# Ingredients:
→ 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 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, such as 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 - In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and black pepper. Mix gently until just unified. Shape mixture into 16 to 18 small meatballs, about one tablespoon each.
02 - Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add formed meatballs and brown on all sides for 5 to 6 minutes. Remove and set aside.
03 - Add remaining tablespoon olive oil to skillet. Sauté chopped onion and bell pepper for 3 minutes until softened.
04 - Stir in crushed tomatoes, tomato passata, dried Italian herbs, sugar, and season to taste with salt and pepper. Bring mixture to a gentle simmer.
05 - Pour in pasta and water or chicken broth. Mix thoroughly, then nestle browned meatballs into sauce mixture.
06 - Cover skillet and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add a splash more water if the mixture becomes too dry.
07 - Sprinkle shredded mozzarella and grated Parmesan over the cooked mixture. Cover and cook for 2 to 3 additional minutes until cheeses are fully melted and bubbly.
08 - Remove lid, garnish with fresh basil leaves, and serve hot directly from skillet.
