Garlic Butter Meatballs Linguine (Print Version)

# Ingredients:

→ For the meatballs

01 - 450 g ground beef or pork (or a mix)
02 - 50 g breadcrumbs
03 - 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 - 340 g linguine
11 - 2 tablespoons unsalted butter
12 - 3 cloves garlic, minced
13 - 360 ml heavy cream
14 - 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.

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