Go Back

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
Cook Time 30 minutes
Total Time 45 minutes
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.