Parmesan Linguine & Garlic Butter Meatballs (Easy Pasta Recipe)
Make Parmesan linguine with garlic butter meatballs for a rich, savory pasta dinner. Easy, comforting, and perfect for weeknights or family meals!
Equipment
- Large pot (for pasta)
- Skillet or sauté pan
- Mixing bowls
- Wooden spoon or spatula
- Colander
Ingredients
- 12 oz linguine pasta
- 1 lb ground beef, pork, or turkey
- 2 cloves garlic, minced (for meatballs)
- ½ cup breadcrumbs
- 1 egg
- 2 tbsp parsley, chopped
- Salt and pepper to taste
- 4 tbsp unsalted butter
- 3 cloves garlic, minced (for sauce)
- 1 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water
- Extra parsley and Parmesan for garnish
Instructions
- Prepare meatballs: In a bowl, mix ground meat, garlic, breadcrumbs, egg, parsley, salt, and pepper. Shape into small balls.
- Cook meatballs: In a skillet, melt 2 tbsp butter and sauté garlic until fragrant. Add meatballs and cook until browned and cooked through. Remove and keep warm.
- Cook pasta: Boil linguine in salted water until al dente. Reserve ½ cup pasta water before draining.
- Make sauce: In the same skillet, melt remaining butter and add garlic. Toss in drained linguine, Parmesan, and reserved pasta water. Stir until creamy.
- Combine: Add meatballs to the pasta and toss gently.
- Serve: Garnish with parsley and extra Parmesan. Serve hot.
Notes
- Use lean ground turkey or chicken for a lighter version.
- Whole wheat linguine adds fiber and a nutty flavor.
- Adjust garlic to taste—roasted garlic can add sweetness.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of water.
- Meatballs can be made ahead and frozen for convenience.