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Garlic Butter Meatballs with Linguine

A close-up of golden brown garlic butter meatballs nestled in a bed of pasta, topped with fresh parsley and grated Parmesan.
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An elegant yet easy meatball dinner featuring tender pan-seared meatballs in a rich buttery garlic sauce, served over linguine and topped with Parmesan cheese. Perfect for weeknights or a special date night.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 12 ounces linguine
  • Salt for pasta water
  • Grated Parmesan cheese, for serving

Instructions

  1. In a large bowl, combine ground beef, breadcrumbs, 1/4 cup Parmesan cheese, egg, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined. Do not overmix.
  2. Roll the mixture into 1.5-inch meatballs. You should have about 16-20 meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer, working in batches if necessary, and brown on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
  4. Reduce heat to medium. Add butter to the same skillet. Once melted, add the thinly sliced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
  5. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute.
  6. Add chicken broth and bring to a simmer. Return the browned meatballs to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until meatballs are cooked through. The internal temperature should reach 160°F (71°C).
  7. While the meatballs simmer, cook linguine according to package directions in salted boiling water. Drain, reserving about 1/2 cup of pasta water.
  8. Stir heavy cream and chopped parsley into the skillet with the meatballs. Simmer for another 2-3 minutes until the sauce slightly thickens.
  9. Add the drained linguine to the skillet with the meatballs and sauce. Toss to coat. If the sauce seems too thick, add a little reserved pasta water to reach your desired consistency.
  10. Serve immediately, topped with extra grated Parmesan cheese.

Notes

  • For make-ahead, prepare the meatballs and sauce separately. Store in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven. Cook pasta just before serving.
  • To reheat, you can gently warm the meatballs and sauce in a skillet over low heat, adding a splash of broth or water if needed. Toss with freshly cooked pasta.
  • These meatballs can be frozen before or after cooking. If freezing raw meatballs, place them on a baking sheet until frozen, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Nutrition

Find it online: https://cutcooktaste.com/garlic-butter-meatballs/