Easy Garlic Butter Meatballs served over creamy Parmesan linguine
Enjoy a delicious and comforting meal with these Easy Garlic Butter Meatballs, perfectly paired with creamy Parmesan linguine. This dish is rich in flavor and easy to prepare, making it ideal for a weeknight dinner.
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 pot for boiling pasta
- 1 skillet
- 1 whisk
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
Ingredients
- 1 pound ground beef Can substitute with ground turkey or chicken.
- 1 cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced Adjust according to taste.
- 1 large egg
- 1 teaspoon dried Italian herbs
- to taste salt
- to taste black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ teaspoon crushed red pepper flakes Optional.
- 8 ounces linguine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley For garnish.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, minced garlic, egg, dried Italian herbs, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Drizzle with olive oil.
- Bake the meatballs in the preheated oven for 15-18 minutes or until cooked through and golden brown.
- While the meatballs are baking, cook the linguine according to package instructions in a pot of salted boiling water. Drain and set aside.
- In a skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
- Pour in the chicken broth and crushed red pepper flakes (if using), and let it simmer for 3-4 minutes. Season with salt and black pepper.
- Lower the heat and stir in the heavy cream and grated Parmesan cheese, mixing until the sauce is well combined and creamy.
- Toss the cooked linguine in the sauce until fully coated. If the sauce is too thick, add a splash of pasta water to reach desired consistency.
- Serve the creamy linguine on plates topped with the garlic butter meatballs, and garnish with chopped fresh parsley.
Notes
You can substitute ground beef with ground turkey or chicken if preferred. Feel free to adjust the amount of garlic in the recipe according to your taste. This dish pairs well with a side salad or garlic bread for a complete meal.