Parmesan Linguine with Garlic Butter Meatballs
A creamy and flavorful dish featuring succulent meatballs in a rich garlic butter sauce paired with tender linguine pasta, perfect for a comforting dinner.
Ingredients
Pasta and Meatball Ingredients
- 12 ounces Linguine pasta
- 1 pound Ground meat (beef, chicken, or turkey) Your choice of meat
- 4 cloves Garlic, minced
- ½ cup Parmesan cheese, grated Divided
- 6 tablespoons Butter Divided
- 1 each Egg, beaten
- ½ cup Breadcrumbs Preferably Italian seasoned
- to taste Salt
- to taste Pepper
- 2 tablespoons Parsley, chopped Optional for garnish
Instructions
Cooking the Pasta
- In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Preparing the Meatballs
- In a mixing bowl, combine the ground meat, minced garlic, beaten egg, breadcrumbs, half of the grated Parmesan cheese, salt, and pepper. Mix gently until just combined.
- Use your hands to form small meatballs, about 1 inch in diameter.
Cooking the Meatballs
- In a large skillet over medium heat, melt 4 tablespoons of butter. Add the meatballs in a single layer, cooking for about 5-7 minutes on each side until they are browned and cooked through.
Making the Garlic Butter Sauce
- Remove the cooked meatballs from the pan, and add the remaining butter to the skillet. Once melted, stir in the reserved pasta water, bringing it to a simmer.
Combining Everything
- Add the cooked linguine to the skillet, tossing to coat thoroughly in the garlic butter sauce. Add the meatballs back to the pan, gently tossing them with the pasta.
- Remove from heat and sprinkle the remaining Parmesan cheese on top. Garnish with freshly chopped parsley, if desired. Serve immediately and enjoy!
Notes
Mix gently when forming meatballs to avoid toughness. Easily customize with favorite herbs or veggies. For a thicker sauce, gradually add more reserved pasta water. Pan-fry meatballs longer for a crispier texture.