Description
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.
Ingredients
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.
Notes
- Do not overmix meatballs to keep them tender.
- Add extra Parmesan for a richer sauce.
- Use pasta water to adjust creaminess as needed.
- Fresh parsley enhances flavor and presentation.