One-Pot Smoky BBQ Meatball Pasta Recipe
This one-pot smoky BBQ meatball pasta is a comforting and flavorful dish that combines tender meatballs, smoky BBQ sauce, creamy cheese, and perfectly cooked pasta all in one pot. It's quick to prepare, easy to customize, and perfect for a hearty weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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
Seasonings & Garnish
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Combine Ingredients: 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. Bring the mixture to a gentle simmer over medium heat.
- Add Pasta and Cook: Stir in the uncooked pasta, ensuring it's fully submerged. Cover the pot and cook for 12 minutes, stirring occasionally every 3-4 minutes until the pasta is tender.
- Add Cheese and Season: Remove the pot from heat. Immediately stir in the shredded cheddar and mozzarella cheeses until completely melted and combined into a gooey sauce. Season with salt and black pepper to taste.
- Serve: Divide the pasta into bowls. Garnish with fresh chopped parsley, if desired. Serve warm.
Notes
- Substitutions & Additions: Easily swap frozen beef meatballs for chicken, turkey, or veggie meatballs. Any short pasta like macaroni or fusilli works well. For a spicy kick, add red pepper flakes or hot sauce. Stir in fresh spinach, frozen peas, diced bell peppers, or corn for added vegetables. Experiment with smoked gouda or pepper jack cheese. For extra smokiness, add a few drops of liquid smoke or use smoked cheddar. Leftovers can be turned into a casserole by baking with more cheese.
- Tips for Success: Stir the pasta frequently during cooking to prevent sticking. Aim for al dente pasta as it will continue to absorb liquid. Always taste and adjust seasoning after the cheese is melted, as BBQ sauces vary. Use a heavy-bottomed pot for even heat distribution.
- Storage & Reheating: Let leftovers cool completely, then transfer to an airtight container and refrigerate for 3-4 days. Reheat in the microwave or on the stovetop over medium-low heat, adding a splash of chicken broth or cream if needed to loosen the sauce.
