Description
A comforting one-skillet pasta dish featuring juicy meatballs and creamy Parmesan sauce that perfectly coats the linguine.
Ingredients
- 1 lb (450 g) ground beef (or beef + pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning (or oregano + basil)
- Salt + black pepper to taste
- 2 Tbsp olive oil
- 2 Tbsp butter (for richer browning and “garlic butter” vibe)
- 12 oz (340 g) linguine
- 2 Tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 3/4 cup grated Parmesan
- 1/2 tsp Italian seasoning
- Salt + black pepper to taste
- 2 Tbsp chopped parsley (plus more to garnish)
- Optional: a splash of white wine to deglaze, red pepper flakes, extra Parmesan
Instructions
- In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, seasoning, salt, and pepper just until combined to avoid tough meatballs. Roll into 1-inch meatballs (about 20–24).
- Heat olive oil + butter in a large skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally until browned and cooked through. Remove to a plate.
- Boil salted water and cook linguine until al dente. Reserve 1 cup pasta water, then drain.
- In the same skillet, lower heat to medium. Add butter, then garlic; sauté for about 1 minute until fragrant. Pour in heavy cream and seasoning; simmer for 2–3 minutes to thicken slightly. Stir in Parmesan until smooth.
- Add linguine to the sauce and toss. If too thick, add reserved pasta water a little at a time until desired consistency. Top with meatballs and parsley. Serve immediately with extra Parmesan.
Notes
For best results, use freshly grated Parmesan and avoid high heat when cooking garlic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian