Garlic Butter Meatballs: Parmesan Linguine Delight
A simple yet delicious dish featuring juicy meatballs in rich garlic butter served over creamy linguine, perfect for busy weeknights or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 1 lb ground beef (or ½ beef + ½ pork)
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped parsley
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for searing)
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- Salt to taste
- 12 oz linguine
- 1 tbsp butter
- ¾ cup heavy cream
- ¾ cup grated Parmesan
- Salt & pepper to taste
- Pasta water (as needed for consistency)
Instructions
- In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, and black pepper. Mix until just combined. Form into 1-inch balls, making about 20–24 meatballs. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, browning on all sides for about 6–8 minutes. Remove and set aside.
- In the same skillet, reduce heat to low. Add butter, minced garlic, and red pepper flakes. Cook for 1–2 minutes until fragrant. Stir in lemon juice and parsley. Return meatballs to skillet and simmer for 5–7 minutes.
- Cook linguine according to package directions. Reserve ½ cup pasta water. In a separate saucepan, melt butter, add heavy cream, and bring to simmer. Stir in grated Parmesan until melted. Thin with reserved pasta water if too thick. Season with salt and pepper. Toss cooked linguine in sauce.
- Serve meatballs over creamy linguine, drizzling with extra garlic butter and garnishing with parsley and Parmesan.
Notes
Do not overmix meatball ingredients for tenderness. Leftovers can be stored in an airtight container for up to three days.