Description
How to make sweet and tangy BBQ chicken meatball pasta with tender homemade meatballs and smoky sauce that brings comfort to your dinner table.
Ingredients
Scale
Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/4 cup yellow onion, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sweet and Tangy BBQ Sauce
- 3/4 cup ketchup
- 1/4 cup apple cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
Pasta Base
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- Make Meatballs: Combine ground chicken, panko, egg, garlic, onion, salt, and pepper in a large bowl. Mix gently with your hands until just combined – overmixing makes tough meatballs. Roll into 20-24 walnut-sized balls.
- Cook Meatballs: Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, turning carefully to cook all sides, about 8-10 minutes total. They don’t need to be fully cooked through yet.
- Prepare Sauce: Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire, Dijon mustard, and smoked paprika in a bowl. Taste and adjust sweetness or tang as needed – it should be balanced.
- Cook Pasta: Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining – you might need it later.
- Combine Everything: Return meatballs to skillet and pour BBQ sauce over them. Simmer for 5-7 minutes until meatballs are cooked through and sauce thickens slightly. Add cooked pasta and toss gently to coat.
- Final Touch: Add pasta water a little at a time if the sauce seems too thick. The pasta should be well-coated but not swimming. Remove from heat, sprinkle with fresh parsley, and serve immediately while hot.
Notes
- Don’t overmix meatball mixture to avoid tough, dense meatballs that won’t be tender.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Ground turkey can substitute for chicken but watch cooking time to prevent drying.
- Reserve pasta water before draining to help sauce adhere properly to noodles.
- Meatballs can be made ahead and frozen for up to 3 months.
- Adjust brown sugar and vinegar ratio to customize sweetness level to your taste.
Allergy Information: Eggs, Gluten
Nutrition
- Calories: 485 calories
- Fat: 14g
- Carbohydrates: 58g
- Protein: 32g