Description
Delight in this rich and savory Garlic Butter Meatballs recipe served over creamy Parmesan linguine. Tender meatballs made with ground beef and flavorful herbs are seared to perfection, then simmered in a luscious garlic butter sauce infused with lemon and parsley. Paired with velvety Parmesan linguine, this comforting dish is perfect for a cozy dinner or entertaining guests with an Italian-inspired feast.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (or ½ lb beef + ½ lb 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 (reserved, as needed for consistency)
Instructions
- Make the Meatballs: In a large bowl, combine the ground meat, egg, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, salt, and black pepper. Mix gently until just combined to avoid overworking the mixture. Shape the mixture into 1-inch meatballs, aiming for about 20 to 24 pieces. Set them aside while you prepare the next steps.
- Sear the Meatballs: Heat olive oil in a large skillet over medium heat. Carefully add the meatballs in batches to avoid overcrowding the pan. Brown the meatballs evenly on all sides, which should take around 6 to 8 minutes total. Once nicely browned, remove the meatballs from the skillet and set aside.
- Cook the Garlic Butter Sauce: Reduce the heat to low in the same skillet. Add the unsalted butter, minced garlic, and red pepper flakes if using, cooking for 1 to 2 minutes until the garlic becomes fragrant. Stir in the lemon juice and chopped parsley. Return the browned meatballs to the skillet, spooning the garlic butter sauce over them. Let everything simmer gently on low heat for 5 to 7 minutes until the meatballs are fully cooked through.
- Make the Pasta: While the meatballs simmer, cook the linguine according to the package instructions until al dente. Reserve half a cup of the pasta cooking water before draining. In a separate saucepan, melt the butter and add the heavy cream, bringing it to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, thin it with some of the reserved pasta water to your desired consistency. Season with salt and pepper to taste. Toss the cooked linguine in the creamy sauce until well coated.
- Plate and Serve: Arrange the creamy Parmesan linguine on serving plates. Top with the garlic butter meatballs, drizzling additional sauce from the pan over everything. Garnish generously with more chopped parsley and grated Parmesan cheese for an extra touch of flavor and presentation. Serve immediately and enjoy your delicious Italian-inspired meal.
Notes
- You can mix ground beef and pork for enhanced flavor and texture in the meatballs.
- Be careful not to overmix the meatball mixture to keep them tender.
- Reserve pasta water to adjust the sauce consistency for a silky finish.
- Red pepper flakes are optional and can be omitted if you prefer no heat.
- For a dairy-free version, substitute butter with olive oil and use a plant-based cream and cheese alternative.
- Leftover meatballs and sauce store well in the fridge for up to 3 days; reheat gently to avoid drying out.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Garlic butter meatballs, Parmesan linguine, Italian meatballs, creamy pasta, easy dinner recipe, skillet meatballs, garlic butter sauce
