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.