Description
This comforting Italian-inspired dinner features tender garlic butter meatballs nestled atop silky parmesan linguine, all tossed in a rich, garlicky butter sauce. It’s a quick, crowd-pleasing meal perfect for weeknights or special occasions.
Ingredients
- 1 lb ground beef (80/20 for juiciness)
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup milk
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped (optional)
- 1 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- Juice of 1/2 lemon
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 12 oz linguine
- 1 cup freshly grated parmesan cheese
- 1/2 cup reserved pasta water
- Extra parsley and parmesan for garnish
Instructions
- In a medium bowl, combine breadcrumbs and milk. Let sit for 2 minutes.
- Add ground beef, grated parmesan, 2 minced garlic cloves, egg, parsley, Italian seasoning, salt, and black pepper. Mix gently with your hands.
- Scoop out about 1.5 tbsp of mixture and roll into balls (16-18 meatballs). Dampen hands if sticky.
- Heat 1 tbsp oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed). Brown on all sides, about 6-7 minutes. Transfer to a plate. (Alternatively, bake at 400°F for 12-14 minutes.)
- Bring a large pot of salted water to a boil. Add linguine and cook until just al dente (about 9-10 minutes). Reserve 1/2 cup pasta water, then drain.
- In the same skillet, melt butter over medium-low heat. Add 4 minced garlic cloves and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant. Stir in lemon juice.
- Return meatballs to the skillet, turning to coat in garlic butter. Cook another 4-5 minutes until cooked through (internal temp 160°F). Taste for salt and pepper.
- Add drained linguine to the skillet with meatballs. Sprinkle over 1 cup parmesan and a splash of reserved pasta water. Toss until cheese melts and sauce coats pasta. Add more pasta water as needed.
- Transfer to plates or a serving bowl. Top with extra parmesan, chopped parsley, and a squeeze of lemon if desired.
Notes
For juicier meatballs, use a mix of beef and pork. Gluten-free pasta and breadcrumbs work well for dietary needs. Don’t skip the milk-soaked breadcrumbs for tender meatballs. Reserve pasta water to help the sauce cling to the noodles. Freshly grated parmesan melts best. Add spinach or peas for extra veggies. Meatballs can be baked instead of pan-fried.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of recipe (1 generous bowl with 4-5 meatballs and pasta)
- Calories: 650
- Sugar: 4
- Sodium: 850
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 68
- Fiber: 3
- Protein: 35
Keywords: parmesan linguine, garlic butter meatballs, comfort food, Italian pasta, easy dinner, weeknight meal, family recipe, cheesy pasta, homemade meatballs