Save 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 on a chilly evening when my family craved something warm and filling. We gathered around the table, excited by the aromas wafting from the kitchen, and everyone reached for seconds.
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Parmesan cheese: 2 tbsp grated (plus 2 tbsp extra for topping)
- Garlic: 2 cloves, minced
- Parsley: 2 tbsp fresh chopped or 1 tbsp dried
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp, divided
- Onion: 1 small, finely chopped
- Bell pepper: 1 diced (red or yellow)
- Crushed tomatoes: 400 g (14 oz) canned
- Tomato passata or purée: 250 ml (1 cup)
- Italian herbs: 1 tsp dried
- Sugar: 1/2 tsp
- Salt and pepper: to taste
- Short pasta: 250 g (9 oz) penne, rigatoni, or fusilli
- Water or chicken broth: 500 ml (2 cups) low-sodium
- Mozzarella cheese: 120 g (1 cup) shredded
- Fresh basil: for garnish
Instructions
- Shape meatballs:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 16 meatballs (about 1 tablespoon each).
- Brown meatballs:
- Heat 1 tbsp olive oil in a large, deep skillet over medium heat. Add meatballs and brown on all sides for 5 minutes. Remove and set aside.
- Sauté vegetables:
- Add remaining oil to the skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Simmer sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add pasta/meatballs:
- Add pasta and water or broth. Stir, then return meatballs to the skillet, nestling into sauce.
- Cook covered:
- Cover and simmer on medium-low for 15 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add more water if needed.
- Add cheese:
- Sprinkle mozzarella and extra Parmesan over the skillet. Cover and cook for 2 minutes until cheese is melted and bubbly.
- Serve:
- Garnish with fresh basil and serve hot, straight from the skillet.
Save Sharing this meatball skillet dish always brings my family together. There is laughter as everyone helps themselves, and stories flow while plates are cleared.
Required Tools
Large deep skillet, mixing bowls, wooden spoon, grater
Allergen Information
This dish contains wheat, egg, and milk. Always check ingredient labels for possible allergens and cross-contamination.
Nutritional Information
Each serving: 590 calories, 25 g fat, 54 g carbohydrates, 34 g protein
Save This Italian Meatball Pasta Skillet is best served fresh with a sprinkle of basil. Enjoy with crusty bread for a complete meal.
Recipe Help
- → What pasta types work best in this dish?
Short pasta like penne, rigatoni, or fusilli absorbs the sauce well and cooks evenly alongside the meatballs.
- → Can I substitute beef with other proteins?
Yes, ground pork, turkey, or plant-based mince can be used to suit dietary preferences without compromising flavor.
- → How do I prevent the pasta from sticking during cooking?
Stir occasionally while simmering and ensure enough liquid is in the skillet to allow the pasta to cook evenly.
- → Is it possible to add spice to this dish?
Adding chili flakes during the sauce stage provides a pleasant heat that complements the Italian herbs well.
- → What cheese types are recommended for topping?
Mozzarella melts beautifully for a creamy texture, while Parmesan adds savory depth and a sharp finish.