... Print

Garlic Butter Meatballs with Linguine

A bowl of pasta topped with juicy garlic butter meatballs, garnished with parsley and parmesan cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these easy, flavorful garlic butter meatballs served over linguine with a rich parmesan sauce. Perfect for a weeknight dinner or a special date night.

Ingredients

Scale
  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons butter
  • 2 cloves garlic, thinly sliced
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 12 ounces linguine

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine ground beef, breadcrumbs, 1/4 cup parmesan cheese, egg, 2 minced garlic cloves, milk, salt, and pepper. Mix gently until just combined.
  3. Roll the mixture into 1-inch meatballs.
  4. Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Sear the meatballs on all sides until browned. Remove meatballs from the skillet and set aside.
  5. Add the remaining 2 tablespoons of butter and sliced garlic to the skillet. Cook for 1 minute until fragrant.
  6. Pour in the heavy cream and bring to a simmer. Stir in 1/4 cup parmesan cheese until melted and the sauce thickens slightly.
  7. Return the meatballs to the skillet. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the meatballs reach an internal temperature of 160°F (71°C).
  8. While the meatballs are baking, cook the linguine according to package directions. Drain, reserving about 1/2 cup of pasta water.
  9. Add the cooked linguine to the skillet with the meatballs and sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  10. Garnish with fresh parsley and serve immediately.

Notes

  • For make-ahead, prepare the meatballs and sauce separately. Store in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
  • To reheat, place meatballs and sauce in a skillet over medium-low heat, stirring occasionally until heated through. Add cooked pasta and toss.
  • These meatballs can be made ahead and frozen. Thaw in the refrigerator overnight and reheat as directed.

Nutrition

Find it online: https://www.purecookingjoy.com/garlic-butter-meatballs-linguine/

1 Shares
Tweet
Pin1
Share