Description

Rich, savory, and full of flavor, these Garlic Butter Meatballs over Creamy Parmesan Linguine are the ultimate comfort food. Juicy beef meatballs are simmered in fragrant garlic butter and served atop silky linguine coated in a luxurious parmesan cream sauce. This dish is perfect for cozy nights in, weekend family dinners, or anytime you want to serve a restaurant-style meal at home—without the fuss.

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Ingredients

Scale

For the Garlic Butter Meatballs:

1 lb ground beef
½ cup breadcrumbs (panko or regular)
1 egg
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
2 tbsp butter
1 tbsp olive oil
2 more garlic cloves, minced (for the garlic butter finish)

For the Creamy Parmesan Linguine:

12 oz linguine pasta
2 tbsp butter
2 cloves garlic, minced
1 ½ cups heavy cream (or half-and-half)
¾ cup freshly grated Parmesan cheese
Salt and pepper to taste
¼ tsp nutmeg (optional, for warmth)
Reserved pasta water (about ¼ cup, if needed)
Chopped parsley and extra Parmesan for garnish

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Instructions

Step 1: Make the Meatball Mixture
In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper.
Mix just until combined—don’t overmix.
Form into 1 ½-inch meatballs (about 16–18 meatballs total).

Step 2: Sear the Meatballs
Heat olive oil and 2 tbsp butter in a large skillet over medium heat.
Add the meatballs in a single layer (do this in batches if needed).
Sear for 6–8 minutes total, turning occasionally, until browned on all sides and cooked through.
Add 2 cloves of minced garlic during the last minute and sauté until fragrant.
Remove meatballs from skillet and set aside.

Step 3: Cook the Linguine
While the meatballs cook, boil a large pot of salted water.
Cook linguine according to package instructions until al dente.
Reserve ¼ cup pasta water, then drain and set aside.

Step 4: Make the Parmesan Cream Sauce
In the same skillet, melt 2 tbsp butter over medium-low heat.
Add garlic and sauté until fragrant (about 30 seconds).
Pour in the cream and stir gently, then add the Parmesan and a pinch of nutmeg (if using).
Simmer for 3–4 minutes until the sauce thickens slightly.
Season with salt and pepper to taste.

Step 5: Toss the Pasta
Add the cooked linguine to the skillet and toss gently to coat in the sauce.
Add a splash of pasta water to loosen the sauce if needed.
Turn off the heat and let the pasta sit while you prepare to serve.

Step 6: Assemble & Serve
Plate the creamy linguine and top with garlic butter meatballs.
Sprinkle with fresh parsley and extra Parmesan.
Serve warm with crusty bread or a side salad.

Notes

Use Fresh Garlic – It brings the dish alive with aroma and flavor.
Don’t Overmix Meatballs – Light handling makes them tender, not tough.
Pasta Water is Gold – A splash loosens and silks up the sauce beautifully.
Grate Your Own Cheese – Pre-grated Parmesan won’t melt as smoothly.
Add Lemon Zest – A touch of zest brightens the whole dish.

Prep Time: 20 minutes
Cook Time: 25 minutes
Cuisine: Italian-American