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Easy Garlic Butter Meatballs Served Over Creamy Parmesan Linguine

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  • Author: Jake
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine the Linguine and Sauce:
    Add the cooked linguine to the creamy Parmesan sauce and toss to coat the pasta evenly.
  7. 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