Garlic Butter Meatballs with Parmesan Linguine Recipe
This Garlic Butter Meatballs with Parmesan Linguine Delight is a comforting and flavorful Italian-inspired dish featuring juicy, tender meatballs cooked in a rich garlic butter sauce, served over creamy, cheesy linguine. Perfect for a cozy dinner, this recipe balances hearty meat with a luscious sauce and perfectly cooked pasta for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Meatballs
- 1 lb ground beef (or ½ beef + ½ pork for extra flavor)
- 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)
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
Parmesan Linguine
- 12 oz linguine
- 1 tbsp butter
- ¾ cup heavy cream
- ¾ cup grated Parmesan cheese
- Salt & pepper to taste
- Pasta water (as needed for consistency)
Instructions
- Make the Meatballs: In a large bowl, combine the ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix gently until just combined to avoid toughening the meat. Shape the mixture into 1-inch meatballs, around 20 to 24 in total, and set them aside.
- Sear the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides for about 6 to 8 minutes total to get a golden crust. Remove the browned meatballs from the skillet and set aside.
- Cook the Garlic Butter Sauce: Lower the heat to low in the same skillet. Add the butter, minced garlic, and red pepper flakes if using. Cook for 1 to 2 minutes until the garlic is fragrant but not browned. Stir in lemon juice and chopped parsley. Return the meatballs to the skillet, spoon the sauce over them, and let them simmer gently for 5 to 7 minutes until fully cooked through.
- Make the Pasta: Meanwhile, cook the linguine according to package instructions until al dente. Reserve half a cup of pasta water before draining. In a separate saucepan, melt butter and add heavy cream, bringing it to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Adjust the sauce consistency with reserved pasta water as needed. Season with salt and pepper. Toss the cooked linguine in the creamy Parmesan sauce until well coated.
- Plate and Serve: Serve the garlic butter meatballs atop a bed of creamy Parmesan linguine. Drizzle extra garlic butter sauce from the pan over the dish. Garnish with additional chopped parsley and Parmesan cheese for a finishing touch.
Notes
- For extra flavor, use a mix of ground beef and pork for the meatballs.
- Do not overmix the meatball ingredients to keep them tender.
- Reserving pasta water helps to thin out and perfect the sauce consistency.
- Adjust red pepper flakes according to your spice tolerance or omit if preferred.
- Freshly grated Parmesan offers the best flavor compared to pre-grated options.
Keywords: garlic butter meatballs, parmesan linguine, Italian recipe, creamy pasta, easy dinner, meatballs with sauce
