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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!

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)

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.

Find it online: https://thefamilycooking.com/easy-garlic-butter-meatballs-served-over-creamy-parmesan-linguine/