One-Pot Meatball Pasta with Mozzarella Step-by-step instructions

Before you start

Before starting, gather all ingredients and measure them out. Grate the onion using a box grater or the fine side of a cheese grater. Mince the garlic and chop the parsley.

Shred the mozzarella if using a block. Have a large pot or Dutch oven with a lid ready. The total cooking time is about 30 minutes, with 15 minutes of active prep.

Instructions

Prep and Sear

1. 1Make the meatball mixture
   In a medium bowl, combine the ground beef, grated onion, breadcrumbs, egg, minced garlic, Italian herbs, salt, and black pepper. Mix gently with your hands or a fork until just combined; do not overwork. Shape the mixture into 12 to 16 mini meatballs, about 1 inch in diameter.
   Look for The mixture holds together without being sticky; the meatballs are uniform in size.
   Tip Wet your hands slightly to prevent sticking while rolling the meatballs.
2. 2Sear the meatballs
   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and cook until browned on all sides, about 3 to 4 minutes total. Use a spoon to turn them gently. They do not need to be cooked through at this point.
   Look for The meatballs are deeply browned on the outside, with a golden crust.
   Tip Avoid moving the meatballs too often so they develop a good sear.

The meatball mixture should hold together without being sticky, and the mini meatballs should be evenly sized. After searing, they should have a deep golden-brown crust on all sides, with the interior still slightly pink. The pot should have a fond (browned bits) on the bottom, which will add flavor to the sauce.

Simmer and Melt

3. 3Start the one-pot simmer
   Add the penne pasta, tomato sauce, and water to the pot with the meatballs. Stir gently to combine, scraping up any browned bits from the bottom. Bring the liquid to a simmer over medium heat.
   Look for The sauce is gently bubbling and the pasta is mostly submerged.
   Tip If the pasta isn't fully covered, add a bit more water or sauce.
4. 4Cover and cook until pasta is tender
   Cover the pot with a lid and reduce the heat to medium-low. Simmer for about 12 minutes, stirring once halfway through, until the pasta is tender and has absorbed most of the sauce. The meatballs should be cooked through.
   Look for The pasta is al dente and the sauce has thickened slightly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sauce looks dry before the pasta is done, add a splash of water.
5. 5Fold in the cheese
   Remove the pot from the heat. Sprinkle the shredded mozzarella over the pasta and stir gently until the cheese is melted and creamy. The residual heat will melt the cheese without overcooking the pasta.
   Look for The cheese is fully melted and the pasta is coated in a creamy, cheesy sauce.
   Tip For a stretchier melt, use freshly shredded mozzarella rather than pre-shredded.

The sauce should be gently bubbling around the pasta and meatballs. As the pasta cooks, it will absorb the liquid and swell. The aroma will be rich and tomatoey with herbal notes.

After about 12 minutes, the pasta should be al dente and the sauce thickened. When you stir in the cheese, it should melt into a creamy, glossy sauce.

Finish and Serve

6. 6Serve with parsley and pepper
   Spoon the pasta and meatballs into serving bowls. Garnish with chopped fresh parsley and a crack of black pepper. Serve hot.
   Look for The pasta is steaming and the cheese is glossy.
   Tip Let the dish rest for a minute before serving to allow the sauce to settle.

The final dish should have a thick, clinging sauce with tender pasta and juicy meatballs. The melted mozzarella should be evenly distributed, creating a creamy texture. The parsley adds a fresh, bright contrast. Serve immediately while hot and steaming.

Common mistakes

One common mistake is overworking the meatball mixture, which can make the meatballs dense and tough. Mix until just combined. Another is cooking the pasta on too high heat, which can cause the bottom to scorch before the pasta is tender.

Keep the heat at a gentle simmer. Finally, adding the cheese too early or over high heat can cause it to clump or become oily — always stir it in off the heat.

How to tell it’s done

The dish is done when the pasta is tender and has absorbed most of the sauce, and the meatballs are cooked through. To check the meatballs, insert an instant-read thermometer into the center of one; it should read at least 160°F (71°C).

The sauce should be thick enough to coat the pasta without being soupy. The cheese should be completely melted and creamy when stirred in.

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