Garlic Butter Meatballs Linguine (Print Version)

Tender beef-pork meatballs in a luscious garlic butter sauce, tossed with al dente linguine for a perfect weeknight dinner.

# Ingredients:

→ Meatballs

01 - 1 pound ground beef (80/20 blend recommended)
02 - 1/2 pound ground pork
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1/4 cup finely chopped fresh parsley
06 - 2 large eggs, lightly beaten
07 - 4 cloves garlic, minced
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/4 teaspoon red pepper flakes (optional)
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 2 tablespoons olive oil (for browning)

→ Garlic Butter Sauce

14 - 1/2 cup (1 stick) unsalted butter
15 - 8 cloves garlic, minced
16 - 1/4 cup dry white wine (optional)
17 - 1/4 cup chicken broth
18 - 1/4 cup heavy cream
19 - 2 tablespoons lemon juice, freshly squeezed
20 - 1/4 cup finely chopped fresh parsley
21 - 1/4 teaspoon red pepper flakes (optional)
22 - Salt and black pepper to taste

→ Pasta

23 - 1 pound linguine pasta
24 - Salt for pasta water

→ For Serving

25 - Grated Parmesan cheese
26 - Fresh parsley, chopped

# Steps to Follow:

01 - In a large bowl, combine ground beef, ground pork, panko breadcrumbs, Parmesan, parsley, eggs, garlic, oregano, basil, red pepper flakes, salt, and black pepper. Mix until just combined, being careful not to overmix.
02 - Using damp hands, form 1- to 1.5-inch meatballs and set them aside on a baking tray or plate.
03 - Heat olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides until golden, about 5 minutes. Remove and set aside.
04 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
05 - In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. If using, pour in white wine and cook until reduced by half. Stir in chicken broth, heavy cream, lemon juice, parsley, and red pepper flakes. Simmer for 2–3 minutes. Season with salt and black pepper to taste.
06 - Return browned meatballs to the skillet and simmer in the sauce for 10–12 minutes until fully cooked through.
07 - Add cooked linguine to the skillet. Toss gently to coat the pasta and meatballs evenly with the sauce, adding reserved pasta water as needed to achieve desired consistency.
08 - Divide into plates or bowls. Garnish with grated Parmesan cheese and chopped parsley. Serve immediately.

# Additional Notes:

01 - Use an 80/20 ground beef blend for best flavor.
02 - Don’t overmix the meatball mixture.
03 - Browning the meatballs adds flavor.
04 - Reserve pasta water to adjust sauce consistency.

Go Back