Description
Juicy garlic butter meatballs served over creamy Parmesan linguine, finished with a rich garlic butter sauce for the ultimate comfort meal.
Ingredients
- 1 lb ground beef (or ½ beef + ½ pork)
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped parsley
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for searing)
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- 12 oz linguine
- 1 tbsp butter
- ¾ cup heavy cream
- ¾ cup grated Parmesan
- Salt & pepper to taste
- Pasta water as needed for consistency
Instructions
- In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Form 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Brown meatballs on all sides and set aside.
- In the same skillet, reduce heat to low, add butter, garlic, and red pepper flakes. Cook 1–2 minutes, then stir in lemon juice and parsley. Return meatballs to the pan and simmer 5–7 minutes.
- Cook linguine according to package directions, reserving ½ cup pasta water.
- In a saucepan, melt butter, add heavy cream, simmer gently, and stir in Parmesan until melted. Thin with reserved pasta water if needed. Season with salt and pepper.
- Toss cooked linguine in the sauce and plate with meatballs on top. Drizzle extra garlic butter from the skillet and garnish with parsley and Parmesan.
Notes
- Use a mix of beef and pork for richer meatballs.
- Red pepper flakes add mild heat; adjust to taste.
- Reserve pasta water to achieve desired sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: Italian-American