Garlic Butter Meatballs with Parmesan Linguine is a rich and comforting pasta dish featuring juicy meatballs simmered in garlic butter sauce served over creamy Parmesan linguine.
Author:amanda
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4–6 servings
Category:Main Dish, Pasta
Method:Stovetop
Cuisine:Italian-American
Ingredients
Scale
For the 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)
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
In a bowl, combine ground beef, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix gently and form into 1-inch meatballs.
Heat olive oil in a skillet and sear meatballs until browned on all sides (6–8 minutes). Remove and set aside.
In the same skillet on low heat, melt butter and sauté garlic and red pepper flakes for 1–2 minutes until fragrant.
Add lemon juice and parsley, then return meatballs to the pan. Simmer 5–7 minutes until fully cooked, spooning sauce over them.
Cook linguine according to package directions. Reserve pasta water.
In a saucepan, melt butter and add heavy cream. Simmer gently.
Stir in Parmesan until melted and smooth. Thin with pasta water if needed.
Season sauce with salt and pepper, then toss with cooked linguine.
Serve meatballs over creamy pasta and drizzle extra garlic butter sauce on top.