BBQ Honey Garlic Meatball Pasta (Printable Version)
# What You'll Need:
→ Meatballs
01 -
450 g ground beef or turkey
02 -
100 g breadcrumbs
03 -
25 g grated Parmesan cheese
04 -
1 large egg
05 -
5 ml garlic powder
06 -
5 ml onion powder
07 -
Salt and black pepper to taste
→ Sauce
08 -
240 ml BBQ sauce
09 -
60 ml honey
10 -
120 ml ranch dressing
→ Pasta and Garnish
11 -
340 g pasta (penne or rotini)
12 -
100 g shredded cheese (cheddar or mozzarella)
13 -
Fresh parsley, optional for garnish
# Step-by-Step Directions:
01 -
Set the oven temperature to 200°C (400°F) to prepare for baking the meatballs.
02 -
In a large mixing bowl, combine ground meat, breadcrumbs, grated Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix thoroughly and shape into approximately 2.5 cm diameter meatballs.
03 -
Place meatballs evenly spaced on a baking sheet and bake in the preheated oven for 20-25 minutes or until fully cooked through.
04 -
While meatballs bake, cook pasta according to package instructions until al dente. Drain and set aside.
05 -
In a separate bowl, combine BBQ sauce, honey, and ranch dressing, mixing until smooth.
06 -
Remove meatballs from oven and immediately toss them in the prepared BBQ honey garlic ranch sauce until fully coated.
07 -
In a large pot, combine cooked pasta and coated meatballs, then stir in shredded cheese until it melts and integrates evenly.
08 -
Serve the dish warm, garnished with fresh parsley if desired.
# Helpful Notes:
01 -
For a gluten-free variation, use gluten-free breadcrumbs and pasta. To reduce sweetness, adjust honey quantity or use a BBQ sauce with less sugar.
02 -
Store leftovers in an airtight container and refrigerate up to 3 days or freeze for up to one month, separating pasta and meatballs for easier reheating.
03 -
Reheat gently in a skillet over medium heat with a splash of water or extra ranch dressing to maintain moisture, or microwave covered in intervals.