Creamy meatball pasta dinner (Print Version)
# Ingredients:
→ For the meatballs
01 -
1 lb (450 g) ground beef or pork (or a mix)
02 -
1/2 cup (50 g) breadcrumbs
03 -
1/4 cup (25 g) grated Parmesan cheese
04 -
1 large egg
05 -
2 cloves garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
Salt and black pepper, to taste
08 -
2 tablespoons butter
09 -
2 tablespoons olive oil
→ For the linguine
10 -
12 oz (340 g) linguine
11 -
2 tablespoons unsalted butter
12 -
3 cloves garlic, minced
13 -
1 1/2 cups (360 ml) heavy cream
14 -
3/4 cup (75 g) grated Parmesan cheese
15 -
1/2 teaspoon Italian seasoning
16 -
Salt and black pepper, to taste
17 -
2 tablespoons chopped fresh parsley (plus extra for garnish)
# Instructions:
01 -
In a large bowl, mix the ground meat, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into 1-inch meatballs (about 20-24 pieces).
02 -
Heat the olive oil and butter in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove and set aside.
03 -
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
04 -
In the same skillet used for the meatballs, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant. Stir in the heavy cream and Italian seasoning. Bring to a gentle simmer, stirring frequently, and cook for 2-3 minutes until slightly thickened. Add the Parmesan cheese and stir until melted and the sauce is smooth. Season with salt and pepper to taste.
05 -
Add the cooked linguine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
06 -
Top the creamy linguine with the cooked meatballs. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
# Notes:
01 -
For extra flavor, add a splash of white wine to deglaze the skillet after cooking the meatballs.
02 -
Substitute linguine with spaghetti or fettuccine if preferred.
03 -
Use freshly grated Parmesan for the best flavor and creamy texture.