Garlic Butter Meatballs: Parmesan Linguine Delight
A delicious and easy one-pan dish featuring juicy meatballs drizzled with a rich garlic butter sauce served over creamy linguine.
Ingredients
For the Meatballs
- 1 lb ground beef (or ½ beef + ½ pork for extra flavor)
- 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)
For the Garlic Butter Sauce
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- Salt to taste
For the Pasta
- 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
Preparation
- In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined—don’t overwork.
- Form into 1-inch balls (about 20–24 total). Set aside.
Cooking the Meatballs
- Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for about 6–8 minutes total. Remove and set aside.
Making the Garlic Butter Sauce
- In the same skillet, reduce heat to low. Add butter, garlic, and red pepper flakes. Cook for 1–2 minutes until fragrant.
- Stir in lemon juice and remaining parsley. Return meatballs to the skillet and spoon the sauce over them.
- Simmer on low for 5–7 minutes until cooked through.
Cooking the Pasta
- While meatballs simmer, cook linguine according to package directions. Reserve ½ cup pasta water.
- In a saucepan, melt butter, then add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted.
- Thin with pasta water if needed. Season with salt and pepper.
- Toss cooked linguine in the sauce until coated.
Serving
- Serve meatballs over a bed of creamy linguine. Drizzle with extra garlic butter from the pan, and garnish with more parsley and Parmesan.
Notes
This dish keeps well in the fridge for about 3–4 days. For longer storage, freeze the meatballs separately and they’ll last for up to 3 months.