Easy Garlic Butter Meatballs Served Over Creamy Parmesan Linguine
A delightful combination of tender meatballs and creamy Parmesan linguine, enveloped in rich garlic butter sauce, perfect for weeknight dinners or entertaining.
Ingredients
For the Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- to taste Salt and pepper
For Cooking Meatballs
- 2 tbsp butter for browning
- 1 tbsp olive oil
For the Pasta
- 12 oz linguine pasta
- to taste Salt for boiling pasta
For the Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- to taste Salt and pepper
For Garnishing
- 1 tbsp Fresh parsley, chopped for garnish
Instructions
Make Meatballs
- In a bowl, mix ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Shape into 1-inch balls.
Cook Meatballs
- Heat butter and olive oil in a skillet over medium heat. Brown meatballs for 8–10 minutes until cooked through. Set aside.
Cook Pasta
- Boil linguine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
Make Sauce
- In the same skillet, melt butter and sauté minced garlic. Add heavy cream, Italian seasoning, and Parmesan cheese. Simmer until thick and creamy.
Combine
- Toss cooked linguine into the sauce, using reserved pasta water to loosen if needed.
Serve
- Plate the creamy pasta and top with meatballs. Garnish with chopped parsley.
Notes
For extra flavor, use freshly grated Parmesan. You can replace ground beef with turkey or plant-based options. Adjust the garlic and Italian seasoning to personal taste.