Description
This easy garlic butter meatballs recipe served over creamy Parmesan linguine combines tender, flavorful meatballs with a rich and velvety pasta sauce. The dish features perfectly browned meatballs sautéed in garlic butter paired with linguine tossed in a luscious Parmesan cream sauce, making it an ideal comforting Italian-inspired main course for any night of the week.
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef or ground pork (or a mix)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced (for sautéing)
For the Pasta:
- 12 oz linguine
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Salt to taste
- Chopped parsley for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined to avoid overworking the meat which keeps the meatballs tender.
- Form Meatballs: Roll the mixture into 1 1/2-inch meatballs, making sure they are uniform in size to ensure even cooking.
- Cook Meatballs: Heat a large skillet over medium heat and melt 2 tablespoons of unsalted butter. Add the minced garlic and sauté for 30 seconds until fragrant. Place the meatballs in the skillet in a single layer and cook for 7 to 9 minutes, turning occasionally, until they are browned on the outside and cooked through.
- Cook Linguine: While the meatballs cook, bring a large pot of salted water to a boil and cook 12 oz of linguine according to package instructions until al dente. Drain and set aside.
- Make Creamy Parmesan Sauce: In a separate saucepan or the cleaned skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds. Stir in 1 cup of heavy cream and bring to a low simmer. Add 3/4 cup Parmesan cheese, black pepper, and salt to taste, stirring continuously until the sauce is smooth and creamy.
- Toss Pasta with Sauce: Add the drained linguine into the creamy sauce and toss until the noodles are fully coated and the sauce clings to each strand.
- Serve: Plate the creamy Parmesan linguine and top with the garlic butter meatballs. Garnish with chopped parsley and additional Parmesan cheese if desired. Serve immediately to enjoy the dish warm.
Notes
- You can bake the meatballs instead of pan-frying by cooking them at 400°F (204°C) for 15–18 minutes.
- Add a pinch of red pepper flakes to the meatball mixture or sauce for a touch of heat.
- For a lighter sauce, substitute half-and-half in place of heavy cream.
