Ingredients

For the Meatballs:

1 lb ground beef (or ½ beef + ½ pork for extra flavor)
1 large egg
½ cup breadcrumbs
¼ cup grated Parmesan cheese
2 tbsp chopped parsley
3 cloves garlic, minced
½ tsp salt
½ tsp black pepper
1 tbsp olive oil (for searing)

For the Garlic Butter Sauce:

4 tbsp unsalted butter
5 cloves garlic, minced
¼ tsp red pepper flakes (optional)
1 tbsp lemon juice
1 tbsp chopped parsley
Salt to taste

For the Parmesan Linguine:

12 oz linguine
1 tbsp butter
¾ cup heavy cream
¾ cup grated Parmesan
Salt & pepper to taste
Pasta water (as needed for consistency)

Instructions

Step 1: In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined—avoid overworking the mixture. Form into 1-inch balls (about 20–24 total) and set aside.

Step 2: Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides, about 6–8 minutes total. Remove the meatballs and set aside.

Step 3: Lower the heat to low. In the same skillet, add butter, garlic, and red pepper flakes. Cook for 1–2 minutes until fragrant. Stir in lemon juice and parsley. Return meatballs to the skillet and spoon the sauce over them. Simmer on low for 5–7 minutes until cooked through.

Step 4: While the meatballs simmer, cook linguine according to package directions. Reserve ½ cup pasta water before draining. In a saucepan, melt butter and add heavy cream, bringing it to a gentle simmer. Stir in Parmesan until melted. Thin sauce with pasta water as needed and season with salt and pepper. Toss cooked linguine in the sauce until fully coated.

Step 5: Serve the meatballs over a bed of creamy linguine. Drizzle with extra garlic butter sauce from the pan and garnish with additional parsley and Parmesan cheese.

Tips & Variations

For extra flavor, use a mix of ground beef and pork in the meatballs.

If you prefer less heat, omit the red pepper flakes from the garlic butter sauce.

Freshly grated Parmesan will melt better and give a richer flavor to the pasta sauce.

You can add a handful of spinach or arugula to the pasta for a fresh, green twist.

FAQs

Can I use store-bought marinara sauce instead of garlic butter sauce?

Yes, you can substitute marinara sauce if you prefer a tomato-based option, but the garlic butter sauce provides a rich and unique flavor to this dish.

How do I prevent meatballs from falling apart while cooking?

Be careful not to overmix the meat mixture and use a binder like breadcrumbs and egg. Searing the meatballs on all sides helps seal them and keeps them intact during simmering.