Description
Savor the perfect combination of tender garlic butter meatballs paired with creamy Parmesan linguine in this comforting 35-minute recipe. Easy to prepare and packed with rich flavors, this dish is ideal for a satisfying family dinner.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt & pepper to taste
For the Garlic Butter Sauce:
- 4 tbsp butter
- 3 garlic cloves, minced
- 1 tbsp chopped parsley
For the Pasta:
- 8 oz linguine
- ½ cup grated Parmesan
- ¼ cup heavy cream
- Salt & pepper
Instructions
- Make the Meatballs: In a bowl, combine ground beef, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well and form into 1-inch meatballs.
- Brown the Meatballs: Heat a skillet over medium heat and brown the meatballs on all sides until cooked through, about 7-10 minutes. Remove from the skillet and set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add meatballs back into the skillet and coat them in the garlic butter sauce. Cook for another 3-4 minutes, allowing the flavors to meld.
- Cook the Pasta: While the meatballs are cooking, bring a pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and return the pasta to the pot.
- Make the Creamy Linguine: Toss the cooked linguine with grated Parmesan, heavy cream, salt, and pepper. Stir thoroughly to coat the pasta evenly with the creamy sauce.
- Serve: Plate the creamy linguine and top with the garlic butter meatballs. Garnish with fresh chopped parsley and serve hot for a delightful meal.
Notes
- To ensure juicy meatballs, avoid overmixing the ground beef mixture.
- Use freshly grated Parmesan for the best flavor and texture in the pasta sauce.
- Adjust garlic quantity to taste for a milder or stronger garlic flavor.
- Breadcrumbs can be substituted with gluten-free breadcrumbs to make the dish gluten-free.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for longer storage.
