Description
A comforting Italian-inspired dish featuring tender garlic butter meatballs paired with creamy Parmesan linguine. Juicy beef meatballs are seared to perfection and served over linguine tossed in a luscious garlic cream sauce, garnished with fresh parsley for a vibrant finish. Perfect for a cozy family dinner or entertaining guests.
Ingredients
Scale
Meatballs
- 1 lb (454 g) ground beef (80/20 recommended for juiciness)
- 1/2 cup (60 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese, preferably fresh and finely grated
- 1 large egg
- 2 cloves garlic, minced (fresh is essential for best flavor)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt, to taste
- Freshly cracked black pepper, to taste
- 2 tbsp (30 ml) olive oil
Linguine and Sauce
- 8 oz (227 g) linguine pasta (semolina recommended for good texture)
- 1 cup (240 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- Fresh parsley, for garnish (vibrant green leaves preferred)
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, dried basil, salt, and freshly cracked black pepper. Mix gently until just combined to avoid tough meatballs.
- Shape Meatballs: Roll the mixture into uniform meatballs about 1 to 1.5 inches (2.5 to 3.8 cm) in diameter to ensure even cooking.
- Cook Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs carefully and cook, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Check internal temperature reaches 160°F (71°C). Remove meatballs and set aside.
- Cook Linguine: While meatballs cook, bring large pot of salted water to a boil. Add linguine and cook according to package instructions (8 to 10 minutes) until al dente. Drain pasta, reserving 1 cup (240 ml) pasta water, and set aside.
- Make Garlic Butter Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, careful not to burn.
- Add Cream and Simmer: Pour in heavy cream and bring to a gentle simmer. Cook for about 3 minutes, stirring occasionally, until sauce slightly thickens without scorching.
- Toss Pasta in Sauce: Add drained linguine to skillet and toss to coat evenly. If sauce is too thick, add reserved pasta water a splash at a time to reach desired consistency.
- Serve: Plate creamy Parmesan linguine and top with garlic butter meatballs. Garnish with fresh parsley leaves and serve immediately for best flavor and texture.
Notes
- Use fresh garlic and freshly grated Parmesan for optimal flavor.
- Do not overmix meatball mixture to keep meatballs tender and juicy.
- Reserve pasta water to adjust sauce consistency if needed.
- Check meatballs’ internal temperature with a thermometer to ensure food safety.
- Serve immediately for the best texture of linguine and meatballs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
