Garlic Butter Meatballs Pasta (Print Version)
# Ingredients:
→ Meatball Mix
01 -
1/4 cup (25 g) grated Parmesan cheese
02 -
1 large egg
03 -
1 teaspoon Italian seasoning
04 -
Salt and pepper as needed
05 -
2 tablespoons butter
06 -
2 cloves garlic, minced
07 -
1 lb (450 g) ground pork or beef, or both
08 -
2 tablespoons olive oil
09 -
1/2 cup (50 g) breadcrumbs
→ Linguine Ingredients
10 -
Salt and pepper as needed
11 -
3/4 cup (75 g) grated Parmesan cheese
12 -
12 oz (340 g) linguine
13 -
2 tablespoons unsalted butter
14 -
3 cloves garlic, minced
15 -
1 1/2 cups (360 ml) heavy cream
16 -
1/2 teaspoon Italian seasoning
17 -
2 tablespoons minced parsley, and extras for decoration
# Instructions:
01 -
Combine breadcrumbs, ground meat, Parmesan, egg, garlic, seasonings, salt, and pepper in a mixing bowl. Roll into about 20-24 meatballs, making them 1-inch in size.
02 -
Warm butter and olive oil over medium heat in a large skillet. Add the meatballs and brown them evenly, cooking for 8-10 minutes. Once done, set them aside.
03 -
Fill a big pot with salted water and bring it to a boil. Cook the pasta to the point it's firm (al dente), following the package directions. Save 1 cup of pasta water, then drain the rest.
04 -
Melt butter in the skillet used earlier, using medium heat. Toss in minced garlic and let it cook for about a minute. Stir in cream and Italian seasoning. Let it simmer for 2-3 minutes, then blend in Parmesan until smooth. Add salt and pepper to taste.
05 -
Drop the pasta into the creamy sauce in the skillet, tossing until every strand is coated. Use reserved pasta water, slowly adding if the sauce is too thick.
06 -
Place the cooked meatballs on top of the linguine mix. Sprinkle more parsley and Parmesan if you like. Serve right away.
# Notes:
01 -
Add a splash of white wine to the skillet after cooking meatballs for an extra layer of taste.
02 -
Fettuccine or spaghetti works great if you don't have linguine.
03 -
Grate fresh Parmesan yourself for the best flavor and creaminess.