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One-Pot Smoky BBQ Meatball Pasta: A Flavor-Packed Weeknight Hero

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This hearty and flavorful pasta dish brings together the bold, smoky sweetness of BBQ sauce with tender meatballs and perfectly cooked pasta—all in a single pot. Ideal for busy weeknights or casual family dinners, it’s comfort food with a delicious twist and minimal cleanup.

Ingredients

Scale

For the meatballs (or use store-bought):

  • 1 lb ground beef (or beef/pork mix)

  • 1/4 cup breadcrumbs

  • 1/4 cup grated Parmesan cheese

  • 1 egg

  • 2 cloves garlic, minced

  • 1 tsp smoked paprika

  • 1/2 tsp onion powder

  • Salt and pepper, to taste

  • 1 tbsp olive oil (for browning)

For the pasta and sauce:

  • 2 tbsp olive oil (if not using meatball drippings)

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1/2 cup BBQ sauce (smoky or hickory style recommended)

  • 1 can (14 oz) crushed tomatoes

  • 1 tbsp tomato paste

  • 1/2 tsp smoked paprika

  • 1/2 tsp chili powder (optional)

  • 2 tsp Worcestershire sauce

  • 1 tsp brown sugar (optional)

  • 3 cups chicken or beef broth

  • 8 oz uncooked pasta (penne, rotini, or shells)

  • Salt and pepper, to taste

  • 1/2 cup shredded cheddar or mozzarella (optional)

  • Fresh parsley or scallions, for garnish

Instructions

  • In a bowl, mix together the ground meat, breadcrumbs, Parmesan, egg, garlic, smoked paprika, onion powder, salt, and pepper. Form into 1-inch meatballs.

  • Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium heat. Brown the meatballs on all sides, working in batches if necessary. Remove and set aside.

  • In the same pot, sauté chopped onion until soft (about 3–4 minutes). Add minced garlic and cook for 30 seconds more.

  • Stir in BBQ sauce, crushed tomatoes, tomato paste, smoked paprika, chili powder (if using), Worcestershire sauce, and brown sugar. Let it simmer for 2–3 minutes.

  • Pour in the broth and add uncooked pasta. Stir to ensure pasta is submerged.

  • Nestle the browned meatballs into the sauce and pasta. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes, stirring occasionally.

  • Once pasta is tender and meatballs are cooked through, uncover the pot. If desired, sprinkle shredded cheese on top, cover again, and let it melt for 2–3 minutes.

  • Garnish with chopped parsley or scallions and serve hot.

Notes

  • Store-bought frozen meatballs can be used to save time—just brown or thaw them before adding.

  • Stir occasionally while cooking to prevent pasta from sticking to the bottom.

  • Add vegetables like bell peppers or spinach for extra nutrition.

  • Adjust sweetness and heat to your taste by tweaking the BBQ sauce or adding chili flakes.

Find it online: https://cookingworthy.com/one-pot-smoky-bbq-meatball-pasta-a-flavor-packed-weeknight-hero/