Ingredients:
For the Meatballs:
1 lb ground beef or turkey
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (for cooking)
For the Garlic Butter Sauce:
3 tbsp unsalted butter
3 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
For the Creamy Parmesan Linguine:
12 oz linguine
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped parsley (optional)
Directions:
Make the Meatballs:
In a large bowl, mix ground beef or turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper until combined.
Roll into small meatballs (about 1 inch).
Heat olive oil in a skillet over medium heat and cook meatballs until browned on all sides and fully cooked, about 10-12 minutes. Remove from the skillet and set aside.
Prepare the Garlic Butter Sauce:
In the same skillet, melt butter over medium heat.
Add minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant. Remove sauce from the skillet and set aside.
Cook the Linguine:
Cook linguine according to package instructions. Reserve 1/2 cup pasta water, then drain.
Make the Creamy Parmesan Sauce:
In the skillet, combine heavy cream, Parmesan cheese, salt, and black pepper. Simmer over low heat, stirring, until the sauce thickens.
Add the cooked linguine to the sauce and toss to coat. Use reserved pasta water to adjust the consistency if needed.
Assemble the Dish:
Place the meatballs back in the skillet with the garlic butter sauce to warm through.
Serve the meatballs over the creamy Parmesan linguine. Garnish with parsley if desired.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
