# 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 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 bell pepper, diced (red or yellow)
12 - 14 oz canned crushed tomatoes
13 - 1 cup tomato passata or tomato puree
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 - In a large mixing bowl, gently blend ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and black pepper until just combined. Shape the mixture into 16 to 18 small, even-sized meatballs using roughly 1 tablespoon per meatball.
02 - Warm 1 tablespoon olive oil in a deep skillet over medium heat and arrange meatballs in a single layer. Cook for 5 to 6 minutes, turning until all sides are well browned. Remove and set aside.
03 - Add remaining olive oil to the skillet. Stir in chopped onion and diced bell pepper and sauté for 3 minutes until vegetables become tender.
04 - Incorporate crushed tomatoes, tomato passata, Italian herbs, sugar, and season with salt and pepper. Stir thoroughly and let the sauce come to a gentle simmer.
05 - Pour in short pasta and water or chicken broth, blending all components in the skillet. Arrange the browned meatballs evenly into the sauce.
06 - Cover skillet and cook over medium-low heat for 15 to 18 minutes, stirring now and then. Continue until pasta is al dente and meatballs are fully cooked, adding a splash of liquid if sauce thickens too quickly.
07 - Sprinkle mozzarella and additional Parmesan cheese evenly over the skillet. Cover and cook for 2 to 3 minutes, allowing the cheese to melt and bubble.
08 - Top with fresh basil leaves and present hot directly from the skillet.
