Description
Indulge in the ultimate comfort food with our easy garlic butter meatballs over creamy parmesan linguine recipe. Learn how to make this delicious dish today!
Ingredients
- For the meatballs:
- 1 lb (450 g) ground beef
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (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
- 2 tablespoons (30 ml) olive oil
- For the linguine:
- 12 oz (340 g) linguine
- 2 tablespoons (30 ml) unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 3/4 cup (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, Parmesan cheese, egg, minced garlic, Italian herbs, salt, and pepper in a large mixing bowl. Shape the mixture into small balls, approximately 1 inch in size, making about 20-24 meatballs.
- Cook the meatballs: Warm the olive oil and vegetable oil in a large frying pan over medium heat. Place the meatballs in the pan and cook them for 8-10 minutes, turning them occasionally, until they are browned and fully cooked. Remove them from the pan and set them aside.
- Cook the linguine: Fill a large pot with water, add salt, and bring it to a boil. Cook the linguine according to the package directions until it is firm to the bite. Save 1 cup of the pasta water, then drain the rest and set the pasta aside.
- Prepare the creamy sauce: Using the same skillet from the meatballs, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until it’s aromatic.
- Add the heavy cream and Italian herbs, stirring continuously. Bring it to a gentle simmer and let it cook for 2-3 minutes until it thickens slightly.
- Incorporate the Parmesan cheese, stirring until it melts and the sauce becomes smooth. Season with salt and pepper to your liking.
- Combine pasta and sauce: Transfer the cooked linguine into the skillet with the sauce. Mix until the pasta is thoroughly coated. If the sauce is overly thick, add a few tablespoons of the reserved pasta water at a time until you achieve the preferred consistency.
- Assemble and serve: Arrange the cooked meatballs on top of the creamy linguine. Sprinkle with chopped parsley and extra Parmesan cheese. Serve immediately.
Notes
- Try using lean ground beef or turkey for a healthier meatball option.
- Experiment with mozzarella or fontina cheese for a unique flavor twist.
- Add a pinch of red pepper flakes for a spicy kick in the creamy sauce.
