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Garlic Butter Meatballs

Garlic Butter Meatballs Over Creamy Parmesan Linguine Delight

Enjoy the irresistible Garlic Butter Meatballs with Creamy Parmesan Linguine, a family-friendly dinner that satisfies even the pickiest eaters.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef Can substitute with ground turkey or chicken.
  • 1/2 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
  • 1/4 cup grated Parmesan cheese Vegan cheese can be used as a substitute.
  • 1 large egg Can be replaced with a flax egg for a vegan option.
  • 2 cloves garlic, minced Roasted garlic can be used for a sweeter taste.
  • 1 tsp dried oregano Fresh oregano can be used as an alternative.
  • 1 tsp dried basil Fresh basil can enhance the flavor.
  • Salt and pepper To taste.
For the Creamy Sauce
  • 2 tbsp butter Plant-based butter can be used for a dairy-free option.
  • 1 cup heavy cream Coconut milk is a great dairy-free substitute.
  • 1/2 cup grated Parmesan cheese Use dairy-free cheese if needed.
  • 2 cloves garlic, minced Additional garlic for more flavor.
  • Salt and pepper To taste.
For the Pasta
  • 8 oz linguine pasta Can be substituted with whole grain or zucchini noodles.
  • Fresh parsley For garnish.

Equipment

  • skillet
  • Mixing bowl
  • pot

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano and basil, along with salt and pepper to taste. Mix until just combined and form into equal 1-1.5 inch meatballs.
  2. Heat olive oil in a skillet over medium heat. Add the meatballs, cook for 8-10 minutes until golden brown and cooked through. Remove and set aside.
  3. Bring salted water to a boil and cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water, drain and set aside.
  4. In the same skillet, melt butter over medium heat, sauté minced garlic for about 1 minute until fragrant.
  5. Pour in heavy cream, let it simmer for about 3 minutes. Gradually add grated Parmesan, mixing well until melted.
  6. Fold in drained linguine, ensuring it’s well-coated with the creamy sauce. Add reserved pasta water if the sauce is too thick.
  7. To serve, place creamy linguine on plates, top with meatballs, and garnish with parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

For extra tender meatballs, avoid overmixing the meat mixture. Ensure meatballs are even size for uniform cooking. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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