Description
This Easy Garlic Butter Meatballs recipe served over creamy Parmesan linguine combines tender homemade meatballs with a rich, garlicky Parmesan sauce for a comforting, flavorful dinner. The meatballs are lightly browned in butter and olive oil, then paired with perfectly cooked linguine tossed in a luscious cream sauce enriched with Parmesan cheese and garlic. Garnished with fresh parsley, this dish is simple to make yet indulgently satisfying.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp butter
- 1 tbsp olive oil
For the Pasta and Sauce
- 12 oz linguine pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Make meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, and salt and pepper to taste. Mix gently until just combined. Shape the mixture into 1-inch diameter meatballs, ensuring they are uniform in size for even cooking.
- Cook meatballs: Heat the butter and olive oil together in a large skillet over medium heat. Add the meatballs in a single layer and cook for 8–10 minutes, turning occasionally to brown all sides and cook through. Once cooked, remove the meatballs from the skillet and set aside.
- Cook pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually around 9–11 minutes. Reserve half a cup of the pasta cooking water before draining the pasta thoroughly.
- Make sauce: In the same skillet used for the meatballs, melt the 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream, Italian seasoning, and grated Parmesan cheese. Simmer the sauce gently, stirring frequently, until it thickens and becomes creamy, about 3–5 minutes. Season with salt and pepper to taste.
- Combine: Add the cooked linguine to the creamy sauce in the skillet. Toss thoroughly to coat the pasta, adding reserved pasta water a little at a time as needed to loosen the sauce and achieve a silky texture.
- Serve: Plate the creamy Parmesan linguine and top with the garlic butter meatballs. Garnish with freshly chopped parsley and serve immediately for best flavor and texture.
Notes
- Ensure meatballs are uniform in size to cook evenly.
- Reserve pasta water to adjust sauce consistency and help it adhere to the pasta.
- Use freshly grated Parmesan for the best flavor and meltability in the sauce.
- You can substitute ground turkey or chicken for a lighter meatball version.
- For a thicker sauce, simmer a few minutes longer, but be careful not to boil aggressively or it may separate.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
