Description
If you’re looking for a dish that combines rich flavors and comforting textures, look no further than Garlic Butter Meatballs with Creamy Parmesan Linguine.
Ingredients
Scale
- 1 lb ground beef (or ½ beef + ½ pork for richer flavor)
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for searing)
- 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
- 12 oz linguine
- 1 tbsp butter
- ¾ cup heavy cream
- ¾ cup grated Parmesan cheese
- Salt & black pepper, to taste
- Pasta water (as needed for consistency)
Instructions
- Begin by combining ground meat in a large mixing bowl with the egg, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, salt, and pepper. Use your hands or a spatula to gently mix the ingredients, taking care not to overwork the mixture. Once you reach a uniform consistency, roll the mixture into 1-inch balls—about 20 to 24 should do the trick. Set these aside as you prepare to sear them.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, taking care not to overcrowd the skillet. Sear the meatballs for about 6 to 8 minutes, turning them occasionally until they are beautifully browned and cooked on all sides. This step locks in the flavor and texture of the meatballs. Once done, remove them from the skillet and set them aside.
- In the same skillet, reduce the heat to low and add the unsalted butter. Allow it to melt before adding the minced garlic and optional red pepper flakes for an extra kick. Stir the mixture and keep it on low heat until fragrant, about 1 to 2 minutes. Then, pour in the lemon juice and sprinkle the chopped parsley for fresh flavor. Return the seared meatballs to the skillet and generously spoon the aromatic sauce over them. Let them simmer for about 5 to 7 minutes or until they’re cooked through, coating every bite with that luscious garlic butter.
- While the meatballs are simmering, cook the linguine in a separate large pot following the package instructions. Reserve about half a cup of the pasta cooking water before draining the linguine. In a saucepan, melt another tablespoon of butter, then stir in the heavy cream and bring to a gentle simmer. Once warm, slowly whisk in the grated Parmesan cheese until it melts into a silky sauce. Adjust the sauce’s consistency by adding as much reserved pasta water as necessary. Season with salt and pepper to taste before tossing the linguine in the sauce, ensuring all strands are coated evenly.
- To serve this delightful dish, plate the creamy linguine first and top it generously with the garlic butter meatballs. Spoon over any extra sauce you have left in the skillet, finishing with a sprinkle of fresh parsley and additional Parmesan cheese if desired. Your Garlic Butter Meatballs with Creamy Parmesan Linguine is now ready to enjoy, providing a truly satisfying meal that is sure to impress!
Notes
You can prepare the meatballs ahead of time and freeze them. When you’re ready to eat, simply thaw and cook as directed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 620 kcal
- Sodium: 850 mg
- Protein: 35 g