Garlic Butter Meatballs Linguine (Printable Version)

Tender meatballs in garlic butter served over creamy Parmesan linguine. A rich and satisfying dinner option.

# Ingredients Required:

→ Meatballs

01 - 450 g ground meat (beef, turkey, or chicken)
02 - 60 ml breadcrumbs or almond flour
03 - 30 g grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - Salt and black pepper, to taste

→ Garlic Butter Sauce

07 - 60 g unsalted butter
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh parsley, chopped

→ Creamy Parmesan Linguine

10 - 225 g linguine
11 - 240 ml heavy cream
12 - 50 g grated Parmesan cheese
13 - Salt and black pepper, to taste

# Guide to Cooking:

01 - Preheat oven to 200°C and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, breadcrumbs or almond flour, Parmesan, egg, minced garlic, salt, and pepper. Mix thoroughly.
03 - Shape mixture into small meatballs approximately 2.5 cm in diameter and arrange them evenly on the prepared baking sheet.
04 - Bake in the preheated oven for 20-25 minutes until fully cooked and golden brown.
05 - Boil linguine according to package instructions until al dente. Drain and set aside.
06 - Melt butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
07 - Add baked meatballs to the skillet and gently toss to coat with the garlic butter sauce.
08 - In a separate pot, heat heavy cream over low heat. Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper.
09 - Combine the creamy Parmesan sauce with the cooked linguine, mixing until evenly coated.
10 - Plate the creamy Parmesan linguine topped with garlic butter meatballs and garnish with chopped fresh parsley.

# Extra Suggestions:

01 - For a low-carb variation, substitute almond flour for traditional breadcrumbs.
02 - Adjust garlic quantity based on desired intensity.
03 - Enhance flavor by adding extra Parmesan cheese or red pepper flakes as garnish.

Return