Description
Juicy meatballs seared to a golden crust in a garlic-butter sauce, served over creamy Parmesan linguine for a comforting weeknight meal.
Ingredients
- 1 lb ground beef (or 50/50 beef and pork)
- 1 large egg
- ½ cup breadcrumbs (plain or panko)
- ¼ cup grated Parmesan cheese, plus extra for serving
- 2 tbsp chopped parsley, divided
- 3 cloves garlic, minced (for the meatballs)
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for searing)
- 4 tbsp unsalted butter (for the garlic-butter sauce)
- 5 cloves garlic, minced (for the sauce)
- ¼ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- 12 oz linguine
- 1 tbsp butter (for the cream sauce)
- ¾ cup heavy cream
- ¾ cup grated Parmesan (for the cream sauce)
- Salt and pepper to taste
- Reserved pasta water as needed to thin the cream sauce
Instructions
- In a large bowl, combine ground meat, egg, breadcrumbs, ¼ cup Parmesan, 2 tbsp parsley, 3 minced garlic cloves, ½ tsp salt, and ½ tsp black pepper. Mix gently and shape into 1-inch meatballs (about 20–24).
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 6–8 minutes. Transfer meatballs to a plate.
- In the same skillet, reduce heat to medium-low and add 4 tbsp unsalted butter. When melted, add 5 minced garlic cloves and ¼ tsp red pepper flakes (if using). Cook until fragrant, about 30–45 seconds.
- Stir in 1 tbsp lemon juice and remaining chopped parsley. Return meatballs to the skillet, spoon sauce over them, cover, and simmer until meatballs reach 160°F (71°C), about 6–8 minutes.
- Meanwhile, cook linguine in a large pot of salted boiling water. Reserve ½–1 cup pasta water, then drain.
- In a separate saucepan over low heat, melt 1 tbsp butter, add ¾ cup heavy cream, and whisk in ¾ cup grated Parmesan until smooth. Adjust thickness with reserved pasta water if needed.
- Toss the drained linguine with the cream sauce until evenly coated. Plate the creamy linguine, top with meatballs, and spoon garlic-butter sauce over everything. Garnish with parsley and extra Parmesan.
Notes
Store leftovers in airtight containers for up to 3-4 days. Best if pasta is stored separately to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Stovetop Cooking
- Cuisine: Italian