Ingredients
- Ground beef: 1 pound
- Linguine pasta: 1 pound
- Garlic: 6 cloves, minced
- Butter: 1/2 cup (1 stick)
- Heavy cream: 1 cup
- Parmesan cheese: 1/2 cup, grated
- Dried Italian herbs: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: In a large bowl, combine ground beef, half of the minced garlic, Italian herbs, salt, and pepper. Mix well with your hands and form into small meatballs, about 1-inch in diameter.
- Step 2: Cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 3: While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through. Remove meatballs from the skillet and set aside.
- Step 4: In the same skillet, add the remaining minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
- Step 5: Add the cooked meatballs back to the skillet with the creamy garlic sauce. Toss to coat.
- Step 6: Add the cooked linguine to the skillet with the meatballs and sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency. Serve immediately.
Notes
- Store leftover meatballs and pasta separately in airtight containers in the refrigerator for up to 3 days to prevent the pasta from becoming soggy.
- Reheat leftovers gently in a skillet over medium-low heat, adding a splash of milk or cream if the sauce has thickened too much.
- Garnish your creamy linguine with a sprinkle of fresh parsley and an extra dusting of Parmesan cheese for an elegant presentation.
- For extra flavorful meatballs, try browning them in a mix of butter and olive oil before adding them to the garlic butter sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American