Easy Homemade Spicy Buffalo Meatball Pasta — A Cozy, Flavor-Packed Weeknight Winner

Spicy Buffalo Meatball Pasta is the kind of dish that hits like a warm, spicy hug—easy to make, totally comforting, and just the right amount of naughty. I first made this for a snowy weeknight when everyone needed something bold and simple to bring us back together; the house filled with spicy-sweet buffalo aroma and suddenly dinner felt like a tiny celebration. This recipe is perfect for weeknight dinners, Sunday family meals, game day gatherings, or anytime you want homemade comfort with a kick.

🧂 Ingredients:

• 1 pound ground beef (or ground turkey for a lighter option)
• 1/2 cup plain breadcrumbs (use gluten-free crumbs if needed)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup finely chopped green onions (or red onion)
• 2 cloves garlic, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil (for skillet)
• 1/2 cup buffalo sauce (plus extra for tossing; Frank’s RedHot is classic)
• 2 tbsp unsalted butter (to mellow heat and make sauce silky)
• 1 tbsp honey or maple syrup (optional — balances heat)
• 8 ounces pasta of your choice (penne, rigatoni, or spaghetti)
• 1/4 cup blue cheese crumbles or shredded mozzarella (optional)
• 1/4 cup chopped fresh parsley for garnish
• Lemon wedges, to serve (optional)

recommend:

• Mixing bowl (great for combining meatball mix)
• Non-stick skillet (for tossing pasta and simmering sauce)
• Ceramic baking dish (for oven-baked meatballs)

👩‍🍳 Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
2. In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, green onions, minced garlic, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently until just combined — don’t overwork. (2–3 minutes)
3. Form mixture into 1–1.25 inch meatballs (about 18–20). Place on the prepared baking sheet.
4. Bake meatballs for 18–22 minutes, until browned and cooked through (internal temp 160°F for beef, 165°F for turkey). For extra crispness, broil 2–3 minutes at the end—watch closely.
5. While meatballs bake, cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta. (8–12 minutes)
6. In a large skillet over medium heat, add olive oil. Stir in buffalo sauce, butter, and honey/maple (if using). Simmer gently for 3–4 minutes until glossy and combined. If sauce is too thick, add a splash of reserved pasta water.
7. Add cooked pasta to the skillet and toss to coat in the buffalo sauce. Simmer 1–2 minutes so pasta soaks up flavor.
8. Once meatballs are done, add them to the skillet and gently toss to coat in the sauce. Simmer together for 2–3 minutes so flavors meld.
9. Plate pasta and meatballs, sprinkle with blue cheese or mozzarella (if using) and chopped parsley. Serve with lemon wedges and extra buffalo sauce on the side.

Total active time: ~30–40 minutes. Total time: ~45 minutes.

💡 Tips & Variations:

• Make it lighter: Use ground turkey or chicken and whole-wheat or legume-based pasta.
• Low-carb swap: Serve over zucchini noodles (zoodles) or cauliflower rice; reduce sauce slightly to avoid watering down.
• Gluten-free: Use gluten-free breadcrumbs or crushed rice crackers and gluten-free pasta.
• Vegan option: Try plant-based ground “meat” (like Beyond or Impossible) or make chickpea-based meatballs (use flax egg and almond flour as binder). Toss with a vegan butter and buffalo-style hot sauce.
• Crisper meatballs: Pan-sear meatballs in a cast-iron skillet (2–3 minutes per side) before finishing in the oven or simmering in sauce.
• Make-ahead: Meatballs can be formed and refrigerated up to 24 hours in advance. Cooked meatballs keep in the fridge for 3–4 days or freeze for up to 3 months. Reheat gently in sauce on the stovetop or in the microwave with a splash of water.
• Serving ideas: Add a simple green salad, roasted broccoli, or garlic bread. Swap blue cheese for ranch dressing on the side for milder creaminess.
• Pro tip: Reserve some pasta water — the starchy water helps the sauce cling to pasta for silkier results.

🛒 Recommended Products:

• Ceramic Baking Dish (great for even-baked meatballs and small casseroles): Ceramic Baking Dish on Amazon — I love how it retains heat and gives a gentle browning.
• Non-stick Skillet (perfect for simmering sauce and tossing pasta): 12-inch Non-Stick Skillet on Amazon — sturdy, easy to clean, and ideal for everyday cooking.
• Silicone Spatula Set (for scraping every last bit of buffalo-y goodness): Silicone Spatula on Amazon — heat-resistant and dishwasher-safe.

🩺 Health & Lifestyle Tie-in:
This Spicy Buffalo Meatball Pasta delivers solid protein from the meat and cheese, and you can easily boost the nutrition by choosing whole-grain or legume-based pasta and adding veggies like spinach or roasted cauliflower. The capsaicin in hot peppers (buffalo sauce) may boost metabolism and reduce inflammation slightly — and cooking nourishing meals at home is one of the simplest ways to invest in your long-term health (and potentially lower future health costs).

❤️ Conclusion:
There’s something so satisfying about spicy sauce, tender meatballs, and comforting pasta coming together in one bowl. If you make this Spicy Buffalo Meatball Pasta, tag me or drop a photo in the comments — I’d love to see your cozy version and any fun twists you tried. Happy cooking and stay spicy!

If you want, I can create a printable recipe card or a grocery list based on this recipe. Want that next?

Spicy Buffalo Meatball Pasta

A comforting and bold dish perfect for weeknight dinners, combining tender meatballs with spicy buffalo pasta.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Meatballs

• 1 pound ground beef (or ground turkey for a lighter option)
• 1/2 cup plain breadcrumbs (use gluten-free crumbs if needed)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup finely chopped green onions (or red onion)
• 2 cloves garlic, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional) Optional for extra flavor
• to taste Salt and freshly ground black pepper

For the Sauce and Pasta

• 2 tbsp olive oil for skillet
• 1/2 cup buffalo sauce plus extra for tossing; Frank's RedHot is classic
• 2 tbsp unsalted butter to mellow heat and make sauce silky
• 1 tbsp honey or maple syrup optional — balances heat
• 8 ounces pasta of your choice (penne, rigatoni, or spaghetti)
• 1/4 cup blue cheese crumbles or shredded mozzarella optional for topping
• 1/4 cup chopped fresh parsley for garnish
• to taste Lemon wedges to serve (optional)

Method

 

Preparation

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
2. In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, green onions, minced garlic, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently until just combined — don’t overwork. (2–3 minutes)
3. Form mixture into 1–1.25 inch meatballs (about 18–20). Place on the prepared baking sheet.

Cooking

1. Bake meatballs for 18–22 minutes, until browned and cooked through (internal temp 160°F for beef, 165°F for turkey). For extra crispness, broil 2–3 minutes at the end—watch closely.
2. While meatballs bake, cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta. (8–12 minutes)
3. In a large skillet over medium heat, add olive oil. Stir in buffalo sauce, butter, and honey/maple (if using). Simmer gently for 3–4 minutes until glossy and combined. If sauce is too thick, add a splash of reserved pasta water.
4. Add cooked pasta to the skillet and toss to coat in the buffalo sauce. Simmer 1–2 minutes so pasta soaks up flavor.
5. Once meatballs are done, add them to the skillet and gently toss to coat in the sauce. Simmer together for 2–3 minutes so flavors meld.
6. Plate pasta and meatballs, sprinkle with blue cheese or mozzarella (if using) and chopped parsley. Serve with lemon wedges and extra buffalo sauce on the side.

Notes

Make-ahead: Meatballs can be formed and refrigerated up to 24 hours in advance. Cooked meatballs keep in the fridge for 3–4 days or freeze for up to 3 months. Reheat gently in sauce on the stovetop or in the microwave with a splash of water. Reserve some pasta water — the starchy water helps the sauce cling to pasta for silkier results.