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Delicious garlic butter meatballs on creamy parmesan linguine plate

Garlic Butter Meatballs with Creamy Parmesan Linguine

This Garlic Butter Meatballs with Creamy Parmesan Linguine recipe combines savory meatballs in rich garlic butter sauce with creamy linguine for a quick, delicious meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef
  • 1/2 cup breadcrumbs Can be replaced with crushed crackers or panko.
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced Toast for added flavor.
  • 1 egg Acts as a binder for the meatballs.
For the Sauce and Pasta
  • 2 tbsp butter For cooking the meatballs.
  • 8 oz linguine pasta Cook according to package instructions.
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese Add to the sauce for creaminess.

Method
 

Preparation
  1. In a large bowl, combine ground beef, breadcrumbs, 1/4 cup Parmesan cheese, minced garlic, egg, salt, and pepper. Mix until well combined and form into meatballs.
Cooking
  1. In a skillet, melt butter over medium heat and cook the meatballs until browned and cooked through, about 10-12 minutes.
  2. Meanwhile, cook linguine according to package instructions. Drain and set aside.
  3. In the same skillet with the meatballs, add heavy cream and the remaining Parmesan cheese. Stir until thickened.
  4. Toss cooked linguine in the sauce until well coated.
  5. Serve meatballs on top of the creamy linguine and garnish with fresh parsley.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Freeze the meatballs and sauce for up to 3 months. To reheat, thaw and warm on the stove or microwave.