# The Ingredients You'll Need:
→ For the 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 ground black pepper
→ For the 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 puree or passata
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
→ For the Topping
19 - 1 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh basil leaves for garnish
# Step-by-Step Instructions:
01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined, then shape into 16 to 18 small meatballs, each using roughly 1 tablespoon of mixture.
02 - Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add meatballs and brown evenly on all sides for 5 to 6 minutes. Remove meatballs from the skillet and set aside.
03 - Add remaining olive oil to the same skillet. Sauté onion and diced bell pepper for 3 minutes, stirring, until softened.
04 - Add crushed tomatoes, tomato puree, Italian herbs, sugar, salt, and pepper. Stir and bring to a simmer over medium heat.
05 - Stir in the pasta and water or chicken broth. Mix thoroughly, then return meatballs to the skillet, nestling them into the sauce.
06 - Cover and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. If needed, add a splash of water to maintain sauce consistency.
07 - Sprinkle mozzarella and Parmesan evenly over the skillet. Cover and cook for 2 to 3 minutes until cheese is fully melted and bubbly.
08 - Top with fresh basil leaves. Present hot, directly from the skillet.
