I have made pasta with these mozzarella meatballs and tomato sauce many times at home, and needless to say, it's always a big hit, but for some reason, it had never occurred to me to write a recipe for it. You'll be glad I did.

– ¾ pound [0.34 kg] of ground beef – 1 medium egg – 1 teaspoon of freshly-cracked black pepper – ½ small red onion, minced – ½ cup of breadcrumbs – 2 garlic cloves, minced – 2¼ tablespoons of salt,  – ¼ pound [0.11 kg] of low-moisture mozzarella cheese, diced – 3 tablespoons of vegetable oil – 2 cups of tomato sauce – ⅓ teaspoon ground oregano (or fresh leaves) Boiling salted water, to boil pasta  – 12 ounces [0.34 kg] of penne, – ¼ cup of freshly grated parmesan


In the bowl, combine beef, egg, ½ teaspoon of pepper, onion, breadcrumbs, garlic, and 1 tablespoon of salt. Work the meat mixture together until thoroughly combined.

Step 1:

Roll the mixture into 16 equal-sized balls slightly, flattening the balls, and placing a piece of mozzarella in the center. Make sure the mozzarella is completely covered. with meat.

Step 2:

Heat the oil in a large skillet over medium. Cook the meatballs, turning carefully as they cook until they have browned. Pour in the tomato sauce, covering the meatballs. Add the oregano. Cover and lower the heat to low and simmer while the pasta is cooked.

Step 3:

Follow package instructions for al dente pasta. Once it's cooked through, drain the pasta.

Step 4:

Taste the tomato sauce and season with salt and pepper to taste. Mix the pasta and meatballs and tomato sauce. Remove from the heat.

Step 5:

Serve alongside the parmesan cheese.

Step 6:

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