Prepare the Meatballs In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, black pepper, and Italian seasoning. Mix until the ingredients are well combined, but avoid over-mixing, which can make the meatballs tough. Shape the mixture into 1-inch balls and set aside on a plate.
Cook the Meatballs Heat a large skillet over medium heat and add a small drizzle of olive oil. Once hot, add the meatballs in batches, turning them occasionally until they’re browned on all sides. They don’t need to be fully cooked, as they’ll finish cooking in the sauce. Remove the browned meatballs from the skillet and set aside.
Prepare the Sauce In the same skillet, add a bit more olive oil if necessary, then add the chopped onion. Sauté until the onion is softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Pour in the crushed tomatoes, tomato sauce, and tomato paste, and stir until well combined.
Simmer the Sauce Add Italian seasoning, a pinch of salt, black pepper, and sugar (if using). Stir the sauce, then bring it to a simmer. Once simmering, carefully add the meatballs back into the sauce. Cover the skillet partially and let the sauce simmer gently for about 20–30 minutes, allowing the flavors to meld together and the meatballs to cook through.
Cook the Pasta While the sauce and meatballs are simmering, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta.
Combine Pasta and Sauce Once the meatballs are cooked and the sauce is flavorful, add the drained pasta to the skillet. Toss gently to combine, adding a little of the reserved pasta water if the sauce needs to be thinned out.
Serve Garnish with freshly chopped basil or parsley and a sprinkle of Parmesan cheese. Serve the pasta and meatballs while hot, along with some crusty garlic bread and a green salad for a complete meal.
