One-Pan Whole Vegetable Meatball Fusilli Tips, FAQ & printable recipe

Tips for success

For the most flavorful meatball, use a mix of ground beef and ground pork if you like, but keep the total weight the same. The egg and breadcrumbs are essential for binding; don't skip them.

If the mixture feels too wet, add an extra tablespoon of breadcrumbs. When searing, use tongs to turn the meatball gently to avoid breaking it.

The success of this dish relies on a good sear and a slow simmer. Don't rush the covered cooking time; it allows the meatball to cook through while the vegetables soften.

When peeling the tomatoes, let them cool slightly to avoid burning your fingers. Use a spoon to break them up in the pan, leaving some chunks for texture.

Variations

• Spicy Harissa Twist: Add 1 tablespoon harissa paste to the tomato paste for a smoky, spicy kick. Reduce the cumin to 1 teaspoon and add a pinch of cayenne. Serve with a dollop of yogurt on top if desired.
• Turkey and Zucchini: Substitute ground turkey for the beef and add 1/2 cup grated zucchini to the meatball mixture for extra moisture. Cook to 165°F (74°C). The sauce will be lighter but just as satisfying.
• Vegetarian Lentil Balls: Replace the meatball with 1 cup cooked green lentils mixed with 1/2 cup breadcrumbs, 1 egg, and seasonings. Form into a large ball and brown gently. Simmer as directed; the cooking time may be slightly shorter.
• Mediterranean Herb: Add 1 teaspoon dried oregano and 1/2 teaspoon dried thyme to the sauce along with the cumin. Finish with crumbled feta instead of Parmesan for a briny, tangy note.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken; add a splash of water when reheating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce, so when reheating, add a splash of water or broth to loosen it. Reheat gently on the stovetop or in the microwave until heated through.

The meatball mixture can be prepared and shaped a day in advance. Keep it covered in the refrigerator.

You can also cook the entire dish up to the point of adding the pasta, then refrigerate for up to 2 days. When ready to serve, reheat the sauce, cook the pasta, and combine.

Serving ideas

Serve this fusilli hot, straight from the pan, with a generous sprinkle of fresh parsley and grated Parmesan.

A side of crusty bread is perfect for sopping up the extra sauce. For a complete meal, add a simple green salad with a lemon vinaigrette to balance the richness.

This dish is hearty enough to stand alone as a main course. For a more elegant presentation, twirl the pasta into neat nests on individual plates and top with chunks of meatball and a spoonful of sauce. Garnish with a few whole parsley leaves for a fresh finish.

Frequently asked questions

Recipe card

One-Pan Whole Vegetable Meatball Fusilli

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 2 tbsp olive oil
• 1 lb ground beef (80% lean)
• 1 large egg, lightly beaten
• 1/2 cup plain breadcrumbs
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 whole tomatoes
• 2 zucchini, halved lengthwise
• 2 tsp ground cumin
• 1 tbsp tomato paste
• 12 oz fusilli pasta
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.