Description
These rich garlic butter meatballs are juicy, packed with Italian-American flair, and nestled atop a creamy Parmesan linguine that melts in your mouth. The dish comes together in under an hour, making it perfect for weeknight dinners, date nights, or anytime comfort food is calling.
Ingredients
Serves 4
For the meatballs:
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1 lb (450 g) ground beef or pork (or a mix)
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½ cup (50 g) breadcrumbs
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¼ cup (25 g) grated Parmesan cheese
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1 large egg
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2 cloves garlic, minced
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1 tsp Italian seasoning
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Salt and black pepper, to taste
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2 tbsp butter
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2 tbsp olive oil
For the linguine:
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12 oz (340 g) linguine
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2 tbsp unsalted butter
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3 cloves garlic, minced
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1 cup (240 ml) heavy cream
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¾ cup (70 g) grated Parmesan cheese
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½ tsp Italian seasoning
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
Form the Meatballs
In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, seasoning, salt, and pepper. Mix gently until everything’s just combined—don’t overmix or the meatballs might turn out tough. Roll into 1-inch balls.
Sear and Cook
In a wide skillet, melt butter with olive oil over medium heat. Add the meatballs in batches and cook until golden brown and cooked through, about 8–10 minutes. Set aside on a plate and tent loosely with foil.
Boil the Pasta
Cook the linguine in well-salted water until al dente. Reserve about a cup of the pasta water before draining—this will help loosen the sauce later.
Make the Sauce
In the same skillet you used for the meatballs, melt more butter and add garlic. Sauté just until fragrant, then pour in heavy cream and Italian seasoning. Simmer for a few minutes until slightly thickened. Stir in the Parmesan cheese until melted and the sauce is smooth.
Combine Everything
Add the linguine to the skillet and toss to coat in the sauce. Add splashes of reserved pasta water as needed to loosen. Gently nestle the cooked meatballs on top and spoon some extra sauce over everything. Garnish with chopped parsley and a generous shower of Parmesan.
Notes
Use freshly grated Parmesan for the best melt and flavor
Let your meatballs rest before adding to pasta to keep them juicy
Always salt your pasta water—it’s your first layer of flavor
Add the meatballs to the pasta just before serving to keep the sauce creamy
- Prep Time: 15 minutes
- Cook Time: 20 minutes