BBQ Ranch Meatball Pasta (Printable Version)
# What You'll Need:
→ Protein
01 -
454 g fully cooked meatballs (frozen or homemade)
→ Pasta and Grains
02 -
227 g elbow macaroni or preferred short pasta
→ Liquids
03 -
473 ml chicken broth
04 -
240 ml BBQ sauce
05 -
120 ml ranch dressing
06 -
15 ml olive oil
→ Dairy
07 -
113 g shredded sharp cheddar cheese
→ Vegetables and Extras
08 -
150 g frozen corn (optional)
09 -
1 tsp garlic powder (about 3 g)
10 -
Salt and black pepper to taste
11 -
Green onions for garnish (optional)
# Step-by-Step Directions:
01 -
Place a large deep skillet over medium heat and warm the olive oil for approximately 30 seconds.
02 -
Add meatballs to the skillet. If frozen, cook for 6 to 7 minutes, stirring occasionally until heated through and lightly browned. If fresh, cook until browned and cooked through.
03 -
Pour in the chicken broth and stir in the uncooked pasta, ensuring the pasta is mostly submerged. Bring to a gentle boil.
04 -
Reduce heat to low, cover the skillet, and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until pasta is tender and liquid is mostly absorbed.
05 -
Stir in BBQ sauce, ranch dressing, and garlic powder until evenly combined.
06 -
Add shredded cheddar cheese and frozen corn if using. Stir gently until cheese melts and mixture becomes creamy.
07 -
Season with salt and pepper to taste. Cook for an additional 1 to 2 minutes to blend flavors.
08 -
Remove from heat and garnish with sliced green onions if desired. Serve warm directly from the skillet.
# Helpful Notes:
01 -
For a dairy-free option, substitute ranch with a cashew-based dressing and use vegan cheese alternatives.