Parmesan Linguine and Garlic Butter Meatballs
A comforting dish featuring creamy pasta and savory garlic butter meatballs that the whole family will love.
Servings: 4 servings
Calories: 650kcal
Ingredients
For the Meatballs
- 1 lb ground beef (or a beef/pork mix)
- ⅓ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp chopped parsley
- Salt & pepper, to taste
- 2 tbsp butter (for pan-frying)
For the Linguine & Sauce
- 12 oz linguine pasta
- 2 tbsp butter
- 4 cloves garlic, minced
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- Salt & black pepper, to taste
- ¼ cup reserved pasta water
- Chopped parsley or basil (for garnish)
Instructions
Cooking the Linguine
- Bring a pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve ¼ cup of pasta water, then drain the rest.
Preparing the Meatballs
- In a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, minced garlic, egg, parsley, salt, and pepper until just combined. Roll the mixture into small, 1-inch balls.
Cooking the Meatballs
- Heat butter in a skillet over medium heat. Add the meatballs, cooking for about 7–9 minutes. Turn them occasionally until they’re golden brown and cooked through. Remove from the skillet and set aside.
Making the Sauce
- Using the same skillet, melt 2 tbsp butter over medium heat. Sauté the minced garlic for about 1 minute, just until fragrant. Pour in the heavy cream, followed by the Parmesan cheese and garlic powder. Season with salt and black pepper. Let it simmer until slightly thickened, around 3–4 minutes.
Combining Everything
- Add the reserved pasta water to the sauce if you prefer a silkier texture. Toss the cooked linguine into the creamy sauce until it’s evenly coated.
Serving
- Plate the linguine, top it with the garlic butter meatballs, and finish with a sprinkle of fresh parsley and additional Parmesan cheese. Serve hot.
Notes
To lighten things up, consider using lean ground turkey or chicken for the meatballs. Swap heavy cream for a low-fat version or a creamy cauliflower puree for a dairy-free option. Whole wheat or gluten-free linguine can also be used.