Can I make the meatballs ahead of time?

Absolutely! You can form the meatballs and store them raw in the fridge for up to a day, or brown them and then chill them. This makes getting this Easy Garlic Butter Meatballs & Creamy Parmesan Linguine on the table even faster!

What if I don't have linguine?

No worries at all! Any long pasta like spaghetti, fettuccine, or even bucatini works perfectly in this Easy Garlic Butter Meatballs & Creamy Parmesan Linguine recipe. Use whatever you have in the pantry!

Can I freeze this dish?

You can freeze the cooked meatballs in the sauce separately. The pasta tends to get a bit soft when frozen and reheated, so it's best to cook fresh pasta when serving the thawed sauce and meatballs.

Is egg necessary in meatballs?

An egg helps bind the meatballs, keeping them tender and preventing them from falling apart while cooking. While some recipes omit it, I find it ensures perfectly formed meatballs for this Easy Garlic Butter Meatballs & Creamy Parmesan Linguine .

How do I prevent my sauce from breaking?

To keep your creamy sauce silky smooth, avoid bringing it to a rapid boil once the cream is added. Simmer gently over low heat, and add the Parmesan off the heat or gradually to help it melt smoothly into your Easy Garlic Butter Meatballs & Creamy Parmesan Linguine .

Easy Garlic Butter Meatballs with Creamy Linguine

Description

This Easy Garlic Butter Meatballs with Creamy Linguine is a comforting weeknight dinner, featuring tender meatballs in a rich garlic butter sauce, tossed with perfectly cooked linguine and Parmesan. It’s a family favorite that comes together surprisingly fast!

Ingredients

Scale

For the Meatballs:

1 lb ground beef

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan

1 large egg

1/4 cup fresh parsley, chopped

1 tsp garlic powder

1/2 tsp onion powder

Salt and black pepper to taste

For the Sauce & Pasta:

1 tbsp olive oil

4 tbsp unsalted butter

6 cloves garlic, minced

1/2 tsp red pepper flakes (optional)

1 1/2 cups chicken broth

1 1/2 cups heavy cream

1 cup grated Parmesan

12 oz linguine

Fresh parsley, chopped (for garnish)

Instructions

Prepare the meatballs: In a large bowl, gently combine the ground beef, panko breadcrumbs, 1/4 cup Parmesan, egg, 1/4 cup parsley, garlic powder, onion powder, salt, and pepper. Don’t overmix.
Form the meatballs: Roll the mixture into 1-inch balls (about 20-24 meatballs).
Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches and brown on all sides for 5-7 minutes. Remove and set aside.
Sauté the aromatics: Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant.
Build the sauce: Pour in chicken broth and simmer, scraping up browned bits. Stir in heavy cream and half of the remaining Parmesan cheese. Simmer gently for about 5 minutes. Meanwhile, cook linguine according to package directions until al dente.
Simmer the meatballs: Return the browned meatballs to the sauce. Reduce heat to low, cover, and let them simmer for 10-15 minutes, or until cooked through.
Combine everything: Drain cooked linguine and add it directly to the skillet with the meatballs and sauce. Add the remaining Parmesan cheese. Toss everything together until well coated.
Garnish and serve: Garnish with fresh chopped parsley and an extra sprinkle of Parmesan, if desired. Serve hot.

Notes

Don’t Overmix Your Meatballs: This is key for tender, juicy results.

Sear for Flavor: Browning meatballs first adds a fantastic crust and depth of flavor to the dish.

Freshly Grated Parmesan is Best: It melts better and has superior flavor compared to pre-shredded.

Adjust Sauce Thickness: If too thick, add a splash more broth or pasta water. If too thin, simmer longer uncovered.

Pasta Water is Liquid Gold: Reserve some starchy pasta water to help loosen the sauce if needed.

Taste and Adjust: Always taste your sauce before serving and adjust seasonings if necessary.

Storing: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Gently warm in a skillet over medium-low heat with a splash of broth or milk to loosen. Can also microwave.

Freezing: You can freeze cooked meatballs in the sauce separately. Pasta is best cooked fresh when serving thawed sauce and meatballs.

Nutrition

Serving Size: 1 serving
Calories: 700 kcal
Sugar: 4 g
Sodium: 800 mg
Fat: 40 g
Saturated Fat: 22 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 135 mg

Keywords: Garlic Butter Meatballs, Creamy Linguine, Meatball Pasta, Easy Dinner, Homemade Meatballs, Weeknight Recipe, Parmesan Pasta, Comfort Food, Quick Pasta