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Garlic Butter Meatballs Recipe

Garlic Butter Meatballs Recipe
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★★★★★

4.9 from 24 reviews

These Garlic Butter Meatballs served over creamy Parmesan linguine are a comforting and flavorful dinner option. Juicy meatballs made with a blend of beef and pork are seared to perfection and simmered in a buttery garlic sauce with a touch of lemon and red pepper flakes. Paired with rich, cheesy linguine, this dish offers a perfect balance of savory, creamy, and zesty flavors, making it an ideal meal to impress family and friends.

Ingredients

Scale

For the Meatballs:

  • 1 lb ground beef (or ½ beef + ½ pork for extra flavor)
  • 1 large egg
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tbsp chopped parsley
  • 3 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil (for searing)

For the Garlic Butter Sauce:

  • 4 tbsp unsalted butter
  • 5 cloves garlic, minced
  • ¼ tsp red pepper flakes (optional)
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley
  • Salt to taste

For the Parmesan Linguine:

  • 12 oz linguine
  • 1 tbsp butter
  • ¾ cup heavy cream
  • ¾ cup grated Parmesan cheese
  • Salt & pepper to taste
  • Pasta water (as needed for consistency)

Instructions

  1. Make the Meatballs: In a large bowl, combine ground meat, egg, breadcrumbs, Parmesan, parsley, garlic, salt, and pepper. Mix until just combined—be careful not to overwork the mixture to keep the meatballs tender. Form into 1-inch balls, yielding about 20 to 24 meatballs. Set aside.
  2. Sear the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches, making sure not to overcrowd the pan. Brown meatballs on all sides, which should take about 6 to 8 minutes total. Remove meatballs from the skillet and set aside.
  3. Cook the Garlic Butter Sauce: Reduce heat to low in the same skillet. Add butter, minced garlic, and red pepper flakes if using. Cook gently for 1 to 2 minutes until the garlic is fragrant but not browned. Stir in lemon juice and chopped parsley. Return the meatballs to the skillet and spoon the sauce over them. Let them simmer on low heat for 5 to 7 minutes until fully cooked through.
  4. Make the Pasta: While the meatballs simmer, cook linguine according to package instructions until al dente. Reserve ½ cup of pasta water before draining. In a separate saucepan, melt butter over medium heat. Add heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and smooth. If the sauce is too thick, thin it with reserved pasta water. Season with salt and pepper to taste. Toss cooked linguine in the creamy sauce until evenly coated.
  5. Plate and Serve: Arrange the creamy Parmesan linguine on plates and top with garlic butter meatballs. Drizzle extra garlic butter sauce from the pan over the meatballs and pasta. Garnish with additional chopped parsley and Parmesan cheese for a finishing touch. Serve immediately while hot.

Notes

  • For a richer flavor, use a combination of ground beef and pork for the meatballs.
  • Do not overmix the meatball ingredients to avoid tough meatballs.
  • Reserve pasta water to adjust the sauce consistency—it helps to thin and emulsify the sauce perfectly.
  • Red pepper flakes are optional; omit for a mild sauce or add more for extra heat.
  • Use fresh parsley and freshly grated Parmesan for best flavor.
  • Make sure to brown the meatballs well before simmering to enhance flavor and texture.

Nutrition

Keywords: garlic butter meatballs, creamy Parmesan linguine, garlic meatballs, Italian meatballs, pasta with meatballs, easy dinner recipes, comfort food

Find it online: https://cookedbycleo.com/garlic-butter-meatballs-recipe/