Description
This recipe combines tender garlic butter meatballs with creamy Parmesan-coated linguine for a comforting, restaurant-worthy dish that’s perfect for any occasion.
Ingredients
Scale
- 1 lb ground beef (or a mix of beef and pork)
- 1/3 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- 2 tbsp unsalted butter
- 12 oz linguine
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, and pepper. Mix gently with your hands until just combined.
- Roll the mixture into 1-inch balls. You should get about 18-20 meatballs.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. Set aside on a plate.
- In a large pot of salted boiling water, cook the linguine according to package instructions. Reserve 1/2 cup of the pasta water before draining.
- In the same skillet used for the meatballs, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until melted and smooth.
- Add the cooked linguine to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Top the creamy linguine with the cooked meatballs. Garnish with chopped parsley and serve immediately.
Notes
Use freshly grated Parmesan for the best sauce texture. Don’t overcrowd the skillet when cooking meatballs, and reserve pasta water to adjust sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 720
- Sugar: 3
- Sodium: 800
- Fat: 40
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 2
- Protein: 35
Keywords: garlic butter meatballs, creamy Parmesan linguine, pasta recipe, comfort food, easy dinner