Garlic Butter Meatballs with Creamy Linguine Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
