If you’re craving a comforting dish, parmesan linguine and garlic butter meatballs might just hit the spot. This meal features moist meatballs infused with garlic and parmesan, all served over creamy pasta that will make your taste buds rejoice.
This recipe provides solutions for achieving tender meatballs, creamy sauce consistency, and balanced flavors in a convenient, family-friendly meal option.
I remember one busy weeknight when unexpected guests showed up. I had just enough time to whip up these meatballs and pasta. They fixed my earlier plan to serve takeout, the delicious aroma of garlic and parmesan filled my kitchen as everyone gathered around, hungry for a taste.
What I love about this recipe is how it strikes a balance between being quick and satisfying. In just about 40 minutes, you can create both the meatballs and the sauce, making it ideal for busy nights or cozy gatherings. If you enjoy simple yet tasty meals, give this a try alongside my Ground Beef Hash Brown Casserole for a hearty meal!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the linguine containing wheat-based gluten proteins in all standard varieties.
- The recipe contains Parmesan cheese and butter, so it is unsuitable for vegan diets or dairy-free diets.
- This recipe does not meet keto or low-carb diets due to the high carbohydrate content from the linguine pasta.
- The recipe is vegetarian since it includes ground beef, making it unsuitable for vegetarian diets.
- The recipe is nut-free, containing no nuts or nut derivatives in any of the listed ingredients.
Why You Will Love This Recipe
- Easy Preparation This recipe comes together quickly, with just 15 minutes of prep time. You’ll find it simple to mix the ingredients together, shape the meatballs, and whip up the creamy sauce without any hassle.
- Comforting Flavor The rich combination of garlic butter in the meatballs and the creamy Parmesan sauce creates a satisfying flavor profile. Each forkful is a delightful mixture that warms you up, making it a go-to meal for any cozy night.
- Texture Contrast The meatballs have a lovely, tender texture that pairs beautifully with the smooth linguine. This contrast invites you to savor each bite, enhancing the overall dining experience.
- Make-Ahead Convenience You can prepare the meatballs ahead of time and freeze them for later use. This allows you to enjoy a homemade meal in a flash, even on busy weeknights.
How to Make Parmesan Linguine and Garlic Butter Meatballs
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stove-top
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious garlic butter meatballs served with creamy Parmesan linguine, perfect for a family-friendly meal.
Ingredients
Scale
- 1 lb (454 g) ground beef (80/20 recommended for juiciness)
- 1/2 cup (60 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese, preferably fresh and finely grated
- 1 large egg
- 8 oz (227 g) linguine pasta (semolina recommended for good texture)
- 1 cup (240 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- Fresh parsley, for garnish (vibrant green leaves preferred)
- 2 cloves garlic, minced (fresh is essential for best flavor)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt, to taste
- Freshly cracked black pepper, to taste (grind fresh for best flavor)
Instructions
- Step 1: In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and freshly cracked pepper. Mix gently until just combined. Do not overwork the mixture, as this will keep the meatballs tender and juicy.
- Step 2: Roll the meat mixture into uniform meatballs approximately 1 to 1.5 inches (2.5 to 3.8 cm) in diameter. Maintaining even size ensures they cook evenly throughout.
- Step 3: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs. Cook, turning occasionally, until browned on all sides and fully cooked through—about 8 to 10 minutes. Confirm doneness with a meat thermometer aiming for an internal temperature of 160°F (71°C). Remove meatballs from skillet and set aside.
- Step 4: While meatballs cook, bring a large pot of salted water to a boil. Add the linguine and cook according to package directions, typically 8 to 10 minutes, until al dente with a slight firmness. Drain the pasta, reserving approximately 1 cup (240 ml) of pasta cooking water, then set the pasta aside.
- Step 5: In the same skillet used for the meatballs, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care to prevent burning which causes bitterness.
- Step 6: Pour in the heavy cream and bring to a gentle simmer. Cook for about 3 minutes, stirring occasionally, until the sauce thickens slightly but does not scorch.
- Step 7: Add the drained linguine into the skillet with the creamy sauce. Toss well to coat all strands evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen the sauce to desired consistency.
- Step 8: Plate the creamy Parmesan linguine and top generously with the garlic butter meatballs. Garnish with fresh parsley leaves. Serve immediately to enjoy optimal flavor and texture.
Notes
- Room Temperature: Store parmesan linguine and garlic butter meatballs in an airtight container at room temperature for up to 2 days. Consume promptly.
- Refrigeration: Keep the dish in an airtight container in the refrigerator for up to 4 days. Reheat gently to maintain the sauce’s creamy texture.
- Freezing: Wrap meatballs and linguine separately in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If meatballs are not browning properly, pat them dry with paper towels before cooking to improve color and texture.
- To prevent sauce from thickening too quickly or burning, add 2 tablespoons of reserved pasta water during simmering if necessary.
- Keep meatballs uniform in size, around 1.5 inches (3.8 cm), to ensure they cook evenly.
- Remove garlic from heat as soon as it becomes fragrant (about 1 minute) to avoid bitterness caused by burning.
- If linguine overcooks, rinse immediately under cold water to stop the cooking process and preserve firmness.
- Serve with garlic bread or steamed broccoli for a complete meal.
- Light arugula salad or roasted asparagus also pairs well.
- This dish can be used to make meatball subs or pasta salads, or added to rice dishes and grain bowls for extra protein.
- For additional flavor variety, top with marinara sauce, crushed red pepper, fresh basil, or extra Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Linguine: Look for a high-quality, semolina linguine for great texture. Avoid overcooked pasta; it should have a nice bite that holds the sauce well.
- Parmesan cheese: Use fresh, finely grated Parmesan for better flavor and texture. Pre-grated versions can lack richness; consider brands like Kerrygold or Bel Gioioso.
- Ground beef: Choose 80/20 ground beef for juicy meatballs. Lean options may dry out during cooking, while fattier cuts can add unwanted grease.
- Garlic: Fresh garlic cloves are a game changer. Mince them yourself to avoid the bitterness of jarred garlic; check for plumpness and firmness.
- Butter: Use unsalted butter for control over flavors. It adds richness to the sauce without overwhelming it, ensuring a creamy texture.
- Parsley: Fresh parsley brightens the dish; look for vibrant green leaves. Dried parsley won’t deliver the same freshness, so stick with fresh where possible.
- Black pepper: Freshly cracked black pepper gives a warm spice. Pre-ground pepper lacks complexity, so grind your own for the best flavor punch.
- Linguine: Look for a high-quality, semolina linguine for great texture. Avoid overcooked pasta; it should have a nice bite that holds the sauce well.
- Parmesan cheese: Use fresh, finely grated Parmesan for better flavor and texture. Pre-grated versions can lack richness; consider brands like Kerrygold or Bel Gioioso.
- Ground beef: Choose 80/20 ground beef for juicy meatballs. Lean options may dry out during cooking, while fattier cuts can add unwanted grease.
- Garlic: Fresh garlic cloves are a game changer. Mince them yourself to avoid the bitterness of jarred garlic; check for plumpness and firmness.
- Butter: Use unsalted butter for control over flavors. It adds richness to the sauce without overwhelming it, ensuring a creamy texture.
- Parsley: Fresh parsley brightens the dish; look for vibrant green leaves. Dried parsley won’t deliver the same freshness, so stick with fresh where possible.
- Black pepper: Freshly cracked black pepper gives a warm spice. Pre-ground pepper lacks complexity, so grind your own for the best flavor punch.
Recipe Tips
- If your meatballs are not browning, pat them dry with paper towels before cooking to promote better color and texture.
- When your creamy sauce thickens too quickly, add 2 tablespoons of reserved pasta water during simmering to reach the desired consistency.
- For evenly cooked meatballs, keep them uniform in size, around 1.5 inches, before placing them in the skillet.
- If garlic burns while sautéing, remove it from heat after 1 minute or until fragrant to prevent bitterness.
- When linguine is overcooked, immediately rinse it under cold water to stop the cooking process and maintain a firm texture.
Serving Suggestions
Serve with garlic bread or steamed broccoli. A light arugula salad or roasted asparagus pairs well too.
Use to make meatball subs or pasta salads. Add to rice dishes or grain bowls for extra protein.
Top with marinara sauce or crushed red pepper for added flavor. Fresh basil or a sprinkle of extra Parmesan works well too.
Recipe variations
- You can use ground turkey instead of beef for the meatballs to reduce fat content while keeping them moist and flavorful using the same 1 lb measurement as the foundation recipe.
- Add sun-dried tomatoes, about 1/4 cup chopped, to the creamy Parmesan linguine sauce to introduce a subtle tang that complements the garlic butter meatballs well.
- Either gluten-free or traditional linguine can work for the pasta; if using gluten-free, adjust cooking time based on package directions to prevent overcooking.
- If using this recipe for a larger group, double all ingredient amounts and cook the meatballs in batches to avoid overcrowding the skillet for even browning and doneness.
Save This Recipe!
How to Store?
To keep your parmesan linguine and garlic butter meatballs fresh and delicious, follow these storage tips:
Room Temperature: Store parmesan linguine and garlic butter meatballs in an airtight container at room temperature up to 2 days. Consume promptly.
Refrigeration: Place the dish in an airtight container in the refrigerator. Keep for up to 4 days, reheating gently to maintain sauce texture.
Freezing: Wrap meatballs and linguine separately in plastic wrap, then place in a freezer bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
- Pumpkin Cream Cheese Monkey Bread
- Pumpkin Spice Biscuits
- Pumpkin Snickerdoodle Scones
- Classic Pumpkin Loaf
If you enjoyed this Parmesan Linguine and Garlic Butter Meatballs or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
