# What you need:
→ 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 chopped fresh parsley 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 purée
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
# Steps to follow:
01 - Combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Mix gently until just combined and form into 16 to 18 small meatballs, about 1 tablespoon each.
02 - Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add meatballs and brown on all sides for 5 to 6 minutes. Remove meatballs and set aside.
03 - Add remaining olive oil to the same skillet. Sauté onion and bell pepper until softened, about 3 minutes.
04 - Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring mixture to a gentle simmer.
05 - Incorporate pasta and water or broth into the skillet; stir to combine. Nestle meatballs back into the sauce evenly.
06 - Cover skillet and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally until pasta is tender and meatballs are fully cooked. Add extra water if sauce becomes too thick.
07 - Sprinkle mozzarella and Parmesan evenly over the skillet contents. Cover and cook for another 2 to 3 minutes until cheese is melted and bubbly.
08 - Top with fresh basil leaves and serve hot directly from the skillet.
