Parmesan Linguine & Garlic Butter Meatballs
A quick and flavorful American dish combining tender garlic butter meatballs with creamy Parmesan linguine. Perfect for families or busy weeknights, this recipe balances bold flavors and effortless preparation.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: easy dinner
- Method: Stir-Frying, Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
1 lb ground beef
1 large egg, lightly beaten
½ cup breadcrumbs
¼ cup Parmesan, finely grated
3 tbsp fresh parsley, chopped
8 garlic cloves, minced
½ tsp kosher salt
½ tsp black pepper
1 tbsp olive oil
4 tbsp unsalted butter
¼ tsp red pepper flakes (optional)
1 tbsp lemon juice
12 oz linguine
1 tbsp unsalted butter
¾ cup heavy cream
¾ cup Parmesan, finely grated
Pasta water as needed
Instructions
Preheat oven to 375°F (190°C)
Mix meatball ingredients (ground beef, egg, breadcrumbs, ¼ cup Parmesan, 2 tbsp parsley, 3 minced garlic cloves, salt, pepper) in a bowl
Form into 12 meatballs and sear in olive oil in a skillet
Bake for 8-10 minutes until cooked through
For garlic butter sauce: Cook 4 tbsp butter in a pan, sauté remaining garlic, add lemon juice, red pepper flakes, and 1 tbsp parsley
For linguine: Boil and drain, then toss with 1 tbsp butter, heavy cream, ¾ cup Parmesan, and pasta water to loosen
Plating: Place pasta in bowls and top with meatballs and garlic butter sauce
Notes
Substitute half the beef with ground lamb for richer flavor
Skip red pepper flakes for milder heat
Use panko breadcrumbs for lighter texture
Reserve pasta water to adjust sauce consistency