Garlic Butter Meatballs
A delightful dish featuring tender meatballs infused with aromatic garlic and served in a creamy sauce with linguine, perfect for family dinners or special occasions.
Servings: 4 servings
Calories: 650kcal
Ingredients
For the Meatballs
- 1 lb ground beef Rich and flavorful, providing the base for our meatballs.
- ½ cup breadcrumbs Adds texture and helps bind the meatballs together.
- ¼ cup Parmesan, grated For a cheesy, umami kick.
- 1 large egg Acts as a binding agent, making the meatballs tender.
- 2 cloves garlic, minced The heart of the flavor—an aromatic explosion!
- 1 tsp Italian seasoning Adds depth and character.
- to taste salt and pepper Essential seasonings to enhance all flavors.
- 2 tbsp butter Richness that coats meatballs with buttery goodness.
- 2 tbsp olive oil For cooking and ensuring a crispy exterior.
For the Linguine and Sauce
- 12 oz linguine The perfect pasta pairing for our garlicky meatballs.
- 2 tbsp butter (for sauce) The base of our luscious sauce.
- 3 cloves garlic, minced (for sauce) More garlic, because we can’t get enough!
- 1½ cups heavy cream Perfectly creamy and decadent.
- ¾ cup Parmesan (for sauce) Adds richness and flavor to the sauce.
- ½ tsp Italian seasoning (for sauce) To echo the flavors from the meatballs.
- 2 tbsp fresh parsley For a pop of color and freshness on top.
Instructions
Preparation
- In a large bowl, combine the ground beef, breadcrumbs, ¼ cup of grated Parmesan, egg, 2 minced garlic cloves, Italian seasoning, salt, and pepper. Mix everything together until just combined.
- With your hands, roll the mixture into 20-24 meatballs, ensuring they are evenly sized for even cooking.
Cooking
- Heat the butter and olive oil in a large skillet over medium heat. Add the meatballs to the skillet and gently brown them for about 8-10 minutes, turning occasionally to get an even golden crust.
- While the meatballs are cooking, bring a pot of salted water to a boil and cook the linguine according to package directions. Before draining, reserve about ½ cup of the pasta water for later.
- Once the meatballs are browned, remove them from the skillet and set aside. In the same pan, add 2 tablespoons of butter and 3 minced garlic cloves. Sauté until fragrant. Then, pour in the heavy cream, add the ¾ cup of Parmesan, and sprinkle with ½ teaspoon of Italian seasoning. Let the sauce simmer for 2-3 minutes.
- Return the meatballs to the skillet, along with the drained pasta. Toss everything in the sauce, adding reserved pasta water if needed to reach your desired consistency. Garnish with freshly chopped parsley before serving.
Notes
Roll prepped meatballs ahead of time and store in the refrigerator for up to 24 hours before cooking. Add a pinch of red pepper flakes to the sauce for heat or sautéed spinach for a healthy boost. For a healthier method, bake the meatballs at 400°F for about 20 minutes instead of frying. Store any leftovers in an airtight container in the fridge for up to three days.