Description
Savory garlic butter meatballs nestle perfectly atop creamy parmesan linguine, creating a comforting Italian-inspired feast. Moist beef meatballs glazed with rich garlic butter complement silky pasta, promising a delightful meal that satisfies deep hunger and culinary cravings.
Ingredients
Scale
Meatballs:
- 1 lb (450 g) ground beef or pork (or a mix)
- ½ cup (50 g) breadcrumbs
- ¼ cup (25 g) grated Parmesan cheese
- 1 large egg
Seasoning and Fats:
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
Linguine Sauce:
- 12 oz (340 g) linguine
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups (360 ml) heavy cream
- ¾ cup (75 g) grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
Instructions
- Craft the meatball mixture by gently blending ground beef, breadcrumbs, Parmesan, egg, minced garlic, oregano, basil, salt, and pepper in a spacious mixing bowl. Ensure ingredients are evenly distributed without excessive handling.
- Form uniform spherical meatballs approximately 1-1.5 inches in diameter, maintaining consistent size for even cooking.
- Warm olive oil in a generously sized skillet over medium heat. Carefully place meatballs into the hot pan, rotating periodically to achieve a rich, golden-brown exterior and thorough internal cooking, which typically requires 8-10 minutes.
- Extract meatballs from the skillet and transfer to a holding plate, preserving the flavorful pan remnants.
- Simultaneously, submerge linguine in a pot of heavily salted, rapidly boiling water. Cook according to package instructions until achieving an al dente texture, then drain while preserving a cup of starchy cooking liquid.
- Utilize the identical skillet to melt butter, then introduce minced garlic. Sauté briefly until aromatic and golden.
- Pour heavy cream into the butter-garlic mixture, allowing it to simmer and gradually thicken over approximately three minutes.
- Incorporate grated Parmesan, stirring until completely melted and creating a smooth, luxurious sauce. Adjust seasoning with salt and pepper.
- Delicately fold linguine into the creamy Parmesan sauce, employing reserved pasta water to adjust consistency if needed.
- Arrange linguine on serving plates, strategically positioning the golden meatballs atop the pasta.
- Garnish with finely chopped fresh parsley, adding a vibrant touch of color and herbaceous flavor to the dish.
Notes
- Ensure meat mixture stays light and tender by mixing ingredients gently, avoiding overworking which can make meatballs tough.
- Use fresh garlic and herbs for maximum flavor intensity, as they significantly enhance the overall taste profile of the dish.
- For gluten-free option, replace breadcrumbs with almond flour or crushed gluten-free crackers to maintain meatball structure.
- Adjust pasta water quantity carefully to control sauce consistency, adding gradually to prevent sauce becoming too thin or watery.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 800
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 150 mg