Description
This Easy Garlic Butter Meatballs recipe features tender, flavorful meatballs cooked in a rich garlic butter sauce, served over creamy Parmesan linguine. Perfect for a comforting weeknight meal, this dish combines savory ground beef meatballs with a velvety cream sauce and perfectly cooked linguine pasta, garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tbsp butter
- 1 tbsp olive oil
For the Linguine and Sauce:
- 12 oz linguine pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Make meatballs: In a bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined. Shape the mixture into 1-inch meatballs and set aside.
- Cook meatballs: Heat butter and olive oil together in a skillet over medium heat. Add the meatballs and cook, turning occasionally, for 8–10 minutes until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
- Cook pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Make sauce: In the same skillet used for the meatballs, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, sprinkle in Italian seasoning, and then stir in grated Parmesan cheese. Simmer the sauce gently, stirring frequently, until it thickens and becomes creamy, about 3-5 minutes.
- Combine: Add the drained linguine to the skillet with the creamy sauce. Toss to coat the pasta evenly. Use the reserved pasta water a little at a time to loosen the sauce if needed to reach a silky consistency.
- Serve: Plate the creamy Parmesan linguine and top with the cooked garlic butter meatballs. Garnish with freshly chopped parsley for added freshness and color. Serve immediately.
Notes
- Make sure not to overmix the meatball mixture to ensure tender meatballs.
- Reserve pasta water to adjust sauce consistency perfectly.
- Use fresh garlic for best flavor impact.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For extra richness, add a splash of white wine to the sauce before adding cream.
- If you prefer a thicker sauce, let it simmer a bit longer before adding pasta.
