Description
This delicious recipe features easy garlic butter meatballs served over creamy Parmesan linguine, combining tender, flavorful meatballs with a rich, cheesy pasta sauce for a comforting and satisfying meal ready in just 40 minutes.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp butter
- 1 tbsp olive oil
For the Linguine and Sauce
- 12 oz linguine pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Make meatballs: In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined, then shape the mixture into 1-inch meatballs.
- Cook meatballs: Heat butter and olive oil together in a skillet over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove from skillet and set aside.
- Cook pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Make sauce: In the same skillet used for the meatballs, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, add Italian seasoning, and stir in the grated Parmesan cheese. Simmer gently until the sauce thickens and becomes creamy, about 3-5 minutes.
- Combine: Add the cooked linguine to the sauce, tossing to coat well. Use the reserved pasta water a little at a time to loosen the sauce if needed to reach desired consistency.
- Serve: Plate the creamy Parmesan linguine and top with the garlic butter meatballs. Garnish with fresh chopped parsley before serving for a fresh touch.
Notes
- Use fresh Parmesan cheese for the best flavor and texture.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Make sure not to overmix the meatball mixture to keep the meatballs tender.
- You can prepare meatballs in advance and reheat in the sauce if desired.
- Reserve pasta water when draining pasta to help adjust sauce consistency perfectly.
