Description

Rich, savory, and irresistibly comforting, Garlic Butter Meatballs over Creamy Parmesan Linguine is the ultimate dinner indulgence. Juicy, garlicky meatballs are pan-seared and tossed in a golden butter sauce, then served on top of a bed of silky, cheesy linguine. It’s a restaurant-quality meal made easily at home—perfect for a cozy night in or a special family dinner.

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Ingredients

For the Meatballs:
• 1 lb ground beef (or turkey)
• ½ cup breadcrumbs
• 1 egg
• 3 cloves garlic, minced
• ¼ cup grated parmesan cheese
• 2 tbsp chopped parsley
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil (for pan-searing)

For the Garlic Butter Sauce:
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

For the Creamy Parmesan Linguine:
• 12 oz linguine
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Reserved pasta water (as needed to thin sauce)

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Instructions

Step 1: Make the Meatballs
In a large bowl, combine ground beef, breadcrumbs, egg, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper.
Mix until just combined—don’t overwork.
Roll into 1½-inch meatballs.

Step 2: Cook the Meatballs
Heat olive oil in a skillet over medium heat.
Add meatballs in batches and sear for 8–10 minutes, turning to brown all sides until cooked through.
Transfer to a plate and set aside.

Step 3: Boil the Linguine
Bring a large pot of salted water to a boil.
Cook linguine according to package instructions until al dente.
Reserve ½ cup pasta water, then drain and set aside.

Step 4: Make the Garlic Butter Sauce
In the same skillet used for meatballs, melt the butter over medium-low heat.
Add garlic and red pepper flakes and cook for 1–2 minutes until fragrant.
Return the meatballs to the pan and toss in the garlic butter.
Keep warm while you prepare the pasta.

Step 5: Make the Creamy Parmesan Sauce
In a clean skillet or saucepan, melt 2 tbsp butter over medium heat.
Add minced garlic and cook for 1 minute.
Stir in heavy cream and bring to a low simmer.
Whisk in Parmesan cheese and season with salt and pepper.
Simmer for 3–4 minutes until slightly thickened. Add a splash of pasta water if needed.

Step 6: Toss the Pasta
Add the drained linguine to the Parmesan sauce and toss to coat.
Use pasta water to loosen the sauce as needed for a silky finish.

Step 7: Assemble the Dish
Plate a nest of creamy linguine, then top with garlic butter meatballs.
Spoon any extra butter sauce over the top.
Finish with chopped parsley and extra grated Parmesan if desired.

Notes

Use Fresh Garlic – For bold, aromatic flavor in both sauce and meatballs.
Don’t Overmix the Meat – It keeps the meatballs tender.
Brown the Meatballs – Searing adds deep flavor to the butter sauce.
Salt the Pasta Water – It’s key to flavorful noodles.
Add Pasta Water – Helps emulsify the sauce for the perfect creamy texture.

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