Garlic Butter Meatballs: Parmesan Linguine Delight
A Whiff of Garlic Heaven
Ever walked into a kitchen and been enveloped by the mouthwatering aroma of garlic butter? That’s what you’ll get with these Garlic Butter Meatballs: Parmesan Linguine Delight! This dish is all about creamy indulgence and savory goodness, bursting with the classic combo of garlic and parmesan. Plus, it’s quick enough to whip up on a weeknight yet delicious enough to impress your dinner guests.
Why Make This Recipe
Why should you don your apron and give this a go? Here’s why:
- Easy Cleanup: Who doesn’t love a one-pan meal? Fewer dishes mean more time enjoying your food (or binging on Netflix, let’s be real).
- Family-Friendly: You might even win over that picky eater with these juicy meatballs. They’re perfect for both kids and adults—bonus points if they ask for seconds!
- Customizable: Feeling adventurous? Tweak the spices and make it your own!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 lb ground beef (or ½ beef + ½ pork)
- 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)
- 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
- 12 oz linguine
- 1 tbsp butter
- ¾ cup heavy cream
- ¾ cup grated Parmesan
- Salt & pepper to taste
- Pasta water (as needed for consistency)
Directions
Let’s get cooking! Here’s how to make this deliciousness:
In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined. Roll the mixture into 1-inch balls (you should get about 20-24). Set aside.
Heat olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides (about 6-8 minutes). Remove and set aside.
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 remaining parsley. Return meatballs to the skillet, spoon sauce over them, and simmer on low for 5-7 minutes until cooked through.
Meanwhile, cook linguine according to package directions and reserve ½ cup pasta water. In another saucepan, melt butter, add heavy cream, and bring to a simmer. Stir in Parmesan until melted. Thin with pasta water if needed.
Toss cooked linguine in the sauce until coated. Serve meatballs over creamy linguine, drizzle with garlic butter, and garnish with parsley and extra Parmesan.
How to Make Garlic Butter Meatballs: Parmesan Linguine Delight (Overview)
Picture this: you’re mixing up ingredients, rolling those cute little meatballs, and then browning them to perfection. Once they’re sizzling away, whip up a dreamy garlic butter sauce, toss in your linguine, and voila! Pro tips? Don’t skip toasting the garlic—it amps up the flavor big time! And always keep a bit of that pasta water handy—it’s liquid gold for perfect sauce consistency.
How to Serve Garlic Butter Meatballs: Parmesan Linguine Delight
Serving this dish is like setting a masterpiece on display! Picture vibrant parsley sprinkled over creamy white pasta and golden-brown meatballs waiting on a colorful plate. Every bite should be a combination of soft linguine, melt-in-your-mouth meatballs, and that heavenly garlic butter drizzled generously on top. Can you taste it yet?
How to Store Garlic Butter Meatballs: Parmesan Linguine Delight
Got leftovers? Lucky you! This dish keeps well in the fridge for up to 3 days. You can also freeze portions in an airtight container for about a month. For the best experience, reheat gently on the stove to avoid drying out—nobody wants a rubbery meatball, right?
Tips to Make Garlic Butter Meatballs: Parmesan Linguine Delight
Here are some insider tricks that’ll elevate your dish:
- Mix meat gently! Overmixing can lead to tough meatballs—nobody wants that.
- Season well! Don’t be shy with your salt and pepper; it really brings out the flavors!
- Make-ahead magic: You can prep and refrigerate the meatballs a day in advance. Just cook them right before serving!
Variation
Want to switch it up? Try adding chopped spinach or sun-dried tomatoes for added flavor and nutrition. Or go plant-based by swapping out the meat for your favorite lentils and breadcrumbs. Experimenting never tasted so good!
FAQs
Can I make this dish ahead of time?
Absolutely! Prepare the meatballs and sauce ahead of time, then cook the linguine fresh when you’re ready to eat.
How do I make it gluten-free?
Simply use gluten-free breadcrumbs and pasta—equally delicious!
Can I use chicken or turkey instead of beef?
Sure thing! Just make sure you adjust the cooking times accordingly, as leaner meats cook faster.
📌 Pin this recipe for your next cozy dinner night!
Garlic Butter Meatballs: Parmesan Linguine Delight
Ingredients
Method
- In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined. Roll mixture into 1-inch balls (about 20-24). Set aside.
- In a large skillet, heat olive oil over medium heat. Add meatballs and brown on all sides (about 6-8 minutes). Remove and set aside.
- 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 remaining parsley. Return meatballs to the skillet, spoon sauce over them, and simmer on low for 5-7 minutes until cooked through.
- Meanwhile, cook linguine according to package directions and reserve ½ cup pasta water.
- In another saucepan, melt butter, add heavy cream, and bring to a simmer. Stir in Parmesan until melted. Thin with pasta water if needed.
- Toss cooked linguine in the sauce until coated. Serve meatballs over creamy linguine, drizzle with garlic butter, and garnish with parsley and extra Parmesan.
