Description
This Garlic Butter Meatballs recipe features tender, flavorful meatballs served over a luscious creamy Parmesan linguine. The dish combines savory ground beef meatballs cooked in garlic butter with a rich, cheesy cream sauce tossed with perfectly cooked linguine, making it a comforting and satisfying meal.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce and Pasta
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 12 ounces linguine pasta
- Salt for pasta water
Garnish
- Fresh parsley, chopped
- Additional grated Parmesan cheese
Instructions
- Combine Meatball Ingredients: In a large bowl, mix together ground beef, breadcrumbs, 1/4 cup Parmesan cheese, chopped parsley, minced garlic, egg, salt, and pepper until fully combined, ensuring even distribution of all ingredients.
- Shape Meatballs: Form the mixture into small meatballs about 1 inch in diameter, making sure they are uniformly sized for even cooking.
- Cook Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10 minutes. Once done, remove the meatballs from the skillet and set aside.
- Make Garlic Butter Sauce: In the same skillet, melt unsalted butter. Optionally add extra minced garlic and sauté for 1 minute until fragrant.
- Add Cream: Pour in the heavy cream while stirring constantly to prevent curdling. Bring the mixture to a gentle simmer over medium heat.
- Incorporate Parmesan: Gradually add 1 cup grated Parmesan cheese to the simmering cream, stirring continuously until the sauce becomes smooth and creamy.
- Cook Linguine: Prepare linguine pasta according to package instructions in salted boiling water until al dente. Drain the pasta well.
- Toss Pasta in Sauce: Add the drained linguine to the creamy Parmesan sauce in the skillet. Toss thoroughly to coat all the pasta with the sauce.
- Combine Meatballs and Pasta: Return the cooked meatballs to the skillet with the linguine and sauce. Gently toss to evenly coat the meatballs in the creamy sauce.
- Serve: Plate the meatballs and creamy linguine hot. Garnish with freshly chopped parsley and additional grated Parmesan cheese for extra flavor and visual appeal.
Notes
- You can add extra minced garlic when melting the butter to enhance the garlic flavor of the sauce.
- Make sure not to overcook the meatballs to keep them tender and juicy.
- For a lighter option, substitute heavy cream with half-and-half, though the sauce may be less rich.
- Use freshly grated Parmesan cheese for the best melting consistency and flavor.
- Reserve some pasta water while draining to thin the sauce if it becomes too thick.
