Description
Juicy garlic butter meatballs served on a bed of creamy parmesan linguine—a comforting, flavorful dish perfect for family dinners.
Ingredients
- 1 lb (about 450 g) ground beef
- ½ cup breadcrumbs
- 1 large egg
- 8 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
- Red pepper flakes (optional), to taste
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 12 oz (about 340 g) linguine
- ¾ cup heavy cream
- 1 cup grated Parmesan cheese
- Pasta cooking water, reserved
Instructions
- In a bowl, combine the ground beef, breadcrumbs, egg, minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using). Mix gently until just combined.
- Form the mixture into meatballs, roughly 1 inch in diameter.
- Heat the olive oil and ½ of the butter in a large skillet over medium heat.
- Add the meatballs and cook, turning occasionally, until golden brown and cooked through.
- Cook the linguine in salted boiling water according to the package directions until al dente. Reserve about ½ to 1 cup of the pasta water, then drain the pasta.
- In the same skillet (after removing meatballs), melt the remaining butter, then sauté the garlic until fragrant (avoiding burning).
- Pour in the heavy cream and bring to a gentle simmer, stirring until slightly thickened.
- Stir in grated Parmesan cheese until smooth. Season with salt and pepper to taste.
- Add the drained linguine to the sauce, tossing to coat. Use reserved pasta water, a little at a time, if the sauce needs thinning.
- Plate the creamy linguine and top with the garlic butter meatballs. Serve immediately.
Notes
- You can substitute linguine with spaghetti or fettuccine if preferred.
- Add a splash of white wine to the skillet to deglaze after cooking the meatballs for extra flavor.
- Use freshly grated Parmesan for the best taste and creaminess.
Nutrition
- Serving Size: 1 serving