Description

There’s something magical about the aroma of garlic butter sizzling on the stove—it’s warm, inviting, and universally mouthwatering.

Ingredients

Scale

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 Garlic Butter Sauce:

4 tbsp unsalted butter

5 cloves garlic, minced

¼ tsp red pepper flakes (optional)

1 tbsp lemon juice

1 tbsp chopped parsley

Salt to taste

For the Parmesan Linguine:

12 oz linguine

1 tbsp butter

¾ cup heavy cream

¾ cup grated Parmesan

Salt & pepper to taste

Pasta water (as needed for consistency)

Instructions

Step 1: Make the Meatballs

In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined—don’t overwork. Form into 1-inch balls (about 20–24 total). Set aside.

Step 2: Sear the Meatballs

Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides (about 6–8 minutes total). Remove and set aside.

Step 3: Cook the Garlic Butter Sauce

In the same skillet, reduce heat to low. Add butter, garlic, and red pepper flakes. Cook for 1–2 minutes until fragrant. Stir in lemon juice and parsley. Return meatballs to the skillet and spoon the sauce over them. Simmer on low for 5–7 minutes until cooked through.

Step 4: Make the Pasta

While meatballs simmer, cook linguine according to package directions. Reserve ½ cup pasta water. In a saucepan, melt butter. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted. Thin with pasta water if needed. Season with salt and pepper. Toss cooked linguine in the sauce until coated.

Step 5: Plate and Serve

Serve meatballs over a bed of creamy linguine. Drizzle with extra garlic butter from the pan. Garnish with more parsley and Parmesan.

Notes

Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Freeze cooked meatballs (without pasta) for up to 3 months
Reheat: Warm meatballs and sauce in a skillet or microwave. Add a splash of water to rehydrate

Prep Time: 20
Cook Time: 25
Category: Dinner
Cuisine: Italian-American

Nutrition

Serving Size: 4 servings
Calories: 650
Fat: 35g
Carbohydrates: 42g
Fiber: 2g
Protein: 40g

Keywords: Garlic Butter Meatballs