Save to Pinterest 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 remember making this Italian meatball pasta skillet during busy weeknights and it always brought everyone to the table quickly. The aroma of the homemade meatballs simmering with tomato sauce made the kitchen feel warm and inviting.
Ingredients
- Ground beef: 400 g (14 oz)
- Bread crumbs: 50 g (1/2 cup)
- Large egg: 1
- Parmesan cheese, grated: 2 tbsp for meatballs, plus 2 tbsp for topping
- Garlic, minced: 2 cloves
- Fresh parsley, chopped (or dried): 2 tbsp fresh (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: 1 (red or yellow)
- 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 for sauce
- Short pasta (penne, rigatoni, or fusilli): 250 g (9 oz)
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Mozzarella cheese, shredded: 120 g (1 cup)
- Fresh basil leaves: for garnish
Instructions
- Prepare the meatballs:
- In a large bowl, combine ground beef, bread crumbs, 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 meatballs:
- Add the pasta and water/broth. Stir well, then return the meatballs to the skillet nesting them into the sauce.
- Simmer:
- 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 and garnish:
- Sprinkle mozzarella and remaining Parmesan over the skillet. Cover and cook for another 2–3 minutes until cheese is melted and bubbly. Garnish with fresh basil and serve hot straight from the skillet.
Save to Pinterest Sharing this skillet with my family is always special—it instantly feels like a celebration around the dinner table. The cheesy topping and fresh basil make everyone smile.
Required Tools
Large deep skillet or sauté pan with lid, mixing bowls, wooden spoon or spatula, grater
Allergen Information
Contains: Wheat (pasta, breadcrumbs), egg, milk (cheese). May contain gluten depending on ingredient choice.
Nutritional Information
Per serving: Calories: 590, Total Fat: 25 g, Carbohydrates: 54 g, Protein: 34 g
Save to Pinterest Serve the Italian meatball pasta skillet hot and enjoy with a green salad or crusty bread. Leftovers taste delicious the next day, too.
Recipe FAQs
- → Can I substitute the beef with other proteins?
Yes, you can replace beef with pork, turkey, or plant-based mince to suit your preference.
- → What type of pasta works best in this skillet dish?
Short pasta like penne, rigatoni, or fusilli holds sauce well and cooks evenly in the skillet.
- → How can I make this dish gluten-free?
Use gluten-free pasta and gluten-free breadcrumbs to keep the dish suitable for gluten-sensitive diets.
- → Is it possible to add a spicy kick?
Adding chili flakes during cooking provides a pleasant spicy heat without overwhelming the flavors.
- → What’s the best way to serve this Italian skillet meal?
Serve it hot directly from the skillet, optionally with a green salad and crusty bread for a complete meal.
- → How do I ensure meatballs stay tender and cooked evenly?
Brown the meatballs first, then simmer gently with the sauce and pasta to keep them juicy and fully cooked.