Garlic Butter Meatballs served over Creamy Parmesan Linguine
Juicy, flavorful garlic butter meatballs served atop silky, creamy Parmesan linguine. This comforting dish combines tender meatballs coated in a rich garlic butter sauce with pasta tossed in a luscious Parmesan cream. Perfect for weeknight dinners or special occasions, it’s simple yet elegant, with bold flavors and smooth textures that satisfy every craving.
Equipment
- Large mixing bowl
- Skillet or sauté pan
- Large pot for boiling pasta
- Wooden spoon or spatula
- Grater for Parmesan cheese
- Measuring Cups and Spoons
Ingredients
- 1 lb ground beef and pork mix (or preferred ground meat)
- 4 cloves garlic, minced (divided)
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 large egg
- ½ cup breadcrumbs (optional)
- Salt and freshly ground black pepper, to taste
- 4 tbsp unsalted butter (divided)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 12 oz linguine pasta
- Red pepper flakes (optional)
- Lemon zest (optional)
Instructions
- Make the Meatballs: In a large bowl, combine ground meat, half the minced garlic, parsley, egg, breadcrumbs (if using), salt, and pepper. Mix gently to combine. Shape into 1 to 1.5-inch meatballs.
- Cook the Meatballs: Heat 2 tablespoons butter and a drizzle of oil in a skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 12–15 minutes). Remove meatballs and set aside.
- Prepare the Sauce: In the same skillet, melt remaining 2 tablespoons butter over medium-low heat. Add remaining garlic and sauté until fragrant (about 1–2 minutes). Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and optional red pepper flakes or lemon zest.
- Cook the Pasta: Boil linguine in salted water until al dente according to package instructions. Drain, reserving some pasta water.
- Combine Pasta and Sauce: Toss hot linguine with the garlic butter Parmesan sauce, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Serve: Plate pasta and top with meatballs. Garnish with chopped parsley and extra Parmesan. Serve immediately.
Notes
- For extra juicy meatballs, avoid overmixing the meat and consider adding a splash of milk or soaked breadcrumbs.
- Using fresh grated Parmesan significantly improves sauce flavor and texture.
- Cook garlic on low heat to avoid bitterness.
- Leftovers keep well refrigerated up to 4 days; reheat gently with added cream or water to restore sauce consistency.
- Try swapping linguine for gluten-free or veggie noodles to accommodate dietary needs.