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
