Description
This Sweet and Tangy BBQ Meatball Pasta is a deliciously easy weeknight dinner that combines tender meatballs with pasta, all coated in a flavorful BBQ sauce infused with a blend of spices and a touch of honey for extra sweetness. Perfect for a comforting main course that the whole family will enjoy.
Ingredients
Scale
Pasta
- 12 ounces pasta (penne, rotini, or your choice)
Meatballs and Sauce
- 1 pound frozen or homemade cooked meatballs
- 1 cup BBQ sauce (sweet and tangy style)
- ½ cup tomato sauce
- ¼ cup water or broth
- 1 tablespoon honey or brown sugar (optional, for extra sweetness)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
Toppings
- ½ cup shredded cheddar or mozzarella cheese (optional)
- Chopped parsley or green onions for garnish
Instructions
- Cook the pasta: Cook pasta according to package directions until al dente. Drain and set aside to prevent overcooking while preparing the sauce.
- Prepare the BBQ sauce base: In a large skillet over medium heat, combine BBQ sauce, tomato sauce, water or broth, honey or brown sugar if using, Worcestershire sauce, garlic powder, onion powder, and smoked paprika. Stir well and bring the mixture to a gentle simmer, allowing the flavors to meld.
- Add and heat the meatballs: Add the cooked meatballs to the sauce. Cover the skillet and let it simmer for 8–10 minutes, stirring occasionally, until the meatballs are heated through and the BBQ sauce thickens slightly.
- Toss pasta with sauce and cheese: Stir in the cooked pasta until it’s evenly coated with the sauce. If you choose to use cheese, sprinkle it on top and stir until it melts into the pasta, adding a creamy texture.
- Serve and garnish: Serve the pasta hot, garnished with chopped parsley or green onions for a fresh, vibrant finish.
Notes
- For a lighter option, use turkey or plant-based meatballs.
- Add sautéed bell peppers or corn to the sauce for extra texture and flavor.
