Print

One-Pot Smoky BBQ Meatball Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

This one-pot smoky BBQ meatball pasta is a comforting and flavorful dish that combines tender meatballs, smoky BBQ sauce, creamy cheeses, and perfectly cooked pasta in a rich, gooey sauce. Ideal for a quick weeknight dinner, this recipe comes together easily with minimal cleanup.

Ingredients

Main Ingredients

  • 1 lb frozen meatballs (no need to thaw)
  • 12 oz pasta (penne or rotini)
  • 3 cups chicken broth (vegetable broth works too)
  • 1 cup smoky BBQ sauce
  • 1 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese

Spices & Seasonings

  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Combine Ingredients and Simmer: In a large pot or deep skillet, combine frozen meatballs, chicken broth, smoky BBQ sauce, heavy cream, smoked paprika, garlic powder, and onion powder. Stir well to mix all ingredients. Bring the mixture to a gentle simmer over medium heat to start cooking the meatballs and blending the flavors.
  2. Add and Cook Pasta: Stir in the uncooked pasta, ensuring it is fully submerged in the liquid. Cover the pot and cook for 12 minutes, stirring occasionally every 3-4 minutes to prevent the pasta from sticking. Cook until the pasta is tender and has absorbed the flavors.
  3. Incorporate Cheeses and Season: Remove the pot from heat carefully. Immediately stir in the shredded cheddar and mozzarella cheeses until they melt completely and create a creamy, gooey sauce. Taste the mixture and season with salt and black pepper as desired.
  4. Serve and Garnish: Divide the pasta and meatballs into bowls. Garnish with fresh chopped parsley for a pop of color and freshness. Serve the dish warm for the best flavor experience.

Notes

  • Substitutions & Additions: Swap beef meatballs for chicken, turkey, or vegetarian versions. Use any short pasta like macaroni or fusilli. Add red pepper flakes or hot sauce to introduce heat. Incorporate vegetables like fresh spinach, frozen peas, diced bell peppers, or corn to increase nutrition and flavor. Experiment with smoked gouda or pepper jack cheese for variation. Enhance smokiness with a few drops of liquid smoke or use smoked cheddar cheese.
  • Tips for Success: Stir the pasta frequently during cooking to avoid sticking. Aim for al dente pasta as it will further absorb flavors after cooking. Adjust salt and pepper after the cheese has melted since BBQ sauces differ in saltiness. Use a heavy-bottomed pot to ensure even heat distribution throughout cooking.
  • Storage & Reheating: Cool leftovers completely before transferring to an airtight container. Refrigerate for up to 3-4 days. Reheat using a microwave or stovetop over medium-low heat, adding a splash of chicken broth or cream when needed to loosen the sauce for a creamy texture.

Find it online: https://hotsavors.com/one-pot-smoky-bbq-meatball-pasta-recipe/