plant-based mince work well in this dish without compromising flavor.
- → How do I make a gluten-free version?
Use gluten-free pasta and breadcrumbs to keep the dish gluten-free while maintaining texture and taste.
- → What herbs enhance the sauce's flavor?
Dried Italian herbs such as oregano, basil, and thyme complement the tomato base wonderfully.
- → Can I add a spicy element?
Incorporate chili flakes during sauce preparation for a gentle heat that boosts the overall savory profile.
- → What’s the best way to ensure meatballs stay tender?
Mix ingredients gently, avoid overworking the meat, and gently simmer meatballs in the sauce to keep them moist.