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Easy Garlic Butter Meatballs with Creamy Parmesan Linguine

Juicy homemade meatballs seared in garlic butter and served over tender linguine tossed in a rich, velvety parmesan cream sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef 85/15 lean
  • 0.5 cup panko breadcrumbs
  • 0.25 cup parmesan cheese grated
  • 1 egg large
  • 3 cloves garlic minced
  • 2 tbsp parsley fresh, chopped
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Sauce & Pasta
  • 12 oz linguine pasta
  • 4 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 1 cup parmesan cheese freshly grated
  • 1 cup pasta water reserved

Equipment

  • Large skillet or Dutch oven
  • Large pot for pasta
  • Mixing bowls
  • Cheese Grater
  • Tongs

Method
 

  1. In a large bowl, mix ground beef, breadcrumbs, 1/4 cup parmesan, egg, 3 minced garlic cloves, parsley, and seasonings. Form into 12-15 meatballs.
  2. Boil linguine in salted water to al dente. Reserve 1 cup of pasta water before draining.
  3. While pasta cooks, heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Sear meatballs until browned on all sides (about 5 mins). Remove and set aside.
  4. In the same skillet, melt remaining 3 tbsp butter. Sauté remaining 4 minced garlic cloves for 1 minute.
  5. Pour in heavy cream and simmer. Stir in 1 cup grated parmesan until melted and smooth.
  6. Return meatballs to the sauce. Simmer for 5-7 minutes until meatballs are cooked through.
  7. Add cooked linguine to the skillet. Toss to coat, adding reserved pasta water if needed to thin the sauce.
  8. Garnish with extra parsley and parmesan. Serve immediately.

Notes

Use freshly grated cheese to ensure a smooth, non-grainy sauce.