One-Pot Meatball Pasta: Easy 20-Minute Skillet Dinner Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Grate the onion and mince the garlic. Measure out the breadcrumbs, herbs, salt, and pepper. Have the crushed tomatoes, broth, and pasta ready to go. Set out your large skillet with lid, mixing bowl, and wooden spoon.

If you're using an instant-read thermometer, keep it nearby to check the meatballs. This recipe moves quickly once you start cooking, so having everything prepped and within reach makes the process smooth and enjoyable.

Instructions

Phase 1: Form and Sear

1. 1Make the Meatball Mixture
   In a large bowl, combine the ground beef, grated onion, breadcrumbs, egg, minced garlic, Italian herbs, salt, and black pepper. Use your hands to mix until just combined—do not overmix. Form the mixture into small, 1-inch mini meatballs (about 20-24 meatballs).
   Look for The mixture should be moist but hold together when shaped. If too wet, add a few more breadcrumbs.
   Tip Wet your hands slightly to prevent sticking when rolling the meatballs.
2. 2Brown the Meatballs
   Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and sear for 2-3 minutes per side until browned all over. They do not need to be cooked through yet—they will finish cooking with the pasta.
   Look for The meatballs should have a golden-brown crust on the outside.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't move the meatballs too soon; let them develop a nice sear.

After this phase, you should have a bowl of seasoned meatball mixture and a skillet with beautifully browned mini meatballs. The meatballs should have a golden-brown crust on the outside but remain raw in the center—that's perfect.

The aroma of garlic and herbs will fill your kitchen. Before moving on, ensure the meatballs are evenly sized so they cook uniformly. If the pan looks dry, add a little more oil before the next step.

Phase 2: Simmer and Cook

3. 3Build the Sauce
   Add the tomato paste to the skillet and stir it into the oil and drippings, cooking for 1 minute until it darkens slightly. Pour in the crushed tomatoes and broth, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer.
   Look for The sauce should be a deep red color and smell richly of tomatoes.
   Tip Scraping the bottom ensures the sauce picks up all the flavor from the browned meat.
4. 4Add the Pasta
   Stir the dry penne pasta into the sauce, making sure it is mostly submerged. Bring the mixture back to a simmer, then reduce the heat to medium-low. Cover the skillet with a lid and let it cook for 12 minutes, stirring once halfway through, until the pasta is tender and has absorbed most of the liquid.
   Look for The pasta should be al dente and the sauce thickened and clinging to the noodles.
   Tip If the sauce seems too thick before the pasta is done, add a splash of broth or water.
5. 5Check the Meatballs
   After 12 minutes, check that the meatballs are cooked through. Insert an instant-read thermometer into the center of a meatball—it should read at least 160°F (71°C). If not, continue cooking for a few more minutes until they reach the safe temperature.
   Look for The meatballs should be firm and no longer pink in the center.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip The meatballs will finish cooking as the pasta simmers; check the temperature to be sure.

The skillet should be bubbling gently with a rich red sauce, and the pasta should be softening and absorbing liquid. The smell will be deeply savory with tomato and herbs. After 12 minutes, the pasta should be al dente and the sauce thickened. Give the mixture a stir to prevent sticking, and check that the meatballs are cooked through by cutting one open or using a thermometer. If not, simmer a few minutes longer.

Phase 3: Finish and Serve

6. 6Fold in the Cheese
   Remove the skillet from the heat. Sprinkle the shredded mozzarella over the pasta and meatballs, then gently fold it in until the cheese is melted and creamy. The heat of the skillet will melt the cheese without additional cooking.
   Look for The cheese should be completely melted and the pasta coated in a creamy, cheesy sauce.
   Tip For extra cheesiness, reserve a little cheese to sprinkle on top when serving.
7. 7Serve and Garnish
   Spoon the one-pot meatball pasta into serving bowls. Garnish with freshly chopped parsley and an extra crack of black pepper if desired. Serve hot, straight from the skillet for a cozy family-style meal.
   Look for The pasta should be glossy, the meatballs juicy, and the cheese stretchy.
   Tip Set the skillet on a trivet on the table for a rustic, communal dinner.

The cheese should be melted and the pasta coated in a creamy, cheesy sauce. The meatballs should be tender and juicy, and the whole dish should look glossy and inviting. Garnish with parsley and serve immediately. The final dish should have a comforting, homey aroma that makes everyone eager to dig in. If you like a bit of heat, add a sprinkle of red pepper flakes before serving.

Common mistakes

One common mistake is overmixing the meatball mixture, which can make the meatballs tough. Mix just until the ingredients are combined. Another is crowding the skillet when browning the meatballs—if they're too close together, they steam instead of sear.

Work in batches if necessary. Don't skip the tomato paste step; cooking it briefly deepens the flavor. Finally, avoid lifting the lid too often during the 12-minute simmer, as that lets out steam and can affect the pasta's cooking. Stir once halfway through to prevent sticking.

How to tell it’s done

The dish is done when the pasta is tender but still has a slight bite (al dente), and the sauce has thickened to a rich, clingy consistency. The meatballs should be cooked through, reaching an internal temperature of at least 160°F (71°C) on an instant-read thermometer.

The cheese should be fully melted and creamy, and the whole skillet should smell irresistibly of tomatoes, herbs, and browned meat. If the sauce seems too thin, let it simmer uncovered for a few more minutes; if too thick, add a splash of broth.

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