why make this recipe
This garlic butter meatballs recipe is quick and full of flavor. It uses simple pantry items and gives you a creamy sauce that coats pasta well. If you want a light drink to go with dinner, try the apple cider vinegar drink recipe for a bright, simple sip.
introduction
These meatballs are juicy and browned in butter and olive oil. The sauce is creamy with garlic and Parmesan. It cooks fast and feeds a family easily. If you like herbs and simple home remedies, you can also read the Bacopa monnieri recipe for extra herb ideas.
how to make Garlic Butter Meatballs
Mix the meat and seasonings by hand. Roll small meatballs so they cook evenly. Brown them well in butter and oil to get a good crust. Make the sauce in the same pan so it picks up meat flavor. If you want a light sweet treat after the meal, try the bariatric gelatin recipe for weight loss as a simple dessert.
Ingredients :
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup Parmesan, grated
- 1 egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper
- 2 tbsp butter
- 2 tbsp olive oil
- 12 oz linguine
- 2 tbsp butter (for sauce)
- 3 garlic cloves, minced (for sauce)
- 1½ cups heavy cream
- ¾ cup Parmesan (for sauce)
- ½ tsp Italian seasoning (for sauce)
- 2 tbsp fresh parsley
Directions :
- Mix beef, breadcrumbs, ¼ cup Parmesan, egg, 2 minced garlic cloves, Italian seasoning, salt, and pepper.
- Roll into 20-24 meatballs.
- Heat butter and oil in large skillet. Brown meatballs 8-10 minutes.
- Cook linguine according to package directions. Reserve ½ cup pasta water.
- Remove meatballs. Add 2 tbsp butter and 3 minced garlic cloves to pan.
- Add cream, ¾ cup Parmesan, and Italian seasoning. Simmer 2-3 minutes.
- Return meatballs and drained pasta. Toss with sauce and garnish with parsley.
how to serve Garlic Butter Meatballs
Serve hot right from the pan. Plate the linguine and spoon meatballs on top. Add extra grated Parmesan and chopped parsley. For a simple side or kid-friendly finish, serve with the bariatric jello recipe.
how to store Garlic Butter Meatballs
Cool the meatballs and sauce to room temperature before storing. Put in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
tips to make Garlic Butter Meatballs
- Use cold hands to roll the meatballs so the mix stays firm.
- Do not overcrowd the pan when browning. Work in batches if needed.
- Save some pasta water to loosen the sauce if it gets too thick.
- For a lighter dessert after this meal, consider the bariatric gelatin recipe.
variation (if any)
- Use ground turkey or chicken instead of beef for a lighter option.
- Add red pepper flakes to the sauce for heat.
- Stir in a handful of spinach at the end for more greens.
- Swap linguine for spaghetti, penne, or zucchini noodles.
FAQs
Q: Can I bake the meatballs instead of frying?
A: Yes. Bake at 400°F (200°C) for 15-20 minutes until cooked through, then warm them in the sauce.
Q: Can I make the sauce dairy-free?
A: Use a dairy-free cream and a vegan Parmesan to make a similar sauce.
Q: How do I keep meatballs from falling apart?
A: Do not overmix the meat. Use one egg and enough breadcrumbs to hold the mix. Chill the rolled meatballs for 10 minutes before cooking.
Q: Can I make this ahead for a party?
A: Yes. Make meatballs and sauce, cool, and refrigerate. Reheat gently and toss with fresh pasta before serving.
Garlic Butter Meatballs
Ingredients
Method
- Mix ground beef, breadcrumbs, ¼ cup Parmesan, egg, 2 minced garlic cloves, Italian seasoning, salt, and pepper together by hand.
- Roll the mixture into 20-24 small meatballs.
- Heat butter and olive oil in a large skillet over medium heat.
- Brown the meatballs in the skillet for about 8-10 minutes until thoroughly cooked.
- While the meatballs are cooking, prepare the linguine according to package directions, reserving ½ cup of the pasta water.
- Remove the meatballs from the skillet and add 2 tbsp of butter and 3 minced garlic cloves to the pan.
- Add heavy cream, ¾ cup Parmesan, and Italian seasoning to the pan and simmer for 2-3 minutes.
- Return the browned meatballs and drained pasta to the skillet, tossing them in the sauce and garnishing with fresh parsley.