When it comes to comforting dinner recipes, nothing beats a plate of Parmesan Meatballs served over creamy pasta. This easy-to-make dish combines tender, juicy meatballs cooked in garlic butter with a rich, velvety Parmesan cream sauce that clings perfectly to every strand of pasta. It’s a crowd-pleaser that works for busy weeknights or special occasions.
If you’re craving a cozy, homemade meal that delivers bold flavors with minimal effort, this Parmesan meatball recipe is your new go-to. Let’s dive in!
Why You’ll Love Parmesan Meatballs
- Quick and Easy: Ready in under an hour, this dish is perfect for hectic evenings.
- Rich and Flavorful: Juicy meatballs paired with a luscious Parmesan cream sauce make every bite irresistible.
- Family-Friendly: Both kids and adults love these cheesy, savory meatballs.
- Customizable: You can switch up the protein, pasta, or even lighten the sauce while keeping all the deliciousness intact.
Ingredients You’ll Need For Parmesan Meatballs Recipe
For the Parmesan Meatballs:
- Ground Beef (80/20 blend for juicy meatballs) – 1 lb
- Breadcrumbs (homemade or store-bought) – 1/2 cup
- Parmesan Cheese (freshly grated) – 1/3 cup
- Egg (binds the meatballs) – 1 large
- Garlic (minced) – 2 cloves
- Oregano & Basil (dried or fresh) – 1 tsp each
- Salt & Black Pepper (for seasoning) – 1/2 tsp each
- Olive Oil (for cooking) – 2 tbsp
For the Creamy Parmesan Pasta:
- Linguine (or your favorite pasta) – 12 oz
- Butter (for richness) – 2 tbsp
- Garlic (minced) – 2 cloves
- Heavy Cream (for the creamy base) – 1 cup
- Parmesan Cheese (freshly grated) – 3/4 cup
- Salt & Pepper (to taste)
- Fresh Parsley (chopped for garnish) – 2 tbsp
How to Make Parmesan Meatballs with Creamy Pasta
1: Prepare the Meatballs
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper.
- Mix gently with your hands until just combined. Avoid overworking the mixture to keep the meatballs tender.
- Roll the mixture into golf ball-sized meatballs (about 1.5 inches in diameter).
2: Cook the Meatballs
- Heat olive oil in a skillet over medium heat.
- Add the meatballs in batches and cook until browned on all sides and cooked through (about 8-10 minutes). Set aside on a plate while you prepare the sauce.
3: Cook the Pasta
- While the meatballs are cooking, bring a large pot of salted water to a boil.
- Cook the linguine until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
4: Make the Parmesan Cream Sauce
- In the same skillet used for the meatballs, melt butter over medium heat.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the heavy cream, stirring gently until heated through.
- Slowly stir in grated Parmesan cheese, allowing it to melt and create a smooth sauce.
- If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
5: Combine and Serve
- Add the drained pasta to the sauce, tossing gently to coat every strand.
- Return the cooked meatballs to the skillet, letting them warm in the sauce for 2-3 minutes.
- Garnish with fresh parsley and extra Parmesan before serving hot.
Tips for the Best Parmesan Meatballs
- Use Fresh Ingredients: Freshly grated Parmesan and minced garlic make a noticeable difference in flavor.
- Soak Your Breadcrumbs: Soaking breadcrumbs in a splash of milk keeps your meatballs moist and tender.
- Don’t Overwork the Meat: Gently mix the ingredients to avoid tough meatballs.
- Save Pasta Water: This liquid gold helps achieve the perfect creamy sauce consistency.
Variations and Substitutions
- Protein Swap: Use ground turkey, chicken, or pork instead of beef.
- Lighter Version: Replace heavy cream with half-and-half or a mix of Greek yogurt and milk.
- Gluten-Free: Swap regular breadcrumbs for gluten-free alternatives and use gluten-free pasta.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for extra heat.
Make-Ahead and Storage Tips
- Make Ahead: Prep the meatballs a day in advance and store them in the fridge.
- Freeze: Cooked meatballs can be frozen for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm leftovers in a skillet with a splash of cream to refresh the sauce.
Serving Suggestions
- Green Salad: A crisp, lemon-dressed salad balances the richness of the meatballs and sauce.
- Garlic Bread: Perfect for soaking up every last drop of creamy Parmesan goodness.
- Steamed Veggies: Broccoli, green beans, or asparagus make fresh, healthy sides.
Frequently Asked Questions
- Can I use pre-shredded Parmesan? Freshly grated Parmesan melts better and gives a richer taste, but pre-shredded works in a pinch.
- How do I prevent dry meatballs? Don’t overmix the meat, and soak your breadcrumbs in milk to keep them juicy.
- Can I make this recipe without pasta? Absolutely! Serve the Parmesan meatballs with mashed potatoes, rice, or roasted vegetables instead.
More Dinner Recipes You’ll Love
Final Thoughts
Parmesan Meatballs with creamy pasta is the ultimate comfort food. With its tender, garlicky meatballs and a decadent Parmesan sauce, this dish will quickly become a family favorite. Whether you’re making it for a casual weeknight dinner or a festive gathering, it’s guaranteed to satisfy. Enjoy every cheesy, savory bite!
Bookmark this recipe and treat yourself to a comforting bowl of Parmesan goodness—you deserve it!
Parmesan Meatballs with Creamy Pasta
When it comes to comforting dinner recipes, nothing beats a plate of Parmesan Meatballs served over creamy pasta. This easy-to-make dish combines tender, juicy meatballs cooked in garlic butter with a rich, velvety Parmesan cream sauce that clings perfectly to every strand of pasta. It's a crowd-pleaser that works for busy weeknights or special occasions.If you're craving a cozy, homemade meal that delivers bold flavors with minimal effort, this Parmesan meatball recipe is your new go-to. Let's dive in!
Equipment
- 1 Large skillet.
- 1 Large pot.
- 1 Mixing bowl.
Ingredients
- 1 pound ground beef or pork.
- ½ cup breadcrumbs.
- ¼ cup grated Parmesan.
- 1 large egg.
- 2 minced garlic cloves.
- 1 teaspoon Italian seasoning.
- Salt and pepper to taste.
- 2 tablespoons butter.
- 2 tablespoons olive oil.
- 12 ounces linguine.
- 2 tablespoons unsalted butter for sauce.
- 3 minced garlic cloves for sauce.
- 1½ cups heavy cream.
- ¾ cup grated Parmesan for sauce.
- ½ teaspoon Italian seasoning for sauce.
- 2 tablespoons fresh chopped parsley.
Instructions
Prepare the Meatballs
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper.
- Mix gently with your hands until just combined. Avoid overworking the mixture to keep the meatballs tender.
- Roll the mixture into golf ball-sized meatballs (about 1.5 inches in diameter).
Cook the Meatballs
- Heat olive oil in a skillet over medium heat.
- Add the meatballs in batches and cook until browned on all sides and cooked through (about 8-10 minutes). Set aside on a plate while you prepare the sauce.
Cook the Pasta
- While the meatballs are cooking, bring a large pot of salted water to a boil.
- Cook the linguine until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
Make the Parmesan Cream Sauce
- In the same skillet used for the meatballs, melt butter over medium heat.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the heavy cream, stirring gently until heated through.
- Slowly stir in grated Parmesan cheese, allowing it to melt and create a smooth sauce.
- If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
Combine and Serve
- Add the drained pasta to the sauce, tossing gently to coat every strand.
- Return the cooked meatballs to the skillet, letting them warm in the sauce for 2-3 minutes.
- Garnish with fresh parsley and extra Parmesan before serving hot.
Notes
- Can deglaze pan with white wine for extra flavor.
- Works with spaghetti or fettuccine too.
- Fresh grated Parmesan works best.
