Description
Sweet and Tangy BBQ Meatball Pasta combines flavorful homemade meatballs with a rich, barbecue-infused sauce, tossed with tender pasta and topped with melted mozzarella cheese for a satisfying family-friendly main course.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta
- 12 ounces pasta (penne or rotini)
Sauce
- 1 cup barbecue sauce
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon smoked paprika
Topping and Garnish
- 1 tablespoon olive oil
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the meatballs: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated. Shape the mixture into 1-inch meatballs and arrange them evenly on a baking sheet.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake for 15-18 minutes or until the meatballs are fully cooked and browned on the outside.
- Cook the pasta: While the meatballs are baking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Make the BBQ sauce: In a large skillet over medium heat, whisk together barbecue sauce, ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, and smoked paprika. Allow the sauce to simmer gently for 3-4 minutes to blend the flavors.
- Combine meatballs and sauce: Add the baked meatballs to the skillet with the barbecue sauce. Stir gently and let everything simmer together for an additional 5 minutes so the meatballs absorb the sauce’s flavor.
- Toss with pasta: Add the cooked pasta into the skillet and toss well to ensure the pasta is thoroughly coated with the BBQ meatball sauce.
- Add cheese and garnish: Sprinkle shredded mozzarella cheese evenly over the pasta and cover the skillet. Allow the cheese to melt, then garnish with chopped fresh parsley if desired. Serve warm and enjoy.
Notes
- You can substitute ground turkey or chicken for the beef for a leaner option.
- For a spicier kick, add a pinch of red pepper flakes to the sauce while simmering.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 610
- Sugar: 16g
- Sodium: 880mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
