Description
This recipe features flavorful garlic butter meatballs served over a rich and creamy Parmesan linguine. Perfect for a comforting and satisfying meal, the tender meatballs are browned to perfection and paired with a luscious garlic cream sauce coating al dente linguine pasta. A sprinkle of fresh parsley adds a vibrant finish.
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 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 large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated. Shape the mixture into 1-inch diameter meatballs and set them aside.
- Cook meatballs: Heat butter and olive oil together in a skillet over medium heat. Add the meatballs and cook, turning occasionally, for 8 to 10 minutes or until browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
- Cook pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Make sauce: In the same skillet used for the meatballs, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, then stir in Italian seasoning and grated Parmesan. Simmer the sauce gently until it thickens and becomes creamy, about 3 to 5 minutes, stirring frequently.
- Combine: Add the cooked linguine to the skillet with the sauce. Toss to combine and coat the pasta evenly, adding reserved pasta water as needed to loosen the sauce to desired consistency.
- Serve: Plate the creamy Parmesan linguine and top with the cooked garlic butter meatballs. Garnish with chopped fresh parsley for a bright finish. Serve immediately.
Notes
- To ensure tender meatballs, avoid overmixing the meat mixture.
- Use freshly grated Parmesan for the best flavor in both the meatballs and sauce.
- If heavy cream is unavailable, substitute with half-and-half for a lighter sauce.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- Fresh parsley adds a pop of color and fresh flavor but can be omitted or replaced with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
