Description
Indulge in these Easy Garlic Butter Meatballs served over a bed of creamy Parmesan linguine. A comforting and flavorful dish that’s perfect for a satisfying meal!
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 more cloves garlic, minced
- 2 tablespoons chopped fresh parsley (optional)
For the Linguine:
- 12 ounces linguine
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- extra chopped parsley for garnish
Instructions
- Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, garlic, Parmesan cheese, Italian seasoning, salt, and pepper. Form into meatballs. Cook in a skillet until browned and cooked through.
- Linguine: Cook linguine according to package instructions. In a pot, melt butter, add garlic, pour in cream, and simmer. Stir in Parmesan, salt, pepper, and red pepper flakes. Toss cooked linguine in the sauce.
- Serve meatballs over linguine, garnish with parsley.
Notes
- You can make the meatballs ahead and refrigerate for up to 2 days or freeze for up to 2 months.
- For a lighter version, use ground turkey or chicken.
- Freshly grated Parmesan is best for a smooth, creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion (about 2 cups pasta with meatballs)
- Calories: 680
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 165 mg
