Garlic Butter Meatballs
An irresistible dish that combines tender, juicy meatballs with a rich and creamy garlic butter sauce, served over linguine for a comforting family meal.
Ingredients
For the Meatballs
- 1 lb ground beef Choose grass-fed if possible for a richer taste and texture.
- ½ cup breadcrumbs Adds crunch and helps bind the meatballs.
- ¼ cup Parmesan, grated Imparts a nutty flavor that's irresistible.
- 1 large egg Acts as a binding agent.
- 2 cloves garlic, minced Essential for flavor.
- 1 tsp Italian seasoning Elevates the dish.
- to taste Salt and pepper Enhance overall taste.
- 2 tbsp butter Adds richness to the meatballs.
- 2 tbsp olive oil For searing the meatballs.
For the Sauce
- 2 tbsp butter Infuses the sauce with richness.
- 3 cloves garlic, minced More garlic, more flavor!
- 1½ cups heavy cream Makes the sauce luscious.
- ¾ cup Parmesan Provides an added layer of cheesiness.
- ½ tsp Italian seasoning Ensures a cohesive flavor profile.
- 2 tbsp fresh parsley, chopped Adds freshness and color.
For the Pasta
- 12 oz linguine Pairs perfectly with the sauce.
Instructions
Preparation
- In a large bowl, combine the ground beef, breadcrumbs, ¼ cup Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined.
- Roll the mixture into 20-24 evenly sized meatballs.
Cooking the Meatballs
- In a skillet over medium heat, heat the butter and olive oil. Add the meatballs and brown for about 8-10 minutes, turning occasionally.
Cooking the Pasta
- Bring salted water to a boil in a large pot and cook the linguine according to package directions, reserving ½ cup of pasta water before draining.
Making the Sauce
- In the same skillet after removing the meatballs, add 2 tablespoons of butter and minced garlic. Sauté until fragrant, about a minute.
- Stir in the heavy cream, ¾ cup Parmesan, and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens.
Combining Everything
- Return the meatballs to the skillet, add the drained pasta, and toss gently in the sauce. Use reserved pasta water to adjust the sauce's consistency. Garnish with chopped parsley.
Notes
For quicker prep, use pre-made frozen meatballs. Avoid overmixing the meat to keep the meatballs tender. Store leftovers in an airtight container for up to 3 days.