Looking for a dinner that feels both indulgent and comforting? These Easy Garlic Butter Meatballs served over Creamy Parmesan Linguine are the answer. Imagine tender, juicy meatballs coated in a rich, garlicky butter sauce, served over a bed of silky, creamy Parmesan linguine. It’s the kind of dish that makes you want to curl up with a big bowl and savor every bite.
Why You’ll Love This Recipe?
This dish brings together everything we love—garlic butter, juicy meatballs, and a creamy Parmesan pasta—all in one plate. It’s simple, yet so full of flavor. The meatballs are incredibly easy to make, and the creamy linguine sauce is decadent without being heavy. It’s a quick weeknight dinner that feels special enough for a weekend indulgence.
Ingredients
Here’s a sneak peek at the ingredients. The full list is in the recipe card below!
- Ground beef or a mix of beef and pork
- Garlic (because garlic butter makes everything better!)
- Butter
- Heavy cream
- Parmesan cheese
- Linguine
Directions
Making the Meatballs
Start by mixing ground beef (or your meat choice) with breadcrumbs, Parmesan, egg, garlic, and a pinch of salt and pepper. Roll the mixture into meatballs—about 1-inch in size—and brown them in a skillet with a little butter. Set them aside once they’re golden and cooked through.
Preparing the Garlic Butter Sauce
In the same skillet, melt more butter and sauté minced garlic until fragrant. Add some chicken broth or white wine to deglaze the pan, scraping up all those tasty bits stuck to the bottom. Let it simmer for a few minutes, then return the meatballs to the skillet. Toss them in the buttery sauce until well-coated.
Making the Creamy Parmesan Linguine
Meanwhile, cook your linguine according to package directions. In a separate saucepan, melt butter and whisk in heavy cream, letting it simmer until thickened. Stir in freshly grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
Bringing It All Together
Toss the cooked linguine with the creamy Parmesan sauce and plate it. Arrange the garlic butter meatballs on top and spoon any extra sauce over the top for an extra indulgent finish.
Expert Tips and Tricks
- For extra flavor, brown the meatballs in butter and a splash of olive oil for a crispier outside.
- Use freshly grated Parmesan for a smoother, creamier sauce.
- If you want a little extra kick, add a pinch of red pepper flakes to the garlic butter sauce.
Recipe Variations and Possible Substitutions
- Swap linguine for spaghetti, fettuccine, or any pasta you prefer.
- For a lighter version, use ground turkey or chicken for the meatballs.
- Add some sautéed spinach or mushrooms to the pasta for an extra veggie boost.
Serving and Pairing Suggestions
This dish is so satisfying on its own, but you can balance it with a fresh side salad or some roasted vegetables. For drinks, pair it with a chilled white wine like Chardonnay or a sparkling water with a splash of lemon.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of milk or cream to restore the creamy texture. You can also reheat the meatballs in the microwave for convenience.
FAQs
1. Can I freeze this dish?
Yes! Freeze the meatballs and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
2. Can I use a different type of pasta?
Absolutely! Any pasta shape you like—penne, rigatoni, or farfalle—will work perfectly with this sauce.
3. How can I make the sauce thicker?
For a thicker sauce, let it simmer longer, or add a bit more Parmesan cheese for a richer texture.
4. Can I make the meatballs ahead of time?
Yes, you can make the meatballs in advance and store them in the fridge or freezer. Just heat them in the garlic butter sauce before serving.
Conclusion
These Easy Garlic Butter Meatballs served over Creamy Parmesan Linguine are a showstopper of a meal that’s perfect for any night of the week. The tender meatballs in their luscious garlic butter sauce paired with creamy Parmesan pasta create a truly satisfying dish. Whether you’re feeding your family or hosting a casual dinner party, this recipe is sure to impress.
Print
Easy Garlic Butter Meatballs Served Over Creamy Parmesan Linguine
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
These savory garlic butter meatballs are juicy and flavorful, served over a rich, creamy Parmesan linguine. Perfect for a weeknight dinner or a special occasion, this dish combines comfort food with a touch of elegance for a meal everyone will love.
Ingredients
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil (for frying)
For the Garlic Butter Sauce:
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice (optional)
For the Creamy Parmesan Linguine:
- 12 oz linguine pasta
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Meatballs:
In a large bowl, mix together ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, and oregano. Form the mixture into 1-inch meatballs. - Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set aside. - Make the Garlic Butter Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in chopped parsley and lemon juice (if using). Return the meatballs to the skillet and coat them with the garlic butter sauce. Keep warm. - Cook the Linguine:
While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the linguine according to package instructions, about 9-10 minutes. Drain and set aside. - Make the Creamy Parmesan Sauce:
In the same pot, heat olive oil over medium heat. Add the heavy cream, garlic powder, salt, and pepper. Stir in the grated Parmesan cheese and cook, stirring frequently, until the sauce is creamy and smooth. - Combine the Linguine and Sauce:
Add the cooked linguine to the creamy Parmesan sauce and toss to coat the pasta evenly. - Serve:
Divide the creamy linguine between plates, top with garlic butter meatballs, and garnish with fresh parsley. Serve immediately and enjoy!
Notes
- For a spicier dish, add red pepper flakes to the garlic butter sauce.
- You can substitute ground turkey or chicken for the beef for a lighter option.
- For an extra creamy texture, add more heavy cream or a splash of pasta water while mixing the linguine with the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg