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Garlic Butter Meatballs: Parmesan Linguine Delight

A creamy, indulgent dish featuring savory meatballs in garlic butter, served over linguine to create a comforting meal perfect for any dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef (or ½ beef + ½ pork for extra flavor)
  • 1 large egg
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tbsp chopped parsley
  • 3 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil (for searing)
For the Sauce
  • 4 tbsp unsalted butter
  • 5 cloves garlic, minced
  • ¼ tsp red pepper flakes (optional) Can be omitted for less spice
  • 1 tbsp lemon juice
  • ¾ cup heavy cream
  • ¾ cup grated Parmesan (for sauce)
  • Pasta water as needed for consistency
For the Pasta
  • 12 oz linguine
  • 1 tbsp butter (for sauce)

Method
 

Preparation
  1. In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined — don’t overwork!
  2. Form into 1-inch balls (you’ll get about 20–24 total). Set aside.
Cooking the Meatballs
  1. Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for about 6–8 minutes total.
  2. Remove and set aside.
Making the Sauce
  1. In the same skillet, reduce heat to low. Add butter, garlic, and red pepper flakes. Cook for 1–2 minutes until fragrant.
  2. Stir in lemon juice and remaining parsley. Return meatballs to the skillet and spoon the sauce over them.
  3. Simmer on low for 5–7 minutes until cooked through.
Cooking the Pasta
  1. While meatballs simmer, cook linguine according to package directions. Reserve ½ cup pasta water.
  2. In a saucepan, melt butter, then add heavy cream and bring to a gentle simmer.
  3. Stir in Parmesan until melted. Thin with pasta water if needed. Season with salt and pepper.
  4. Toss cooked linguine in the sauce until coated.
Plating
  1. Serve meatballs over a bed of creamy linguine. Drizzle with extra garlic butter from the pan, and garnish with more parsley and Parmesan.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat the meatballs and sauce together on the stove for the best flavor. Add a splash of pasta water when reheating to keep everything creamy.