Parmesan Linguine & Garlic Butter Meatballs
A comforting pasta dish featuring tender meatballs in a rich garlic butter sauce served over linguine, topped with Parmesan.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 1 lb Ground Beef
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan Cheese
- 1 large Egg
- 2 cloves Garlic minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 3 tablespoons Unsalted Butter
- 2 cloves Garlic minced (for sauce)
- 0.25 cup Fresh Parsley chopped
- 12 oz Linguine Pasta
- 1 cup Grated Parmesan Cheese for the sauce
- 1 cup Heavy Cream
- Additional Parmesan Cheese and Parsley for garnish
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix until well combined.
- Shape the mixture into meatballs about 1 inch in diameter.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs and set aside.
- In the same skillet, lower the heat and add unsalted butter and minced garlic. Sauté for about 1 minute until fragrant.
- Return the cooked meatballs to the skillet, adding chopped parsley and tossing to coat.
- Meanwhile, cook the linguine in a pot of salted boiling water according to package instructions until al dente. Drain and reserve some pasta water.
- In a separate pot, combine heavy cream and grated Parmesan cheese over medium heat, stirring until smooth.
- Add the cooked linguine to the creamy sauce, tossing to coat. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Season with salt and black pepper to taste, and serve immediately topped with meatballs and extra Parmesan and parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.