Description
This recipe features easy garlic butter meatballs served over creamy Parmesan linguine. Juicy meatballs are flavored with Italian seasonings and garlic, cooked to perfection in butter and olive oil, and paired with a rich, creamy Parmesan sauce tossed with tender linguine pasta. A perfect comforting meal ready in just 40 minutes, 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 large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything thoroughly, then shape the mixture into 1-inch meatballs.
- Cook meatballs: Heat the butter and olive oil in a large skillet over medium heat. Add the meatballs and brown them, cooking for about 8 to 10 minutes until they are cooked through and nicely browned on all sides. Remove the meatballs and set aside.
- Cook pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Make sauce: In the same skillet used for the meatballs, melt the butter over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the heavy cream, Italian seasoning, and grated Parmesan cheese. Stir well and simmer the sauce until it thickens and becomes creamy, about 3 to 5 minutes.
- Combine: Add the cooked linguine to the skillet with the sauce. Toss well to coat the pasta evenly. Use the reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
- Serve: Plate the creamy Parmesan linguine and top it with the garlic butter meatballs. Garnish with freshly chopped parsley for a vibrant finish.
Notes
- For extra flavor, use freshly grated Parmesan cheese rather than pre-grated.
- Make sure not to overcook the pasta; al dente texture works best for this dish.
- Reserved pasta water is key to creating a silky sauce consistency—don’t skip it.
- You can substitute ground turkey for a leaner version of the meatballs.
- Fresh parsley adds a nice color contrast and fresh taste when garnished.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
