Description
This recipe for Parmesan Linguine and Garlic Butter Meatballs combines tender, juicy meatballs with creamy Parmesan linguine for a comforting and flavorful Italian-inspired dish. The meatballs are seasoned with garlic and herbs and cooked in a skillet, while the linguine is prepared al dente and tossed in a rich garlic butter cream sauce, then served together for a hearty and satisfying meal perfect for a family dinner.
Ingredients
Scale
Meatballs
- 1 lb (454 g) ground beef (80/20 recommended for juiciness)
- 1/2 cup (60 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese, preferably fresh and finely grated
- 1 large egg
- 2 cloves garlic, minced (fresh is essential for best flavor)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt, to taste
- Freshly cracked black pepper, to taste (grind fresh for best flavor)
- 2 tbsp (30 ml) olive oil
Pasta and Sauce
- 8 oz (227 g) linguine pasta (semolina recommended for good texture)
- 1 cup (240 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- Fresh parsley, for garnish (vibrant green leaves preferred)
Instructions
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and freshly cracked black pepper. Mix gently until just combined to keep the meatballs tender and juicy.
- Form Meatballs: Roll the meat mixture into uniform meatballs approximately 1 to 1.5 inches (2.5 to 3.8 cm) in diameter to ensure even cooking.
- Cook Meatballs: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs. Cook, turning occasionally, until browned on all sides and fully cooked through, about 8 to 10 minutes. Use a meat thermometer to confirm an internal temperature of 160°F (71°C). Remove the meatballs and set them aside.
- Boil Linguine: While the meatballs cook, bring a large pot of salted water to a boil. Add the linguine and cook according to package directions, typically 8 to 10 minutes, until al dente. Drain the pasta, reserving about 1 cup (240 ml) of the pasta cooking water, then set the pasta aside.
- Sauté Garlic: In the same skillet used for the meatballs, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it to avoid bitterness.
- Make Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Cook for about 3 minutes, stirring occasionally, until the sauce thickens slightly but does not scorch.
- Toss Linguine in Sauce: Add the drained linguine to the skillet with the creamy sauce. Toss well to coat all strands evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve: Plate the creamy Parmesan linguine and top generously with the garlic butter meatballs. Garnish with fresh parsley leaves and serve immediately for optimal flavor and texture.
Notes
- Use fresh minced garlic for the best flavor in both meatballs and sauce.
- Do not overmix the meatball ingredients to keep them tender.
- Ensure meatballs are evenly sized for uniform cooking.
- Reserve pasta water to adjust the cream sauce consistency as needed.
- Confirm meatballs reach an internal temperature of 160°F (71°C) for food safety.
- Serve immediately to enjoy the best texture and flavor.
