This gаrliс butter meаtbаlls served over creamy linguine are perfect for nights when you dont want to spend hours cooking . The meatbal ls are soft and full of flavor , and the cheese sauce just hugs the pasta . Its quick , simple and tastes like you went all day in the kitchen .
The garlic and butter hit hard , and the sauce is smooth . It feels like a big hug on a plate . You get a mix of creamy , savory and a tiny bit of salt that all come together .
In today s busy world its nice to have a recipe that you can whip up fast ; no fancy skill needed ; just mix , cook and eat . Even if you are a student or a parent with a busy schedule this dish got your back .
Why Youll Love This Recipe
this dish feels fancy but is super easy . you get garlic flavor in every meatball and the cheese sauce makes it taste rich . each bite is soft , cheesy and full of garlic aroma . its a meal that you wont forget in a hurry .
besides tasting good it dont take long to make ; under 30 minutes and youll be eating . just mix ingredients , brown the meatbal ls and cook pasta while you make sauce .
also you can use beef , turkey or even vegan meat . swap the nutritious stuff if you like . and you can use gluten free pasta or light cream if thats your thing .
Ingredients You ll Need
to make this meal grab these things :
Meatball Ingredients
- Ground Meat: beef , turkey or plant based works .
- Breadcrumbs: helps the meatballs stick together and give some crunch .
- Garlic: fresh minced garlic is best for real flavor .
- Parsley: adds some color and freshness .
- Egg: helps bind meаtbаlls so they dont fall apart .
- Parmesan Cheese: grated cheese that makes them richer .
- Salt and Pepper: season to your taste .
Linguine and Sauce Ingredients
- Linguine: pasta that soaks up the sauce well .
- Heavy Cream: for a creamy sauce .
- Butter: makes the gаrliс sauce rich .
- Garlic: adds extra flavor in the sauce .
- Salt and Pepper: to taste .
- Optional: fresh herbs or red pepper flakes for garnish .
How to Make Easy Garlic Butter Meatballs
Preparing the Meatballs
start by mixing ground meat , breadcrumbs , minced garlic , chopped parsley , egg , parmesan and salt and pepper in a big bowl . use your hands to mix but dont overwork , or they get tough .
wet your hands with water so meat dont stick and roll into balls about golf ball size . put them on a sheet while you heat your skillet or oven .
Cooking the Meatballs
you can pan fry or bake . for a crusty outside heat a pan with oil on medium high heat , cook meatbal ls about 5-6 minutes till browned all around . or bake at 400°F (200°C) for 20 minutes till done inside .
check inside with a meat thermometer if you got one ; should read 165°F (75°C) .
Preparing Creamy Parmesan Linguine
Cooking the Linguine
while meatballs cook bring a pot of water to boil , add salt , then pasta . cook 8-10 minutes till al dente . reserve a cup of pasta water and then drain .
Making the Sauce
in a skillet melt butter on medium heat , add minced garlic and cook 1-2 minutes dont let it burn .
pour in heavy cream and stir till it gets thicker . add parmesan and stir till melted . season with salt and pepper . if sauce too thick add some pasta water till it’s right .
toss cooked linguine in sauce till coated .
Combining the Dish
serve sauce pasta on plate and top with meatbal ls . sprinkle parsley or red pepper flakes on top if you like .
add garlic bread or salad on side for a full meal .
Customization Tips
Dietary Alternatives
swap gluten free pasta or use plant cream and nutritional yeast for dairy free . add veggies like spinach , mushrooms or zucchini in the sauce for more color .
Serving Suggestions
pair with a white wine or lemon vinaigrette salad for a nice contrast .
Storing and Reheating Leftovers
keep leftovers in fridge up to 3 days in airtight container . you can freeze meatballs and sauce separately up to 3 months .
reheat in a skillet over medium heat with a splash of water or cream to keep sauce smooth . for microwave cover dish so meatballs dont dry out .
FAQs
What is the best meat to use for meatballs?
ground beef is classic but turkey , chicken or plant based are good too .
Can I make meatballs ahead of time?
yeah , you can mix and form then refrigerate one day ahead or freeze . thaw overnight before cooking .
How do I know when meatballs are done?
use a meat thermometer ; they need to hit 165°F (75°C) inside .
What pasta else can I use?
spaghetti , fettuccine or penne all work fine . pick what you like .
Can I make this dairy free?
sure , use coconut or cashew cream and nutritional yeast for cheesy taste .
Conclusion
this easy garliс butter meatbal ls over creamy parmesan linguine is simple , quick and packed with flavor . give it a try and share how it went in comments below .
Easy Garlic Butter Meatballs served over creamy Parmesan linguine
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 large skillet
- 1 pot for boiling linguine
- 1 colander
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces linguine
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1-inch in diameter, and place them on the prepared baking sheet.
- Drizzle olive oil over the meatballs. Bake in the preheated oven for about 15-20 minutes, or until cooked through and browned.
- Meanwhile, bring a pot of salted water to a boil and cook the linguine according to the package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in grated Parmesan cheese and season with salt and pepper. Cook for 2-3 minutes until the sauce thickens slightly.
- Add the cooked linguine to the skillet and toss to coat the pasta in the creamy sauce.
- Once the meatballs are done, add them to the skillet with the linguine, tossing gently to combine.
- Serve hot, garnished with chopped parsley if desired.
