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