Easy Garlic Butter Meatballs served over Creamy Parmesan Linguine

There’s nothing quite as comforting as a plate of creamy pasta, and when you add juicy, flavorful garlic butter meatballs to the mix, you’ve got a meal that feels like a warm hug. This dish combines the best of both worlds: rich, buttery meatballs seared to perfection and a luscious Parmesan cream sauce coating every strand of linguine.

Perfect for a cozy weeknight dinner or an elegant meal for guests, this recipe is as easy to make as it is impressive. The garlic butter infuses the meatballs with incredible flavor, while the creamy Parmesan sauce brings a delicious, savory richness. It’s the ultimate comfort food with a gourmet twist.

Whether you’re cooking for your family, meal-prepping for the week, or looking to impress someone special, these garlic butter meatballs are a must-try. The best part? They come together in under 45 minutes, making them an excellent choice for busy nights when you still want a homemade meal.

Serve this dish with a side of crusty garlic bread and a fresh green salad, and you’ve got a complete, restaurant-quality meal right at home!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 45 minutes.
Rich & Flavorful: Juicy meatballs in a garlicky butter sauce with creamy Parmesan pasta.
Perfect for Any Occasion: Elegant enough for guests, simple enough for a weeknight dinner.
Customizable: Easily swap ingredients to fit your preferences.

Perfect Pairings

Pair this dish with a crisp white wine like Sauvignon Blanc or a light-bodied Pinot Noir. A side of roasted vegetables, such as asparagus or Brussels sprouts, complements the rich flavors beautifully. And of course, don’t forget a slice of warm, buttery garlic bread!

Tips for Success

Don’t overmix the meatball mixture; it will make them tough.
Use freshly grated Parmesan for the best flavor and texture in the sauce.
Reserve a bit of pasta water to adjust the sauce consistency if needed.
If you prefer a lighter option, substitute half-and-half for heavy cream.

Easy Garlic Butter Meatballs with Creamy Parmesan Linguine

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Servings 4

Ingredients

For the Meatballs:

1 lb ground beef or a mix of beef and pork
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg
2 cloves garlic minced
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 tbsp olive oil for frying

For the Garlic Butter Sauce:

3 tbsp unsalted butter
3 cloves garlic minced
¼ cup chicken or vegetable broth
1 tbsp lemon juice
¼ tsp red pepper flakes optional
¼ cup chopped parsley

For the Parmesan Linguine:

12 oz linguine
1 cup heavy cream
¾ cup grated Parmesan cheese
1 tbsp unsalted butter
Salt and pepper to taste

Instructions

Prepare the Meatballs
In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and black pepper. Mix until just combined.
Roll the mixture into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 6-8 minutes. Transfer to a plate and set aside.
Make the Garlic Butter Sauce
In the same skillet, melt butter over medium heat.
Add garlic and sauté until fragrant, about 1 minute.
Stir in broth, lemon juice, and red pepper flakes, scraping up any browned bits from the bottom of the pan.
Return the meatballs to the pan, coating them in the sauce. Simmer for 5 minutes until the meatballs are cooked through.
Cook the Linguine
Cook the linguine according to package instructions. Drain and set aside.
In a large saucepan, melt butter over medium heat. Stir in heavy cream and Parmesan, whisking until smooth.
Season with salt and pepper. Add the cooked pasta, tossing to coat in the sauce.
Assemble and Serve
Plate the creamy Parmesan linguine and top with garlic butter meatballs.
Drizzle extra garlic butter sauce over the dish and garnish with fresh parsley.
Serve immediately and enjoy!