Garlic Butter Meatballs with Creamy Linguine Recipe

Introduction

These Garlic Butter Meatballs with Creamy Linguine are a comforting and flavorful meal perfect for any night of the week. Juicy meatballs are simmered in a rich garlic butter cream sauce and served over tender linguine for a satisfying dinner everyone will love.

Ingredients

• 1 lb ground beef (80/20)
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 large egg
• 2 cloves garlic, minced (for meatballs)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz linguine pasta
• 4 tbsp unsalted butter
• 3 cloves garlic, minced (for sauce)
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese (for sauce)
• 1 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
2. Step 2: In a bowl, combine ground beef, breadcrumbs, 1/4 cup parmesan, egg, 2 minced garlic cloves, oregano, salt, and pepper. Mix well and form into 1-inch meatballs.
3. Step 3: Heat a large skillet over medium-high heat. Add the meatballs and sear them until browned on all sides and cooked through, about 8 to 10 minutes. Remove the meatballs from the skillet and set aside.
4. Step 4: In the same skillet, melt the butter over medium heat. Add the 3 minced garlic cloves and red pepper flakes, sautéing for 1 minute until fragrant.
5. Step 5: Whisk in the heavy cream and bring to a gentle simmer. Stir in 1/2 cup parmesan cheese until melted and the sauce is smooth.
6. Step 6: Add the cooked linguine and meatballs back to the skillet. Toss to coat evenly in the sauce, adding the reserved pasta water as needed to thin the sauce to your preferred consistency.
7. Step 7: Garnish with fresh parsley and serve immediately for best flavor.

Tips & Variations

• For extra flavor, add a splash of white wine to the sauce before adding the cream.
• Substitute ground turkey or chicken for a lighter version of the meatballs.
• If you like a spicier kick, increase the red pepper flakes to 1/2 teaspoon.
• Freshly grate parmesan cheese for the best melting and flavor results.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance and keep them refrigerated for up to 24 hours before cooking. This helps the flavors develop.

Can I use a different pasta?

Absolutely. While linguine works beautifully, spaghetti, fettuccine, or even penne would also pair well with the creamy sauce and meatballs.

Garlic Butter Meatballs with Creamy Linguine Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

Garlic Butter Meatballs with Creamy Linguine is a comforting and flavorful dish combining tender, juicy meatballs simmered in a rich garlic butter cream sauce, served over perfectly cooked linguine pasta. This recipe is a delightful blend of Italian-inspired flavors, perfect for a satisfying weeknight dinner for four.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground beef (80/20)
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Pasta and Sauce

• 12 oz linguine pasta
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
2. Prepare Meatballs: In a mixing bowl, combine ground beef, breadcrumbs, 1/4 cup grated parmesan, egg, minced garlic, dried oregano, salt, and black pepper. Mix thoroughly and form into 1-inch meatballs.
3. Sear Meatballs: Heat a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Remove meatballs from the skillet and set aside.
4. Make Sauce: In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
5. Add Cream and Cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in 1/2 cup grated parmesan cheese until fully melted and the sauce becomes smooth and creamy.
6. Combine Pasta and Meatballs: Return the cooked linguine and seared meatballs to the skillet. Toss everything together to coat in the creamy sauce. Use reserved pasta water gradually to adjust the sauce to your preferred consistency.
7. Serve: Garnish with chopped fresh parsley and serve the dish immediately while hot and flavorful.

Notes

• For a lighter version, substitute heavy cream with half-and-half or a milk-based cream alternative.
• Use fresh breadcrumbs made from day-old bread for better texture in meatballs.
• Make sure not to overcook the pasta; al dente provides the best bite and prevents mushiness when tossed with sauce.
• The red pepper flakes add mild heat, adjust quantity based on your spice preference.
• Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.

Keywords: Garlic butter meatballs, creamy linguine, easy Italian recipe, ground beef meatballs, pasta with cream sauce