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Easy Garlic Butter Meatballs with Creamy Parmesan Linguine

Tender meatballs pan-seared in garlic butter and served over linguine coated in a thick, velvety Parmesan cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American, Italian
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb Ground Meat Beef, pork, or mix
  • 0.5 cup Breadcrumbs Panko or traditional
  • 0.25 cup Milk or Heavy Cream For moist meatballs
  • 0.25 cup Parmesan Cheese Grated, for meat mixture
  • 1 tsp Italian Seasoning
Pasta & Sauce
  • 1 lb Linguine or Spaghetti
  • 0.25 cup Unsalted Butter Divided
  • 6 cloves Garlic Minced
  • 1.5 cups Heavy Cream For thick consistency
  • 1 cup Parmesan Cheese Freshly grated, plus garnish
  • 0.5 cup Reserved Pasta Water Essential for viscous sauce
  • 1 tbsp Fresh Parsley Chopped, for garnish

Equipment

  • Large deep skillet or Dutch oven
  • Large pot for pasta
  • Mixing bowl

Method
 

  1. Combine all meatball ingredients and roll into 1 to 1.5-inch balls.
  2. Cook linguine until al dente. Reserve at least 1 cup of starchy pasta water before draining.
  3. Melt 2 tbsp butter in a skillet. Sear meatballs until browned (8-10 mins). Set aside, leaving fat and drippings in the pan.
  4. Add remaining 2 tbsp butter and minced garlic to the skillet. Sauté 1 minute.
  5. Pour in heavy cream. Simmer and reduce for 3-5 minutes until the sauce develops a heavy, viscous consistency.
  6. Reduce heat to low. Stir in 1 cup of fresh Parmesan until smooth and thick. Gradually add reserved pasta water (1/4 cup at a time) until the sauce is gooey and coats the back of a spoon.
  7. Add cooked linguine and meatballs back into the skillet. Toss gently to fully coat everything in the thick, creamy Parmesan sauce.
  8. Garnish with fresh parsley and extra Parmesan. Serve immediately.

Notes

Do not overmix the meatballs. Use freshly grated Parmesan for the best melting texture. The pasta water is crucial for achieving the desired thick, viscous sauce consistency. The sauce is meant to be highly rich and gooey.