Easy Garlic Butter Meatballs over Creamy Parmesan Linguine Recipe
This recipe features easy-to-make garlic butter meatballs baked to golden perfection, served over creamy Parmesan linguine. The flavorful meatballs soak in a rich garlic butter sauce, complemented by a smooth, cheesy pasta base, perfect for a comforting main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For the Meatballs:
- 1 lb (450g) ground meat (beef, turkey, or chicken)
- 1/2 cup breadcrumbs (or almond flour for a low-carb option)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Garlic Butter Sauce:
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Creamy Parmesan Linguine:
- 8 oz (225g) linguine (or your preferred pasta)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Prepare meatball mixture: In a large bowl, combine the ground meat, breadcrumbs, grated Parmesan, egg, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form meatballs: Shape the mixture into small, approximately 1-inch diameter meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake meatballs: Bake in the preheated oven for 20-25 minutes until the meatballs are cooked through and golden brown on the outside.
- Cook linguine: While the meatballs are baking, cook the linguine according to package instructions until al dente. Drain and set aside.
- Prepare garlic butter sauce: In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Toss meatballs in garlic butter: Add the baked meatballs to the skillet and gently toss to coat them evenly with the garlic butter sauce, allowing the flavors to meld.
- Make creamy Parmesan sauce: In a pot, warm the heavy cream over low heat. Stir in Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked linguine to the creamy Parmesan sauce, tossing well to coat the pasta evenly with the sauce.
- Serve: Plate the creamy Parmesan linguine and top with the garlic butter meatballs. Garnish with fresh chopped parsley for a bright, fresh finish.
Notes
- For extra flavor, season meatballs with Italian herbs like oregano, basil, or a pinch of red pepper flakes.
- Leftover meatballs can be refrigerated for up to 3 days and reheat well for meal prepping.
- If you prefer a thicker sauce, simmer the heavy cream for a few extra minutes before adding Parmesan cheese to reduce it.
Keywords: garlic butter meatballs, creamy Parmesan linguine, easy meatball recipe, baked meatballs, Italian main dish, garlic butter sauce
