Description
This comforting dish combines juicy garlic butter meatballs with a luscious, creamy Parmesan linguine. It’s easy to make, packed with flavor, and perfect for a hearty family dinner or special occasion.
Ingredients
Units
Scale
Serves 4
- For the meatballs:
- 1 lb (450 g) ground beef or pork (or a mix)
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- For the linguine:
- 12 oz (340 g) linguine
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 3/4 cup (75 g) grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
Instructions
- Make the meatballs:
- In a large bowl, mix the ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into 1-inch meatballs (about 20-24 pieces).
- Cook the meatballs:
- Heat the olive oil and butter in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
- Cook the linguine:
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Make the creamy Parmesan sauce:
- In the same skillet used for the meatballs, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Stir in the heavy cream and Italian seasoning. Bring to a gentle simmer, stirring frequently, and cook for 2-3 minutes until slightly thickened.
- Add the Parmesan cheese and stir until melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine the pasta and sauce:
- Add the cooked linguine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
- Assemble and serve:
- Top the creamy linguine with the cooked meatballs. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
Notes
- For extra flavor, add a splash of white wine to deglaze the skillet after cooking the meatballs.
- Substitute linguine with spaghetti or fettuccine if preferred.
- Use freshly grated Parmesan for the best flavor and creamy texture.