Garlic Butter Meatballs : Creamy Linguine Delight Recipe
Garlic Butter Meatballs with Creamy Parmesan Linguine is a comforting, flavorful dish featuring juicy, tender meatballs simmered in a rich garlic butter sauce, served over velvety linguine tossed in a creamy Parmesan sauce. Perfect for a cozy dinner that balances robust flavors with smooth, decadent textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing, Simmering, Boiling
- Cuisine: Italian-American
- Diet: Halal
Ingredients
Scale
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 Parmesan Linguine:
- 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
- Make the Meatballs: In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined—avoid overworking the mixture to keep meatballs tender. Form the mixture into 1-inch balls, approximately 20–24 in total. Set aside.
- Sear the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches, browning all sides evenly over about 6–8 minutes. Once browned, remove meatballs from the skillet and set aside.
- Cook the Garlic Butter Sauce: Lower heat to low in the same skillet. Add butter, minced garlic, and optional red pepper flakes. Cook for 1–2 minutes until fragrant, stirring frequently to prevent garlic from burning. Stir in lemon juice and parsley. Return meatballs to the skillet, spoon sauce over them, and simmer on low heat for 5–7 minutes until meatballs are cooked through.
- Make the Pasta: While meatballs simmer, cook linguine according to package instructions until al dente. Reserve ½ cup of pasta water before draining. In a separate saucepan, melt butter over medium heat, then add heavy cream and bring it to a gentle simmer. Stir in Parmesan cheese until fully melted and smooth. Add reserved pasta water gradually to reach desired sauce consistency. Season with salt and pepper. Toss drained linguine in the creamy sauce until evenly coated.
- Plate and Serve: Arrange creamy Parmesan linguine on plates and place garlic butter meatballs on top. Drizzle with additional garlic butter sauce from the pan for extra flavor. Garnish with more chopped parsley and grated Parmesan cheese if desired. Serve immediately while warm.
Notes
- For more flavor, use a mix of beef and pork in the meatballs.
- Do not overmix the meatball mixture to keep them tender and juicy.
- Reserve pasta water to adjust the cream sauce consistency perfectly.
- You can omit red pepper flakes if you prefer no heat.
- Use freshly grated Parmesan for best flavor.
- Make sure to brown meatballs well for a deeper flavor and appealing texture.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a bit of sauce to keep moist.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg
Keywords: garlic butter meatballs, creamy linguine, Parmesan pasta, easy meatball recipe, Italian meatballs, garlic butter sauce, comfort food, dinner recipe
