Parmesan Linguine & Garlic Butter Meatballs
A comforting pasta dish featuring al dente linguine and juicy meatballs in a creamy garlic butter sauce, topped with Parmesan.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 1 lb Ground Beef
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan Cheese
- 1 large Egg
- 2 cloves Garlic minced (for the meatballs)
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 3 tablespoons Unsalted Butter
- 2 cloves Garlic minced (for the sauce)
- 0.25 cup Fresh Parsley chopped
- 12 oz Linguine Pasta
- 1 cup Grated Parmesan Cheese for the sauce
- 1 cup Heavy Cream
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix until well incorporated, then shape into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Return meatballs to the skillet, tossing them in the garlic butter. Add chopped parsley and mix well.
- Cook linguine according to package instructions. Reserve 1 cup of pasta water before draining.
- In a separate pot, combine heavy cream and grated Parmesan over medium heat. Stir until melted and smooth.
- Add drained linguine to the cream sauce, mixing well. Incorporate reserved pasta water as needed to reach desired consistency.
- Season with salt and black pepper to taste. Serve pasta topped with garlic butter meatballs, garnished with additional Parmesan and parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.