Save Italian Meatball Pasta Skillet: 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 served this on a busy weeknight and it instantly became a family favorite.
Ingredients
- For the Meatballs 400 g 14 oz ground beef, 50 g 1/2 cup breadcrumbs, 1 large egg, 2 tbsp grated Parmesan cheese, 2 cloves garlic minced, 2 tbsp fresh parsley chopped or 1 tbsp dried, 1/2 tsp salt, 1/4 tsp black pepper
- For the Sauce and Pasta 2 tbsp olive oil, 1 small onion finely chopped, 1 bell pepper diced red or yellow, 400 g 14 oz canned crushed tomatoes, 250 ml 1 cup tomato passata or purée, 1 tsp dried Italian herbs, 1/2 tsp sugar, Salt and pepper to taste, 250 g 9 oz short pasta penne rigatoni or fusilli, 500 ml 2 cups water or low sodium chicken broth
- For the Topping 120 g 1 cup shredded mozzarella cheese, 2 tbsp grated Parmesan cheese, Fresh basil leaves for garnish
Instructions
- Make and Brown the Meatballs
- In a large bowl combine ground beef breadcrumbs egg Parmesan garlic parsley salt and pepper. Mix until just combined. Shape into 16 18 small meatballs about 1 tablespoon each. 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 Aromatics
- Add remaining oil to the same skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Simmer the Sauce
- Stir in crushed tomatoes tomato passata Italian herbs sugar salt and pepper. Bring to a simmer.
- Cook Pasta and Meatballs Together
- Add the pasta and water/broth. Stir well then return the meatballs to the skillet nestling them into the sauce. 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.
- Melt the Cheese
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook for another 2 3 minutes until cheese is melted and bubbly.
- Serve
- Garnish with fresh basil. Serve hot straight from the skillet.
Save Sunday dinners are the best at our house, and this skillet always makes the table feel warm and cozy.
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 pasta/breadcrumbs used. Always check ingredient labels for potential allergens and cross contamination.
Nutritional Information (per serving)
Calories: 590, Total Fat: 25 g, Carbohydrates: 54 g, Protein: 34 g
Notes
Swap beef for pork turkey or plant based mince as desired. Add chili flakes for a spicy kick. Excellent paired with a simple green salad and crusty bread. For gluten free use gluten free pasta and breadcrumbs.
Save It’s a complete meal in one pan and reheats beautifully for lunches the next day.