Garlic Butter Meatballs over Creamy Parmesan Linguine

Garlic Butter Meatballs over Creamy Parmesan Linguine

Introduction

Garlic Butter Meatballs over Creamy Parmesan Linguine is a delightful dish that combines juicy meatballs and a rich, creamy sauce. This meal is perfect for family dinners or gatherings with friends. The flavor of garlic butter adds a special touch to the meatballs, while the creamy linguine creates a comforting base. It’s an easy and satisfying recipe that everyone will love!

Why Make This Recipe

You should try making Garlic Butter Meatballs over Creamy Parmesan Linguine because it is quick, flavorful, and crowd-pleasing. The meatballs are packed with delicious garlic and cheese flavors, and the creamy sauce brings everything together. This recipe is also versatile; you can add your favorite vegetables or adjust the spice level to suit your taste. Plus, it’s a great way to impress your family or guests without spending all day in the kitchen!

How to Make Garlic Butter Meatballs over Creamy Parmesan Linguine

Ingredients

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• Salt and pepper, to taste
• 2 tbsp olive oil (for cooking)
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped (for garnish)
• 8 oz linguine pasta
• 1 tbsp butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. Cook the linguine in a large pot of salted boiling water according to package instructions. Drain and set aside.
2. In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined, then shape into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches until browned on all sides and fully cooked, about 8-10 minutes. Remove and set aside.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
5. Return the cooked meatballs to the skillet and toss them in the garlic butter sauce. Cover and keep warm.
6. In a separate pan, melt 1 tbsp butter over medium heat. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
7. Toss the cooked linguine in the creamy Parmesan sauce until well coated. Plate the linguine and top with garlic butter meatballs. Garnish with fresh parsley and serve warm.

How to Serve Garlic Butter Meatballs over Creamy Parmesan Linguine

Serve Garlic Butter Meatballs over Creamy Parmesan Linguine in a large bowl or on plates. You can add extra Parmesan cheese on top and sprinkle some fresh parsley for a pop of color. Pair it with a side salad or garlic bread for a complete meal.

How to Store Garlic Butter Meatballs over Creamy Parmesan Linguine

To store leftovers, let the dish cool down to room temperature. Place the meatballs and linguine in an airtight container. They can be kept in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of cream or water to refresh the sauce.

Tips to Make Garlic Butter Meatballs over Creamy Parmesan Linguine

• For extra flavor, let the meatball mixture sit for 15-30 minutes before cooking.
• Use fresh herbs instead of dried for a brighter taste.
• If you like a bit of heat, add more red pepper flakes or pinch of cayenne pepper.

Variation

You can easily make this recipe with ground turkey or chicken instead of beef. For a lighter option, you could use zucchini noodles or whole wheat pasta for the linguine. Adding vegetables like spinach or bell peppers into the dish can also enhance its nutritional value.

FAQs

1. Can I freeze the meatballs?

Yes, you can freeze the cooked meatballs. Place them in a single layer on a baking sheet to freeze them first, then transfer them to a freezer-safe container. They can be stored for up to 3 months.

2. Is there a vegetarian option for this recipe?

Absolutely! You can substitute the ground beef with a meat substitute like plant-based ground meat or lentils. Just adjust the seasoning according to your taste.

3. How can I make this dish spicier?

To add more spice, increase the amount of red pepper flakes in the garlic butter sauce, or add a dash of hot sauce when mixing the creamy Parmesan sauce.

Enjoy making and indulging in this delicious Garlic Butter Meatballs over Creamy Parmesan Linguine!

Garlic Butter Meatballs over Creamy Parmesan Linguine

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A delightful dish of juicy meatballs bathed in garlic butter, served over rich and creamy Parmesan linguine.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• Salt and pepper, to taste
• 2 tbsp olive oil (for cooking)
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped (for garnish)
• 8 oz linguine pasta
• 1 tbsp butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

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Instructions

1. Cook the linguine in a large pot of salted boiling water according to package instructions. Drain and set aside.
2. In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined, then shape into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches until browned on all sides and fully cooked, about 8-10 minutes. Remove and set aside.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
5. Return the cooked meatballs to the skillet and toss them in the garlic butter sauce. Cover and keep warm.
6. In a separate pan, melt 1 tbsp butter over medium heat. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
7. Toss the cooked linguine in the creamy Parmesan sauce until well coated. Plate the linguine and top with garlic butter meatballs. Garnish with fresh parsley and serve warm.

Notes

For extra flavor, let the meatball mixture sit for 15-30 minutes before cooking. You can also substitute ground beef with turkey or chicken.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Skillet Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 650mg
• Fat: 27g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 85mg

Keywords: meatballs, pasta, garlic butter, creamy sauce, Italian recipe