Garlic Butter Meatballs Creamy Linguine (Print Version)
Juicy meatballs and garlic butter sauce nestle in creamy linguine for a cozy, flavorful meal.
# Ingredients:
→ For the Meatballs
01 -
1 lb ground beef (or ½ beef + ½ pork for extra flavor)
02 -
1 large egg
03 -
½ cup breadcrumbs
04 -
¼ cup grated Parmesan cheese
05 -
2 tbsp chopped parsley
06 -
3 cloves garlic, minced
07 -
½ tsp salt
08 -
½ tsp black pepper
09 -
1 tbsp olive oil (for searing)
→ For the Garlic Butter Sauce
10 -
4 tbsp unsalted butter
11 -
5 cloves garlic, minced
12 -
¼ tsp red pepper flakes (optional)
13 -
1 tbsp lemon juice
14 -
1 tbsp chopped parsley
15 -
Salt to taste
→ For the Parmesan Linguine
16 -
12 oz linguine
17 -
1 tbsp butter
18 -
¾ cup heavy cream
19 -
¾ cup grated Parmesan
20 -
Salt and pepper to taste
21 -
Pasta water (as needed for consistency)
# Directions:
01 -
In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined—do not overwork. Form into 1-inch balls (about 20–24 total) and set aside.
02 -
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 and set aside.
03 -
In the same skillet, reduce heat to low. 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.
04 -
While meatballs simmer, cook linguine according to package directions. Reserve ½ cup pasta water. In a saucepan, melt butter. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted. Thin with pasta water if needed. Season with salt and pepper. Toss cooked linguine in the sauce until fully coated.
05 -
Serve meatballs over a bed of creamy linguine. Drizzle with extra garlic butter from the pan and garnish with more parsley and Parmesan.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze cooked meatballs (without pasta) for up to 3 months. Reheat meatballs and sauce in a skillet or microwave, adding a splash of water to rehydrate if necessary.