Description
Indulge in the savory goodness of easy garlic butter meatballs served over creamy Parmesan linguine. Learn how to create this delectable dish today!
Ingredients
- For the meatballs:
- 450 g ground beef
- 50 g breadcrumbs
- 25 g grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons (30 ml) vegetable oil
- For the linguine:
- 340 g linguine
- 2 tablespoons (30 ml) unsalted butter
- 3 cloves garlic, minced
- 360 ml heavy cream
- 75 g grated Parmesan cheese
- 1/2 teaspoon (3 ml) Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons (30 ml) chopped fresh parsley (plus extra for garnish)
Instructions
- Prepare the meatballs: Combine the minced beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian herbs, salt, and pepper in a large mixing bowl. Shape the mixture into small balls, about 1 inch in size, making roughly 20-24 meatballs.
- Cook the meatballs: Warm vegetable oil in a large pan over medium heat. Place the meatballs in the pan and cook for 8-10 minutes, turning them occasionally until they are browned and fully cooked. Remove them from the pan and set them aside.
- Prepare the pasta: Fill a large pot with water, add salt, and bring it to a rolling boil. Cook the linguine by following the package instructions until it is just tender. Save 1 cup of the pasta water, then drain the pasta and keep it aside.
- Create the creamy sauce: Using the same pan from the meatballs, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until it releases its aroma.
- Incorporate the cream and Italian seasoning, allowing it to reach a gentle simmer while stirring often. Let it cook for 2-3 minutes until it thickens slightly.
- Mix in the grated Parmesan cheese and stir until it melts completely, resulting in a smooth sauce. Adjust the seasoning with salt and pepper to your liking.
- Combine pasta with the sauce: Add the cooked linguine to the pan containing the sauce. Toss the pasta to ensure it is thoroughly coated. If the sauce appears too thick, gradually add the reserved pasta water until you achieve the preferred consistency.
- Finish and serve: Arrange the cooked meatballs on top of the creamy pasta. Sprinkle fresh parsley and additional Parmesan cheese over the dish. Serve immediately.
Notes
- Consider adding a hint of red pepper flakes to the meatball mixture for a subtle flavor kick.
- Make the creamy sauce richer by swapping half of the heavy cream with half-and-half for a more decadent texture.
- Opt for ground turkey or chicken in place of beef for lighter meatballs that don’t compromise on taste.
