Description
This Garlic Butter Meatballs with Linguine recipe combines the best of both worlds: savory, garlicky meatballs nestled in a rich butter sauce, all swirled around perfectly cooked linguine.Â
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 egg
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
For the Sauce and Pasta:
- 12 oz linguine
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup white wine or chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Prepare the Meatballs:
In a large bowl, mix ground meat, breadcrumbs, Parmesan, garlic, egg, parsley, salt, and pepper until just combined. Form into 1-inch meatballs. - Cook the Meatballs:
Heat a large skillet over medium heat and add a drizzle of olive oil. Brown the meatballs on all sides, then remove them from the skillet and set aside. - Cook the Pasta:
In a large pot of salted boiling water, cook the linguine until al dente. Reserve 1 cup of pasta water, then drain. - Make the Sauce:
In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in red pepper flakes (if using) and deglaze the pan with white wine or chicken broth. - Combine Everything:
Return the meatballs to the skillet and simmer until cooked through. Add the linguine and toss to coat. Stir in Parmesan cheese, using reserved pasta water to adjust the sauce’s consistency. - Finish and Serve:
Garnish with fresh parsley and serve immediately.