Why You’ll Love This Recipe

• Quick and Easy: Ready in under 40 minutes, this recipe is ideal for busy schedules.
• Rich Flavors: The combination of garlic-infused meatballs and creamy Parmesan sauce creates a harmonious blend of savory tastes.
• Family-Friendly: Both adults and children will appreciate the comforting flavors of this dish.
• Versatile: Easily adaptable with different types of pasta or protein variations.

Ingredients

For the Meatballs:

• 1 pound ground beef or a mix of beef
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil (for cooking)

For the Creamy Parmesan Linguine:

• 8 ounces linguine pasta
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Meatballs:

   • In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
   • Shape the mixture into 1 to 1.5-inch meatballs.

2. Cook the Meatballs:

   • Heat the olive oil in a large skillet over medium heat.
   • Add the meatballs in batches, ensuring not to overcrowd the pan.
   • Cook, turning occasionally, until browned on all sides and cooked through, approximately 8–10 minutes.
   • Once cooked, remove the meatballs from the skillet and set aside.

3. Prepare the Linguine:

   • While the meatballs are cooking, bring a large pot of salted water to a boil.
   • Add the linguine and cook according to the package instructions until al dente.
   • Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

4. Make the Creamy Parmesan Sauce:

   • In the same skillet used for the meatballs, melt the butter over medium heat.
   • Add the minced garlic and sauté until fragrant, about 1 minute.
   • Pour in the heavy cream, stirring to combine.
   • Bring the mixture to a gentle simmer and let it cook for 2–3 minutes to thicken slightly.
   • Stir in the grated Parmesan cheese until melted and the sauce is smooth.
   • Season with salt and freshly ground black pepper to taste.

5. Combine and Serve:

   • Add the cooked linguine to the skillet with the creamy sauce, tossing to coat the pasta evenly.
   • If the sauce is too thick, gradually add some of the reserved pasta water until the desired consistency is reached.
   • Return the meatballs to the skillet, nestling them into the pasta.
   • Garnish with chopped fresh parsley.
   • Serve immediately, ensuring each serving includes a generous portion of both pasta and meatballs.

Servings and Timing

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Variations

• Protein Alternatives: Substitute ground beef with ground turkey, chicken, or a plant-based meat alternative for a different flavor profile.
• Herb Enhancements: Incorporate fresh herbs like basil, thyme, or rosemary into the meatball mixture for added aroma and taste.
• Spice Level: Add a pinch of red pepper flakes to the sauce for a subtle heat.
• Pasta Options: Feel free to use other types of pasta such as fettuccine, spaghetti, or penne based on your preference.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if it has thickened. Stir occasionally until warmed through.

FAQs

1. Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance. After forming them, store them in the refrigerator for up to 24 hours before cooking. Alternatively, cook the meatballs and freeze

Garlic Butter Meatballs Over Creamy Parmesan Linguine

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Indulge in this Garlic Butter Meatballs with Creamy Parmesan Linguine recipe, a rich and satisfying dish perfect for weeknights or special occasions. Juicy, flavorful meatballs are seared to perfection and served over a luscious Parmesan cream sauce with linguine. Quick, easy, and irresistibly delicious!

• Author: Laura
• Prep Time: 15min
• Cook Time: 25min
• Total Time: 40min
• Yield: 4servings
• Category: Main Course, Pasta
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

For the Meatballs:

• 1 pound ground beef (or a mix of beef )
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil (for cooking)

For the Creamy Parmesan Linguine:

• 8 ounces linguine pasta
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

. Prepare the Meatballs:

• In a large bowl, mix ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper until just combined.
• Shape into 1 to 1.5-inch meatballs, being careful not to overwork the mixture.

2. Cook the Meatballs:

• Heat olive oil in a large skillet over medium heat.
• Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (8-10 minutes).
• Remove from the skillet and set aside.

3. Cook the Linguine:

• While the meatballs cook, bring a large pot of salted water to a boil.
• Add linguine and cook according to package instructions until al dente.
• Reserve 1 cup of pasta water, then drain and set aside.

4. Make the Parmesan Cream Sauce:

• In the same skillet used for the meatballs, melt butter over medium heat.
• Add minced garlic and sauté until fragrant (about 1 minute).
• Pour in heavy cream, stirring to combine. Simmer for 2-3 minutes to thicken slightly.
• Stir in Parmesan cheese until melted and smooth.
• Season with salt and black pepper to taste.

5. Combine and Serve:

• Toss cooked linguine in the creamy sauce, adding reserved pasta water as needed for consistency.
• Return meatballs to the skillet, nestling them into the pasta.
• Garnish with fresh parsley and serve immediately.

Notes

• Meatball Prep: Make meatballs ahead of time and refrigerate for up to 24 hours before cooking.
• Spice It Up: Add red pepper flakes to the sauce for a hint of heat.
• Dairy-Free Option: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce.