Ingredients
Scale
- 1 pound ground chicken or beef
- 1 cup breadcrumbs, plus extra for topping
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup barbecue sauce
- 1/2 cup ranch dressing
- 8 ounces pasta, cooked al dente
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Mix ground meat, breadcrumbs, egg, salt, pepper, and smoked paprika until just combined; form into two-bite meatballs.
- Heat oil in a large ovenproof skillet over medium-high heat and brown meatballs on all sides until they have color.
- Remove meatballs briefly, sauté onion and garlic until translucent, then deglaze with a splash of water, scraping fond.
- Stir in barbecue sauce and ranch dressing; return meatballs to the pan and spoon sauce over them.
- Fold cooked pasta into the skillet so noodles nestle among meatballs and soak in sauce.
- Scatter shredded cheddar evenly across the top, then sprinkle with extra breadcrumbs and a drizzle of olive oil.
- Transfer skillet to a hot oven and broil until cheese is melted and breadcrumbs are golden, watching closely to avoid burning.
- Finish with parsley and lemon juice, rest two minutes, then serve straight from the pan.
Notes
For a lighter version, substitute ground meat with turkey or chicken. For gluten-free options, use gluten-free pasta and breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg