Description
This easy Garlic Butter Meatballs recipe features tender, flavorful meatballs cooked in a buttery skillet and served over creamy Parmesan linguine. The rich sauce made with heavy cream, garlic, and Parmesan perfectly coats the pasta, making it a comforting and satisfying meal ideal for weeknight dinners or special occasions.
Ingredients
Scale
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
Pasta 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 well and shape the mixture into 1-inch meatballs.
- Cook meatballs: Heat butter and olive oil in a skillet over medium heat. Add the meatballs and brown them on all sides, cooking for 8–10 minutes until fully cooked through. Remove meatballs from 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 pasta cooking water, then drain the pasta.
- Make sauce: In the same skillet used for the meatballs, melt the butter and sauté minced garlic until fragrant. Stir in the heavy cream, Italian seasoning, and grated Parmesan cheese. Simmer the mixture, stirring frequently, until the sauce thickens and becomes creamy.
- Combine: Add the drained linguine into the creamy sauce, tossing to coat evenly. If the sauce is too thick, use reserved pasta water a little at a time to loosen it to your desired consistency.
- Serve: Plate the creamy Parmesan linguine and top with the garlic butter meatballs. Garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- For best flavor, use freshly grated Parmesan cheese.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Be careful not to overcook the meatballs to keep them juicy and tender.
- If you prefer a thicker sauce, simmer it a bit longer before adding the pasta.
- Leftover sauce can be stored in the fridge for up to 3 days.
