Description
A comforting dish featuring meatballs in a rich garlic butter sauce served on creamy linguine, perfect for dinner or special occasions.
Ingredients
- 1 pound ground beef (or half beef and half pork)
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 3 cloves minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 5 minced garlic cloves
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 12 ounces linguine
- ¾ cup heavy cream
- ¾ cup grated Parmesan cheese (for sauce)
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, and pepper. Mix gently and form into 1-inch balls, about 20 to 24 meatballs.
- Heat olive oil in a skillet over medium heat and brown meatballs in batches, approximately 6 to 8 minutes. Remove and set aside.
- In the same skillet, reduce heat and add butter, 5 minced garlic cloves, and red pepper flakes. Cook for 1-2 minutes, then stir in lemon juice and return meatballs to the skillet. Simmer for 5-7 minutes.
- Cook linguine according to package instructions. Reserve ½ cup of pasta water, then drain.
- Melt butter in a saucepan, add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, adding reserved pasta water for desired consistency. Season with salt and pepper.
- Serve meatballs over linguine, drizzling with garlic butter sauce and garnishing with parsley and Parmesan.
Notes
Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.