Garlic Butter Meatballs

This Garlic Butter Meatballs with Creamy Linguine Delight combines rich, buttery meatballs with a silky linguine, all tossed in a delicious garlic butter sauce. The result is a comforting, indulgent dish that’s as flavorful as it is satisfying.

Why You’ll Love This Recipe

I love how the garlic butter sauce transforms these meatballs into something irresistible. The creamy linguine complements the savory meatballs, creating the perfect balance of rich flavors. It’s simple enough for a weeknight dinner yet elegant enough for a special meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:

• 1 lb ground beef

• 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)

For the Garlic Butter Sauce:

• 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

For the Parmesan Linguine:

• 12 oz linguine

• 1 tbsp butter

• ¾ cup heavy cream

• ¾ cup grated Parmesan

• Salt & pepper to taste

• Pasta water (as needed for consistency)

directions

1. Make the Meatballs:
   In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix gently until just combined, avoiding overworking the mixture. Form into 1-inch balls (about 20–24 meatballs total). Set aside.

2. Sear the Meatballs:
   Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides (about 6–8 minutes total). Remove from the skillet and set aside.

3. Cook the Garlic Butter Sauce:
   In the same skillet, reduce heat to low. Add butter, garlic, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant. Stir in lemon juice and parsley. Return the meatballs to the skillet, spooning the sauce over them. Simmer on low for 5–7 minutes until fully cooked through.

4. Make the Pasta:
   While the meatballs are simmering, cook linguine according to package directions. Reserve ½ cup pasta water. In a separate saucepan, melt butter, then add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth. Thin with pasta water to reach the desired consistency. Season with salt and pepper. Toss cooked linguine in the sauce until fully coated.

5. Plate and Serve:
   Serve the meatballs over a bed of creamy linguine. Drizzle with the garlic butter sauce from the pan. Garnish with extra parsley and Parmesan.

Servings and timing

• Makes about 4 servings.

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 45 minutes

Variations

• For a lighter version, I sometimes use turkey or chicken instead of ground beef.

• If I’m in the mood for extra flavor, I add a pinch of red pepper flakes to the garlic butter sauce.

• To make this dish gluten-free, I swap breadcrumbs with gluten-free alternatives and use gluten-free pasta.

storage/reheating

• To store: After the dish cools down, I place leftovers in an airtight container in the fridge for up to 3 days.

• To reheat: I warm the meatballs and sauce in a skillet over low heat. If the pasta is too thick, I add a splash of milk or cream and heat gently.

FAQs

Can I make the meatballs ahead of time?

I often prepare the meatballs earlier in the day and store them in the fridge until I’m ready to cook them. You can also freeze them for up to 2 months and then cook them from frozen.

Can I make this without heavy cream?

Yes, you can substitute the heavy cream with half-and-half or even a dairy-free cream if preferred. The sauce will still be creamy and flavorful.

Can I use a different type of pasta?

I love linguine with this dish, but spaghetti, fettuccine, or even penne work wonderfully too.

How do I prevent the meatballs from falling apart while cooking?

I make sure to avoid overmixing the meatball mixture and always sear them in batches to give each one space to brown properly. This helps them hold together while simmering in the sauce.

Can I freeze the garlic butter sauce?

Yes! I often freeze the garlic butter sauce in a freezer-safe container for up to 1 month. Just reheat and drizzle over freshly made meatballs and pasta.

Conclusion

Garlic Butter Meatballs with Creamy Linguine Delight is an indulgent and flavorful dish that I absolutely adore. The savory meatballs, rich garlic butter sauce, and creamy linguine come together for a meal that’s comforting and satisfying. It’s a winner every time!