Description

Decadent, savory, and absolutely satisfying, these Garlic Butter Meatballs over Creamy Parmesan Linguine are a comfort food dream come true. Juicy, golden-browned meatballs are tossed in a rich garlic butter sauce and served atop silky linguine coated in a velvety Parmesan cream. It’s the kind of indulgent pasta dinner that feels like a special occasion—but it’s simple enough for any night of the week.

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Ingredients

Scale

For the Meatballs:

1 lb ground beef or ground chicken
1 egg
¼ cup grated Parmesan
⅓ cup breadcrumbs
2 cloves garlic, minced
2 tbsp chopped fresh parsley (or 1 tsp dried)
½ tsp salt
½ tsp black pepper
2 tbsp butter (for searing)

For the Garlic Butter Sauce:

3 tbsp butter
4 cloves garlic, minced
½ tsp Italian seasoning
1 tbsp lemon juice (optional for brightness)
1 tbsp chopped fresh parsley

For the Creamy Parmesan Linguine:

8 oz linguine
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream or half-and-half
1 cup grated Parmesan cheese
Salt and pepper to taste
¼ tsp nutmeg (optional, for warmth)
2 tbsp pasta water (reserved)

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Instructions

Step 1: Make the Meatballs

In a bowl, combine ground meat, egg, Parmesan, breadcrumbs, garlic, parsley, salt, and pepper.
Mix gently until just combined. Avoid overworking.
Roll into 1½-inch balls and place on a tray. You should get about 16 meatballs.

Step 2: Sear the Meatballs
4. Heat 2 tbsp butter in a large skillet over medium heat.
5. Add meatballs in batches and brown on all sides, about 6–8 minutes total.
6. Transfer to a plate and set aside.

Step 3: Cook the Pasta
7. Bring a large pot of salted water to a boil.
8. Cook linguine according to package instructions until al dente.
9. Reserve 2 tbsp pasta water, then drain pasta and set aside.

Step 4: Make the Creamy Parmesan Sauce
10. In the same pot or a saucepan, melt 1 tbsp butter over medium heat.
11. Add garlic and sauté for 30 seconds.
12. Pour in cream and bring to a gentle simmer.
13. Stir in Parmesan cheese and whisk until smooth.
14. Add salt, pepper, and nutmeg (if using).
15. Stir in reserved pasta water to loosen the sauce.
16. Toss in cooked linguine and coat evenly.

Step 5: Make the Garlic Butter Sauce for Meatballs
17. In the skillet used for the meatballs, melt 3 tbsp butter.
18. Add garlic and Italian seasoning, sautéing for 1 minute.
19. Return meatballs to the pan, spooning sauce over the top.
20. Add lemon juice and parsley, then cook 1–2 more minutes until heated through.

Step 6: Serve It Up
21. Divide creamy linguine into bowls or plates.
22. Top with garlic butter meatballs and extra spoonfuls of garlic butter sauce.
23. Garnish with more Parmesan and parsley if desired.

Notes

Use Fresh Parmesan – It melts smoother and tastes better than pre-shredded.
Don’t Overmix Meat – Keeps meatballs light and tender.
Add Pasta Water – Helps the cream sauce cling to the pasta.
Make It Spicy – Add red pepper flakes to the garlic butter for a spicy kick.
Meal Prep Friendly – Store sauce, pasta, and meatballs separately and reheat as needed.

Prep Time: 20 minutes
Cook Time: 25 minutes
Cuisine: American-Italian Fusion