Description
Juicy meatballs coated in a rich garlic butter sauce, perfect for any meal or gathering.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 1/4 cup unsalted butter
- 3 cloves garlic, minced (for sauce)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 8 ounces linguine pasta
- 1/2 cup grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, parsley, 2 cloves of minced garlic, egg, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs about 1 inch in diameter and place them on a baking sheet.
- Bake in the preheated oven for 25 minutes, until cooked through and golden brown.
- While the meatballs are baking, cook the linguine according to package instructions. Drain and set aside.
- In a skillet over medium heat, melt the butter and add the 3 minced garlic cloves, sautéing until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer until slightly thickened.
- Add the baked meatballs to the sauce, gently coating them.
- Serve over the creamy Parmesan linguine, topped with additional grated Parmesan cheese.
Notes
For a lower-carb option, substitute linguine with zucchini noodles. You can also use ground turkey for a lighter meatball.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg