Description
A comforting and flavorful dish featuring juicy garlic butter meatballs served atop creamy Parmesan linguine. This recipe combines tender ground beef meatballs infused with herbs and garlic, perfectly browned in a skillet, alongside linguine tossed in a rich cream and Parmesan sauce. Garnished with fresh parsley, this meal is ready in 40 minutes and serves 4, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Meatballs
- 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
- 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
Pasta and Sauce
- 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)
Instructions
- Prep the meatball mixture: In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, dried basil, salt, and freshly cracked pepper. Mix gently until just combined to keep the meatballs tender and juicy.
- Shape the meatballs: Roll the mixture into uniform balls about 1 to 1.5 inches (2.5 to 3.8 cm) in diameter to ensure even cooking throughout.
- Cook the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs carefully. Cook them, turning occasionally, until browned on all sides and fully cooked through, about 8 to 10 minutes. Check the internal temperature with a meat thermometer aiming for 160°F (71°C). Remove the meatballs from the skillet and set aside.
- Cook the linguine: While the 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. Drain the pasta, reserving about 1 cup (240 ml) of pasta water. Set the pasta aside.
- Sauté garlic for sauce: In the same skillet used for meatballs, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, making sure it doesn’t burn to avoid bitterness.
- Make the cream sauce: Pour in the heavy cream and bring it to a gentle simmer. Cook, stirring occasionally, for about 3 minutes until the sauce thickens slightly without scorching.
- Toss pasta in sauce: Add the drained linguine to the skillet with the cream sauce. Toss well to coat all strands evenly. If the sauce is too thick, add some reserved pasta water a little at a time to reach your desired consistency.
- Serve: Plate the creamy Parmesan linguine and top generously with the garlic butter meatballs. Garnish with fresh parsley leaves and serve immediately for the best flavor and texture.
Notes
- Use 80/20 ground beef for juicier meatballs.
- Do not overmix meatball ingredients to keep them tender.
- To avoid burnt garlic, watch carefully while sautéing and remove from heat if it browns too fast.
- Reserve pasta cooking water to adjust sauce consistency as needed.
- For a richer flavor, freshly grate the Parmesan cheese instead of using pre-grated.
- Internal temperature of meatballs should reach 160°F (71°C) for safe consumption.
