Save It A hearty one-pan Italian dish featuring tender meatballs simmered in rich tomato sauce with pasta and melted cheese. This skillet dinner is perfect for a comforting family meal and easy enough for busy weeknights.
I first made this Italian Meatball Pasta Skillet on a chilly evening when my family was craving something filling but not complicated. Watching the cheese bubble as everything came together in the skillet made dinner time feel extra special.
Ingredients
- Ground beef: 400 g (14 oz) for tender meatballs
- Breadcrumbs: 50 g (1/2 cup) to bind the meatballs
- Egg: 1 large for structure
- Parmesan cheese: 2 tbsp grated adds flavor
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp chopped (or 1 tbsp dried) for freshness
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp for sautéing
- Onion: 1 small, finely chopped
- Bell pepper: 1 diced (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 to balance acidity
- Salt and pepper: to taste
- Short pasta: 250 g (9 oz) penne, rigatoni, or fusilli
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Shredded mozzarella cheese: 120 g (1 cup)
- Grated Parmesan cheese: 2 tbsp
- Fresh basil leaves: for garnish
Instructions
- Make Meatballs:
- Combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Mix gently and shape into 16–18 small meatballs (about 1 tablespoon each).
- Brown Meatballs:
- Heat 1 tbsp olive oil in a large deep skillet over medium heat. Sear meatballs on all sides for 5–6 minutes. Remove and set aside.
- Sauté Vegetables:
- Add remaining oil to skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Make Sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add Pasta & Meatballs:
- Add pasta and water/broth, then stir well. Return meatballs to skillet, nestling them into the sauce.
- Simmer:
- Cover and cook on medium-low for 15–18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add more water if needed.
- Add Cheese:
- Sprinkle mozzarella and Parmesan over skillet. Cover and cook another 2–3 minutes until cheese is melted and bubbly.
- Serve:
- Garnish with fresh basil. Serve hot, straight from the skillet.
Save It My kids love helping shape the meatballs, and the aroma of simmering tomato sauce always brings everyone into the kitchen for a taste before dinner is served.
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 allergies.
Nutritional Information
Per serving: Calories: 590, Total Fat: 25 g, Carbohydrates: 54 g, Protein: 34 g
Save It Try this skillet for a weeknight dinner and watch it become a family favorite. Leftovers keep well for lunch the next day.
Common Questions About Recipes
- → Can I use a different type of meat?
Absolutely! Pork, turkey, or plant-based mince work well and add their own flavors and texture.
- → What is the best pasta shape to use?
Short shapes like penne, rigatoni, or fusilli are ideal—they hold sauce well and cook evenly in the skillet.
- → How do I know when the meatballs are cooked through?
Meatballs should be browned and cooked in simmering sauce for 15–18 minutes until no pink remains inside.
- → Can I make this gluten-free?
Yes, use gluten-free pasta and breadcrumbs for a delicious gluten-free variation of this dish.
- → What sides pair well with this dish?
A simple green salad and slices of crusty bread complement the dish perfectly and round out the meal.
- → How spicy is this recipe?
This dish is mild, but you can add chili flakes to the sauce for a spicy kick if preferred.