Make the sauce: In a large skillet over medium heat, combine the barbecue sauce, honey, ketchup, apple cider vinegar, garlic powder, onion powder, and smoked paprika. Stir until the mixture is smooth and begins to bubble gently. The honey and vinegar balance each other perfectly, giving the sauce that classic sweet-and-tangy flavor.
Add the meatballs: Add the thawed meatballs to the skillet and toss them gently to coat with the sauce. Cover and simmer for 10–12 minutes, stirring occasionally, until the meatballs are heated through and the sauce has thickened slightly. The sauce should cling nicely to the meatballs and have a glossy finish.
Combine with pasta: Add the cooked spaghetti to the skillet and toss well to ensure every strand is coated with the rich barbecue glaze. If the mixture feels too thick, you can add a splash of the reserved pasta water to loosen it slightly.
Season and serve: Taste and adjust seasoning with salt and pepper as needed. Transfer to serving bowls or a large platter, garnish with freshly chopped parsley, and serve immediately.
