Garlic Butter Meatballs served over creamy linguine is the epitome of comfort food. The savory, rich flavors of juicy meatballs cooked in a luscious garlic butter sauce are paired perfectly with the creamy, Parmesan-infused linguine. This dish is a crowd-pleaser that’s as easy to make as it is delicious. Whether for a family dinner, date night, or any occasion that calls for indulgence, this recipe is sure to impress!
Why You’ll Love This Recipe
Here’s why Garlic Butter Meatballs with Creamy Linguine will be your next favorite dinner:
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Irresistible Garlic Butter Sauce: The sauce is a blend of butter, garlic, and spices that coats the meatballs and pasta, creating a rich, aromatic dish that’s hard to resist.
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Juicy Meatballs: The meatballs are perfectly seasoned and tender, thanks to the combination of beef, breadcrumbs, and Parmesan.
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Creamy Linguine: The Parmesan linguine adds a velvety richness that complements the meatballs and garlic butter sauce.
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Quick and Easy: Despite the depth of flavor, this dish comes together in just 45 minutes, making it perfect for a weeknight dinner or a special treat.
Ingredients
For the Meatballs:
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1 lb ground beef
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1 large egg
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½ cup breadcrumbs
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¼ cup grated Parmesan cheese
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2 tbsp chopped parsley
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3 cloves garlic, minced
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½ tsp salt
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½ tsp black pepper
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1 tbsp olive oil (for searing)
For the Garlic Butter Sauce:
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4 tbsp unsalted butter
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5 cloves garlic, minced
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¼ tsp red pepper flakes (optional)
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1 tbsp lemon juice
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1 tbsp chopped parsley
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Salt to taste
For the Parmesan Linguine:
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12 oz linguine
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1 tbsp butter
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¾ cup heavy cream
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¾ cup grated Parmesan
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Salt & pepper to taste
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Pasta water (as needed for consistency)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Make the Meatballs
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In a large bowl, combine the ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and black pepper. Mix until just combined—be careful not to overwork the mixture.
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Form the mixture into 1-inch balls (about 20–24 total). Set aside.
Step 2: Sear the Meatballs
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Heat olive oil in a large skillet over medium heat.
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Add the meatballs in batches and brown on all sides, about 6–8 minutes total. Remove the meatballs from the skillet and set aside.
Step 3: Cook the Garlic Butter Sauce
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In the same skillet, reduce the heat to low and add butter, garlic, and red pepper flakes (if using).
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Cook for 1–2 minutes until fragrant.
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Stir in lemon juice and parsley.
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Return the meatballs to the skillet and spoon the sauce over them. Simmer on low for 5–7 minutes until the meatballs are cooked through and the sauce thickens slightly.
Step 4: Make the Pasta
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While the meatballs simmer, cook the linguine according to the package directions in salted water.
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Reserve ½ cup of pasta water and then drain the pasta.
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In a separate saucepan, melt butter over medium heat. Add the heavy cream and bring to a gentle simmer.
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Stir in Parmesan cheese until melted and smooth. If the sauce is too thick, add pasta water to achieve your desired consistency.
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Season with salt and pepper to taste.
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Toss the cooked linguine in the sauce until well coated.
Step 5: Plate and Serve
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Serve the meatballs over a bed of creamy linguine.
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Drizzle with any extra garlic butter sauce from the skillet.
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Garnish with more chopped parsley and freshly grated Parmesan.
Servings and Timing
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Servings: 4
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 45 minutes
Variations
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Add Vegetables: You can add sautéed spinach, peas, or roasted bell peppers for extra color and nutrition.
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Spicy Meatballs: For an extra kick, add more red pepper flakes or a dash of hot sauce to the meatball mixture.
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Gluten-Free Option: Swap the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for a gluten-free version.
Storage & Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
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Reheating: Reheat in the microwave or on the stovetop over low heat. Add a splash of milk or cream to restore the sauce’s creamy texture.
FAQs
1. Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken works well as a leaner alternative. You can also add a little extra fat (like olive oil) to keep the meatballs moist.
2. Can I freeze these meatballs?
Yes, cooked meatballs can be frozen for up to 3 months. Let them cool completely, then store in a freezer-safe container. Reheat in the oven or microwave.
3. Can I make the garlic butter sauce ahead of time?
Yes, you can make the garlic butter sauce in advance and store it in the refrigerator for up to 3 days. Reheat before serving.
4. Can I use another type of pasta?
Of course! While linguine is traditional, you can substitute with fettuccine, spaghetti, or any pasta of your choice.
5. How can I make this dish more flavorful?
You can add a dash of white wine to the garlic butter sauce, or include herbs like thyme or rosemary for extra flavor. Freshly grated nutmeg or lemon zest will also give it a more aromatic punch.
Conclusion
Garlic Butter Meatballs with Creamy Linguine Delight is a rich, comforting dish that combines tender meatballs with a smooth, garlicky butter sauce and creamy pasta. It’s the perfect balance of savory flavors that will have your family and guests coming back for more. Whether served for a special dinner or a weeknight treat, this recipe will elevate any meal. Enjoy the irresistible flavors of garlic, Parmesan, and a touch of lemon in this mouthwatering dish!
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Garlic Butter Meatballs: Creamy Linguine Delight
- Total Time: 45 minutes
- Yield: 4 servings
Description
Garlic Butter Meatballs with Creamy Linguine is a hearty, comforting dish that combines savory meatballs with a rich, buttery garlic sauce and creamy Parmesan linguine. Searing the meatballs in olive oil and then simmering them in garlic butter creates a depth of flavor that pairs beautifully with the creamy linguine. Perfect for family dinners or special occasions, this Italian-American dish is sure to please everyone at the table.
Ingredients
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)
Instructions
Step 1: Make the Meatballs
In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan cheese, parsley, garlic, salt, and black pepper. Mix until just combined—don’t overwork the mixture.
Form the mixture into 1-inch meatballs (about 20–24 total). Set aside.
Step 2: Sear the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for 6-8 minutes, browning them on all sides. Once browned, remove the meatballs and set them aside.
Step 3: Cook the Garlic Butter Sauce
In the same skillet, reduce heat to low. Add butter, minced garlic, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
Stir in lemon juice and chopped parsley. Return the meatballs to the skillet and spoon the sauce over them. Simmer on low for 5-7 minutes until the meatballs are fully cooked through.
Step 4: Make the Pasta
While the meatballs are simmering, cook the linguine according to package directions. Reserve ½ cup of pasta water before draining.
In a separate saucepan, melt butter over medium heat. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. If the sauce is too thick, thin it with the reserved pasta water. Season with salt and pepper.
Toss the cooked linguine in the sauce until fully coated.
Step 5: Plate and Serve
Serve the meatballs over a bed of creamy linguine. Drizzle with the extra garlic butter from the pan. Garnish with more chopped parsley and Parmesan cheese.
Notes
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked meatballs (without pasta) for up to 3 months.
Reheat: Warm meatballs and sauce in a skillet or microwave. Add a splash of water to rehydrate the sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main course
- Cuisine: Italian
