Description
A quick and comforting dish featuring juicy meatballs and creamy Parmesan linguine, all made in one skillet.
Ingredients
- 1 lb (450 g) ground beef (or beef + pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning (or oregano + basil)
- Salt + black pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
- 12 oz (340 g) linguine
- 2 Tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 3/4 cup grated Parmesan
- 1/2 tsp Italian seasoning
- Salt + black pepper
- 2 Tbsp chopped parsley (plus more to garnish)
Instructions
- In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, seasoning, salt, and pepper until combined. Roll into 1-inch meatballs (about 20–24).
- Heat olive oil and butter in a large skillet over medium heat. Add meatballs and cook 8–10 minutes, turning occasionally, until browned and cooked through. Remove to a plate.
- Boil salted water and cook linguine until al dente. Reserve 1 cup pasta water, then drain.
- In the same skillet, lower heat and add butter followed by garlic; sauté for about 1 minute. Pour in heavy cream and seasoning; simmer for 2–3 minutes to thicken. Stir in Parmesan until smooth. Season with salt and pepper.
- Add linguine to the sauce and toss to combine. If too thick, add reserved pasta water gradually. Top with meatballs and parsley. Serve immediately with extra Parmesan.
Notes
Best served with arugula salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian