Description

This Easy Garlic Butter Meatballs recipe pairs tender, flavorful beef meatballs with a rich and creamy Parmesan linguine. Perfect for a comforting weeknight meal, the garlic butter sauce enhances the meatballs while the Parmesan cream sauce coats the pasta beautifully, making every bite indulgent and satisfying.

Ingredients

Scale

For the Meatballs:

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 large egg
3 cloves garlic, minced
1 teaspoon dried Italian herbs
Salt, to taste
Pepper, to taste
2 tablespoons butter
1 tablespoon olive oil

For the Linguine and Sauce:

8 oz linguine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons butter
Salt, to taste
Pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare Meatball Mixture: In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, milk, egg, minced garlic, dried Italian herbs, salt, and pepper. Mix gently until just combined to keep the meatballs tender.
Shape Meatballs: Form the mixture into 1-inch meatballs, ensuring they are evenly sized for uniform cooking. Place them on the prepared baking sheet.
Brown Meatballs: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Add meatballs and cook for 5-7 minutes, turning occasionally until browned on all sides for extra flavor.
Bake Meatballs: Transfer browned meatballs back to the baking sheet and bake in the preheated oven for 10-12 minutes or until fully cooked through.
Cook Linguine: While meatballs bake, cook linguine according to package instructions until al dente. Drain and set aside.
Make Creamy Sauce: In the same skillet used for meatballs, reduce heat to low and add 2 tablespoons butter and heavy cream. Stir continuously until the cream begins to simmer gently.
Add Parmesan Cheese: Gradually whisk in grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
Toss Linguine: Add cooked linguine to the sauce and toss well to coat each strand evenly in the creamy Parmesan sauce.
Serve: Plate the creamy Parmesan linguine and top generously with garlic butter meatballs. Garnish with fresh chopped parsley for a burst of color and freshness.

Notes

For a lighter version, substitute half-and-half for heavy cream.
Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.
Leftover meatballs can be stored in the refrigerator for up to 3 days.
Fresh garlic can be substituted with garlic powder, but fresh gives the best flavor.
To make the meatballs extra juicy, avoid overmixing the meat mixture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking and sautéing
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 670 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 42 g
Saturated Fat: 22 g
Unsaturated Fat: 17 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 135 mg

Keywords: garlic butter meatballs, creamy Parmesan linguine, easy meatball recipe, Italian pasta dish, comfort food, weeknight dinner