Garlic Butter Meatballs with Creamy Parmesan Linguine – Easy Meatball Recipes
Some nights, I just want comfort food that hits every craving without turning my kitchen into a disaster zone. This garlic butter meatballs with creamy Parmesan linguine? It’s a weeknight hero. The meatballs are golden, tender, and dripping with buttery garlic goodness. And that pasta? Oh, it’s not just creamy—it’s a creamy hug from Parmesan heaven.
I first made this after a long Tuesday when I had half a pound of ground beef, no real plan, and a growling stomach. I tossed in some garlic, a little butter (okay, a lot), and boom—this dish was born. Now, it’s a staple whenever we need dinner fast but still want something that feels like a little treat.
If you love easy creamy pasta recipes and meatball dinner recipes that don’t require five pots or a culinary degree, this one’s for you. Bonus? Even picky eaters and grumpy teenagers clean their plates without me bribing them with dessert.
Servings: 4 servings
Ingredients
- 1 lb ground beef
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 8 oz linguine
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Drain and set aside.
- In a bowl, mix together ground beef, breadcrumbs, Parmesan, egg, Italian seasoning, salt, and pepper.
- Roll into meatballs, about 1.5 inches wide.
- Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches until browned and cooked through, about 8–10 minutes. Remove and set aside.
- Reduce heat to low and melt butter in the same skillet. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Pour in the cream and stir until it starts to simmer. Add the Parmesan and whisk until smooth.
- Return cooked linguine and meatballs to the skillet and toss gently to coat everything in the sauce.
- Serve with a sprinkle of parsley and a bit more Parmesan if you’re feeling wild.