Easy Garlic Butter Meatballs Linguine

Easy Garlic Butter Meatballs with Creamy Parmesan Linguine brings together two favorite comforts in one dish. Juicy meatballs flavored with garlic and Italian seasoning rest on a bed of rich, cheesy pasta for a dinner that always feels celebratory yet simple enough for a busy weeknight.

The first time I made this was for a last minute family gathering. Everyone begged for seconds and I was left with barely enough for lunch the next day. This dish has quickly become a dinner table favorite.

Ingredients

• Ground beef or pork: or use a blend for extra juiciness and savory flavor look for good quality with a little fat for the best texture
• Breadcrumbs: bind the meatballs and help them stay tender choose fresh or panko for a lighter texture
• Grated Parmesan cheese: brings umami richness to both the meatballs and sauce grate your own for the best flavor
• Egg: helps hold the meatballs together use a large fresh egg for ideal results
• Garlic: gives a punch of classic Italian flavor buy firm heads and use fresh cloves
• Italian seasoning: blends herbs to enhance every component check the date for freshness
• Salt and black pepper: round out all the flavors use kosher salt for more control
• Butter: makes everything luscious use unsalted for better flavor balance
• Olive oil: creates a crisp sear on the meatballs and adds flavor pick extra virgin for best taste
• Linguine: is the pasta base that soaks up the creamy sauce cook just to al dente for perfect bite
• Heavy cream: turns the sauce into a silky blanket for the pasta use full fat for creaminess
• Fresh parsley: brightens everything and adds color chop right before using for fragrance

Step-by-Step Instructions

Mix the Meatball Base:

In a large mixing bowl combine the ground meat breadcrumbs Parmesan egg minced garlic Italian seasoning salt and pepper. Use clean hands or a sturdy spatula to mash until everything looks evenly mixed and there are no dry spots.

Shape the Meatballs:

Using a tablespoon or small scoop pinch off pieces of the meat mixture and roll gently between your palms to form balls about one inch across. Place them on a plate in a single layer to keep them from sticking together.

Brown the Meatballs:

Put the olive oil and butter into a wide skillet and heat over medium. Once the butter melts and sizzles add the meatballs in a single layer making sure they are not crowded. Cook for about eight to ten minutes turning every couple of minutes so all sides turn a deep golden and the centers are just cooked through. Transfer to a plate lined with paper towels.

Cook the Linguine:

While the meatballs brown fill a large pot with water and bring it to a full boil. Add a big pinch of salt and drop in the linguine. Cook according to the package direction until it is al dente and still has a little bite. Scoop out a cup of pasta water before draining.

Make the Parmesan Cream Sauce:

In the same skillet used for the meatballs drop in the butter and let it melt over medium. Toss in the minced garlic and stir until you smell it sweet and fragrant after about a minute. Pour in the heavy cream and Italian seasoning stirring often while it slowly simmers and thickens for a few minutes.

Melt in the Cheese:

Sprinkle in the grated Parmesan while gently stirring. Keep going until the cheese is fully melted and the sauce looks thick and smooth. Taste and add salt or pepper if it needs a boost.

Toss Pasta with Sauce:

Add the drained linguine directly into the skillet with the sauce. Use tongs to toss so every strand is glossy and well coated. If the sauce feels a bit thick stir in a splash or two of reserved pasta water until you like the consistency.

Plate the Dish:

Arrange the meatballs over the creamy pasta. Finish with fresh parsley and a bit more Parmesan. Serve hot and enjoy right away.

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Parmesan is my favorite part of this dish. I love how it melts right into the sauce and adds so much flavor with just a handful. One night when my kids made dinner for my birthday they insisted on extra cheese and everyone agreed it was the best version yet.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. For the best texture reheat pasta and meatballs together with a splash of milk or cream in a covered pan over low heat. You can freeze the meatballs separately for up to two months and add fresh cooked pasta when you are ready to serve.

Ingredient Substitutions

If you are out of heavy cream try using half and half or whole milk with a little extra grated cheese for body. For a gluten free version use gluten free breadcrumbs and pasta. Ground turkey can also work in place of beef or pork but add a splash of olive oil to keep the meatballs moist.

Serving Suggestions

Pair this dish with a crisp green salad with lemony vinaigrette to balance the richness. Warm garlic bread makes a welcome addition for soaking up extra sauce. For a complete Italian style meal offer roasted vegetables like broccoli or asparagus on the side.

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Cultural Note

This recipe brings together Italian American comfort food in every forkful. Garlic butter meatballs are a cozy twist inspired by both Italian polpette and classic spaghetti and meatballs. The creamy Parmesan sauce puts a decadent spin on traditional pasta alfredo making it feel both nostalgic and special.

Recipe FAQs

→ Can I use ground chicken or turkey for the meatballs?

Yes, you can use ground chicken or turkey instead of beef or pork. For juicier results, consider adding a small splash of milk or extra olive oil to the mix, as leaner meats dry out faster.

→ Is it possible to make the meatballs ahead of time?

Absolutely. Shape and cook the meatballs up to two days in advance and store them in the refrigerator. Reheat gently in the sauce before serving for best texture and flavor.

→ How do I prevent the sauce from getting too thick?

If your sauce is too thick, stir in a bit of reserved pasta water—add it gradually until you achieve the silkiness you like.

→ Can I substitute another pasta for linguine?

Feel free to use spaghetti, fettuccine, or any pasta shape you prefer. Just adjust cooking time as needed to ensure an al dente texture.

→ What sides pair well with this dish?

Garlic bread, a simple green salad with vinaigrette, or roasted vegetables complement the creamy richness and round out your meal.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the fridge for up to three days. Gently reheat with a splash of milk or water to keep the pasta creamy.