Description
This indulgent yet approachable dish combines two comfort food favorites—Garlic Butter Meatballs and Creamy Parmesan Linguine—into one satisfying, restaurant-worthy meal you can make at home. Juicy, golden-browned meatballs are bathed in a rich garlic butter sauce, then served atop a bed of silky, cheesy linguine that clings to every bite. It’s cozy, elegant, and ready to impress.
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Ingredients
For the Garlic Butter Meatballs:
1 lb ground beef (or ground turkey/chicken)
1 egg
½ cup breadcrumbs
2 tbsp milk
¼ cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp chopped parsley
1 tsp salt
½ tsp black pepper
2 tbsp olive oil (for searing)
3 tbsp butter
3 additional garlic cloves, minced
For the Creamy Parmesan Linguine:
12 oz linguine
2 tbsp butter
2 cloves garlic, minced
1½ cups heavy cream (or half-and-half)
¾ cup freshly grated Parmesan cheese
Salt and black pepper, to taste
¼ tsp nutmeg (optional, for depth)
Reserved pasta water (as needed to thin the sauce)
Optional Garnishes:
Fresh parsley or basil
Extra grated Parmesan
Crushed red pepper flakes
Instructions
Step 1: Make the Meatballs
In a mixing bowl, combine ground meat, egg, breadcrumbs, milk, Parmesan, garlic, parsley, salt, and pepper.
Mix gently until just combined—don’t overmix.
Form into 1½-inch meatballs and place on a plate.
Step 2: Cook the Meatballs
In a large skillet, heat olive oil over medium heat.
Add meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 8–10 minutes).
Transfer meatballs to a plate and wipe out excess oil from the pan.
Step 3: Make the Garlic Butter Sauce
In the same skillet, melt 3 tbsp butter over medium heat.
Add 3 minced garlic cloves and sauté until fragrant (about 1 minute).
Return the meatballs to the skillet and toss in the garlic butter to coat.
Reduce heat to low and keep warm while making the pasta.
Step 4: Cook the Linguine
Boil linguine in salted water according to package instructions.
Reserve ½ cup of pasta water, then drain the pasta.
Step 5: Make the Creamy Parmesan Sauce
In a clean skillet or saucepan, melt 2 tbsp butter over medium heat.
Add garlic and sauté for 1 minute.
Pour in the cream and bring to a gentle simmer.
Stir in Parmesan cheese, salt, pepper, and nutmeg (if using).
Cook for 2–3 minutes until slightly thickened.
Add cooked linguine and toss to coat. Add a splash of reserved pasta water if needed for creaminess.
Step 6: Plate & Serve
Twirl creamy Parmesan linguine onto plates.
Top with garlic butter meatballs and spoon over extra sauce from the skillet.
Garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired.
Serve immediately and enjoy the flavor explosion!
Notes
Don’t Overwork the Meat – Mix gently for tender, juicy meatballs.
Use Fresh Garlic – It’s key to the sauce’s bold, aromatic flavor.
Freshly Grated Cheese – Melts better and gives a creamier texture.
Reserve Pasta Water – Helps emulsify and smooth out the sauce.
Make it Lighter – Use half-and-half instead of heavy cream if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine: Italian-American