Description
This Easy Garlic Butter Meatballs recipe features tender, flavorful meatballs served atop creamy Parmesan linguine. The dish combines savory meatballs cooked in butter and olive oil with a rich, garlicky cream sauce, making it a comforting family favorite that’s ready in just 40 minutes.
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 the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 1-inch meatballs and set aside.
- Cook meatballs: Heat the butter and olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, for 8 to 10 minutes until browned on all sides and cooked through. Remove the meatballs from the skillet and set apart.
- Cook pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8 to 10 minutes or according to package instructions. Reserve 1/2 cup of the pasta cooking water and 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 for about 1 minute until fragrant. Pour in the heavy cream and add Italian seasoning and grated Parmesan cheese. Stir constantly and simmer the sauce until it thickens and becomes creamy, about 3 to 5 minutes. Season with salt and pepper to taste.
- Combine: Add the drained linguine to the skillet with the creamy sauce. Toss to coat the pasta evenly, adding reserved pasta water a little at a time to loosen the sauce as needed for desired consistency.
- Serve: Plate the creamy Parmesan linguine and top each serving with the cooked garlic butter meatballs. Garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- For best results, do not overcrowd the skillet when cooking meatballs; cook in batches if necessary to ensure even browning.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you prefer a thicker sauce, simmer it longer before adding the pasta.
- Use fresh garlic for the most vibrant flavor in both the meatballs and sauce.
- Reserve some pasta water carefully; its starch helps to bind and enrich the sauce.
