Description
Savory garlic butter meatballs nestled over creamy parmesan linguine promise a comforting Italian-inspired dinner that melts in your mouth. Packed with rich flavors and simple ingredients, you’ll crave this hearty meal that brings warmth and satisfaction to the table.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) ground beef (or a mix of beef and pork)
- 1 large egg
Dairy and Cheese:
- 1/4 cup grated Parmesan cheese
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Dry Ingredients and Seasonings:
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon lemon juice (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Other Ingredients:
- 1 tablespoon olive oil (for frying)
- 1 tablespoon olive oil
- 12 ounces (340 grams) linguine pasta
Instructions
- Craft the meatball mixture by combining ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, pepper, and oregano in a spacious mixing bowl. Gently shape the blend into uniform 1-inch spherical portions.
- Warm olive oil in a substantial skillet over moderate temperature. Carefully introduce meatballs, rotating periodically to ensure comprehensive golden-brown coloration and thorough internal cooking, approximately 6-8 minutes. Transfer cooked meatballs to a separate plate.
- Utilize the identical skillet to create garlic butter sauce by melting butter. Introduce minced garlic and sauté until aromatic. Incorporate chopped parsley and optional lemon juice. Return meatballs to the skillet, generously coating them with the fragrant sauce.
- Simultaneously prepare linguine in a generously salted boiling water vessel. Cook pasta until achieving al dente texture, typically 9-10 minutes. Drain thoroughly and set aside.
- Construct the creamy Parmesan sauce within the pasta pot by combining heavy cream, garlic powder, salt, and pepper. Gradually integrate grated Parmesan, stirring consistently until achieving a luxurious, smooth consistency.
- Tenderly fold cooked linguine into the velvety Parmesan sauce, ensuring comprehensive and even coating of pasta strands.
- Plate the creamy linguine, strategically positioning garlic butter meatballs atop the pasta. Garnish with fresh parsley sprigs and serve immediately for optimal flavor and temperature.
Notes
- Select ground beef with a balanced fat content around 80/20 for juicier, more flavorful meatballs that hold together perfectly.
- Gently mix meatball ingredients to prevent overworking the meat, which can create tough, dense texture.
- Experiment with ground turkey or chicken for a leaner protein option without sacrificing taste and moisture.
- Enhance gluten-free requirements by substituting breadcrumbs with almond flour or gluten-free panko for binding.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 785
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 49 g
- Saturated Fat: 24 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 205 mg