Easy Garlic Butter Meatballs with Creamy Parmesan Linguine
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 MeatballsIn 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 SauceIn 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 LinguineCook 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 ServePlate 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!