One-Pan Whole Vegetable Meatball Fusilli Step-by-step instructions

Before you start

Before you start, gather all ingredients and equipment. Have a large deep skillet or Dutch oven with a lid ready, along with a large pot for boiling pasta. Mince the garlic, chop the parsley, and grate the Parmesan.

Measure out the spices and seasonings. Bring a pot of salted water to a boil when you're ready to cook the pasta. The meatball can be formed up to a day ahead and kept covered in the refrigerator.

Instructions

Sear and Simmer

1. 1Form the Giant Meatball
   In a large bowl, combine the ground beef, beaten egg, breadcrumbs, half of the minced garlic, salt, and pepper. Mix gently until just combined; do not overwork. Shape the mixture into one large, compact meatball, about 4 inches in diameter.
   Look for The meatball holds together when gently pressed.
   Tip Wet your hands slightly to prevent sticking.
2. 2Sear the Meatball
   Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Carefully place the meatball in the center and sear until deeply browned on all sides, about 2 minutes per side. Use tongs to turn it gently.
   Look for A golden-brown crust forms on the meatball.
   Tip Don't rush the sear; it builds flavor.
3. 3Add Vegetables and Cumin
   Nestle the whole tomatoes and zucchini halves around the meatball. Sprinkle the remaining garlic and the ground cumin over everything. Let the vegetables sizzle for 2 minutes, then pour in 1 cup of water (or enough to come halfway up the vegetables).
   Look for The spices become fragrant and the liquid begins to bubble.
   Tip Use ripe, flavorful tomatoes for the best sauce.

After searing, the meatball is deeply browned on all sides and the vegetables are beginning to soften. The cumin and garlic are fragrant, and the liquid is gently bubbling.

The meatball should be firm to the touch but not cooked through. Check that the skillet has enough liquid to prevent sticking.

Build the Sauce

4. 4Simmer Covered
   Cover the skillet and reduce the heat to low. Simmer gently for 20 minutes, or until the meatball is cooked through and the vegetables are tender. Check occasionally and add a splash of water if the pan looks dry.
   Look for The sauce thickens slightly and the meatball feels firm.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the heat low to avoid scorching the bottom.
5. 5Peel the Tomato Skins
   Using tongs, transfer the tomatoes to a cutting board. When cool enough to handle, peel off the skins with your fingers or a small knife. Return the peeled tomatoes to the skillet and gently break them up with a spoon.
   Look for The skins slip off easily, leaving tender pulp.
   Tip The skins are tough; removing them creates a silkier sauce.
6. 6Stir in Tomato Paste
   Add the tomato paste to the skillet and stir it into the sauce until fully incorporated. Let the sauce bubble gently for 2 minutes to meld the flavors.
   Look for The sauce turns a deep red and thickens slightly.
   Tip Tomato paste adds concentrated umami.

The tomatoes have released their juices and the sauce is thickening. The tomato paste has deepened the color and flavor. The meatball should be cooked through; if not, continue simmering. The sauce should be chunky but cohesive, with the zucchini tender but not falling apart.

Finish with Pasta

7. 7Cook the Fusilli
   Bring a large pot of salted water to a boil. Cook the fusilli according to package directions until just shy of al dente (about 1 minute less than the recommended time). Drain, reserving 1 cup of pasta water.
   Look for The pasta is tender but still has a slight bite.
   Tip Undercook slightly; it will finish in the sauce.
8. 8Combine Pasta and Sauce
   Add the drained fusilli to the skillet with the sauce. Toss everything together over medium heat, adding splashes of reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Cook for 2 minutes until the pasta is fully coated and the sauce is glossy.
   Look for The sauce clings to the pasta spirals.
   Tip The starch in the water helps bind the sauce.
9. 9Finish and Serve
   Remove the skillet from the heat. Gently break the meatball into large chunks with a spoon. Taste and adjust seasoning with salt and pepper. Serve immediately, topped with fresh parsley and grated Parmesan.
   Look for The meatball is tender and the sauce is rich.
   Tip Let the dish rest 2 minutes before serving.

The fusilli is added and coated with the sauce, which clings to the pasta spirals. The meatball is broken into chunks, and the dish is ready to serve. The sauce should be glossy and the pasta al dente. Taste and adjust seasoning before plating.

Common mistakes

Avoid overmixing the meatball mixture; this can make it dense. Do not rush the searing process, as the browning adds essential flavor. When simmering, keep the heat low to prevent the sauce from burning.

If the sauce becomes too thick, add a splash of pasta water to loosen it. Finally, do not overcook the pasta; it should be just shy of al dente before adding to the sauce, as it will continue cooking.

How to tell it’s done

The dish is done when the meatball registers 160°F (71°C) on an instant-read thermometer inserted into the center. The vegetables should be tender and easily pierced with a fork.

The sauce should be thick enough to coat a spoon, and the pasta should be al dente and well-coated. Let the dish rest for 2 minutes before serving to allow the flavors to meld.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part