why make this recipe
BBQ Ranch Meatball & Cheddar Pasta Skillet is a delightful and easy-to-make dish that combines the rich flavors of BBQ sauce with the creamy goodness of cheddar cheese. It is perfect for busy weeknights when you want something satisfying without spending too much time in the kitchen. This one-pan meal also means less cleanup, making it a win-win for families and individuals alike!
how to make BBQ Ranch Meatball & Cheddar Pasta Skillet
Ingredients:
- 1 pound ground beef or turkey
- 1 cup breadcrumbs
- 1 egg
- 1 packet ranch seasoning mix
- 1 cup BBQ sauce
- 2 cups pasta (like penne or rotini)
- 2 cups chicken broth
- 1 ½ cups shredded cheddar cheese
- Salt and pepper to taste
- Green onions for garnish (optional)
Directions:
- In a large bowl, mix together the ground beef (or turkey), breadcrumbs, egg, half of the ranch seasoning, salt, and pepper.
- Form the mixture into small meatballs, about 1 inch in size.
- In a large skillet over medium heat, brown the meatballs on all sides.
- Once browned, remove the meatballs from the skillet and set them aside.
- In the same skillet, add the pasta, chicken broth, and the remaining ranch seasoning. Bring this mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the meatballs back into the skillet.
- Cover the skillet and cook for about 10-12 minutes, or until the pasta is cooked and the meatballs are heated through.
- Remove the lid and stir in the BBQ sauce and shredded cheddar cheese.
- Cook for an additional 2-3 minutes until the cheese is melted and bubbly.
- Serve hot, garnished with chopped green onions if desired.
how to serve BBQ Ranch Meatball & Cheddar Pasta Skillet
Serve this delicious dish straight from the skillet for a family-style meal. You can pair it with a simple side salad or some garlic bread to complete the dinner. This meal works great for gatherings, too, as everyone can enjoy this comforting dish together.
how to store BBQ Ranch Meatball & Cheddar Pasta Skillet
To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it in a freezer-safe container for up to 2 months. Just make sure to thaw it in the fridge before reheating.
tips to make BBQ Ranch Meatball & Cheddar Pasta Skillet
- Make sure not to overcook the meatballs when browning, as they will continue to cook in the skillet.
- You can use any type of pasta you like, so feel free to switch it up based on your preferences.
- Consider adding vegetables like bell peppers or spinach to boost nutrition and flavor.
variation
You can use ground chicken or even a meat alternative to make it a lighter or vegetarian dish. For a spicier kick, try adding some diced jalapeños or hot sauce to the BBQ sauce.
FAQs
Q: Can I use store-bought meatballs?
A: Yes, you can definitely use pre-cooked or frozen meatballs to save time. Just adjust the cooking time accordingly.
Q: What can I serve with this dish?
A: It pairs well with a side salad or steamed vegetables. Garlic bread is also a great option!
Q: How do I make this dish spicier?
A: You can add crushed red pepper flakes or use a spicy BBQ sauce to turn up the heat.
BBQ Ranch Meatball & Cheddar Pasta Skillet
A delightful one-pan meal combining BBQ sauce, cheddar cheese, and meatballs, perfect for busy weeknights.
Meatballs
- 1 pound ground beef or turkey (Ground turkey can be used as a leaner alternative.)
- 1 cup breadcrumbs (Can use plain or seasoned breadcrumbs.)
- 1 large egg
- 1 packet ranch seasoning mix
- Salt and pepper to taste
Skillet Dish
- 1 cup BBQ sauce (Use your favorite BBQ sauce.)
- 2 cups pasta (like penne or rotini) (Any type of pasta can be used.)
- 2 cups chicken broth
- 1.5 cups shredded cheddar cheese
- Green onions for garnish (Optional garnish.)
Preparation
- In a large bowl, mix together the ground beef (or turkey), breadcrumbs, egg, half of the ranch seasoning, salt, and pepper.
- Form the mixture into small meatballs, about 1 inch in size.
Cooking
- In a large skillet over medium heat, brown the meatballs on all sides.
- Once browned, remove the meatballs from the skillet and set them aside.
- In the same skillet, add the pasta, chicken broth, and the remaining ranch seasoning. Bring this mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the meatballs back into the skillet.
- Cover the skillet and cook for about 10-12 minutes, or until the pasta is cooked and the meatballs are heated through.
- Remove the lid and stir in the BBQ sauce and shredded cheddar cheese.
- Cook for an additional 2-3 minutes until the cheese is melted and bubbly.
To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. Just thaw in the fridge before reheating.