Amazing Parmesan Linguine & Garlic Butter Meatballs!
Creamy linguine tossed in a buttery parmesan garlic sauce and topped with juicy golden meatballs—comfort food made easy and elegant.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
12 ounces dried linguine
1 1/2 pounds ground turkey, chicken, or beef
1 small yellow onion, finely minced
6 garlic cloves, finely minced (divided)
1/3 cup panko or breadcrumbs
1 large egg
1/4 cup fresh parsley, finely chopped (plus extra for garnish)
1 cup parmesan cheese, freshly grated (divided)
Salt and freshly ground black pepper
3 tablespoons olive oil
6 tablespoons unsalted butter
2/3 cup chicken broth
1 1/2 cups heavy cream
Zest of 1 lemon (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook linguine just shy of al dente. Drain and reserve 1/2 cup of pasta water.
2. In a bowl, mix ground meat, onion, half the garlic, breadcrumbs, egg, 1/4 cup parmesan, parsley, salt, and pepper.
3. Form 1 1/2-inch meatballs with damp hands (about 18 total).
4. Heat olive oil in a skillet over medium heat. Brown meatballs on all sides in batches. Set aside.
5. Lower heat, add butter and remaining garlic. Stir until fragrant, 1 minute.
6. Add chicken broth, scraping up browned bits. Simmer 1-2 minutes.
7. Stir in cream and 1/2 cup parmesan. Simmer 3 minutes until slightly thickened.
8. Return meatballs to sauce. Simmer 6-8 minutes until cooked through.
9. Add linguine and reserved pasta water. Toss to coat evenly.
10. Serve hot, topped with remaining parmesan and fresh parsley.
Notes
You can use ground beef, turkey, or chicken for the meatballs.
If sauce thickens too much, thin it with extra broth or pasta water.
Add lemon zest at the end for brightness, or red pepper flakes for a subtle kick.