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Fresh ingredients for garlic butter meatballs linguine including ground meat, herbs, and pasta

Garlic Butter Meatballs Linguine

This Garlic Butter Meatballs Linguine recipe takes weeknight pasta to the next level. Juicy, savory meatballs—made from a beef and pork blend—are browned and simmered in a luxurious garlic butter sauce, then tossed with tender linguine for a dish that’s creamy, garlicky, and deeply satisfying. The perfect fusion of Italian-American comfort and gourmet flair.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Main
Cuisine: Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 blend recommended
  • 1/2 lb ground pork
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley finely chopped
  • 2 large eggs lightly beaten
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes optional
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil for browning
  • 1/2 cup unsalted butter 1 stick
  • 8 cloves garlic minced
  • 1/4 cup dry white wine optional
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tbsp lemon juice freshly squeezed
  • 1/4 cup fresh parsley chopped
  • 1/4 tsp red pepper flakes optional
  • 1 lb linguine
  • salt for pasta water
  • grated Parmesan cheese for serving
  • fresh parsley chopped, for serving

Equipment

  • large bowl
  • large skillet
  • baking sheet
  • large pot
  • cookie scoop

Method
 

  1. In a large bowl, combine beef, pork, breadcrumbs, Parmesan, parsley, eggs, garlic, oregano, basil, pepper flakes, salt, and pepper. Mix gently.
  2. Shape into 1.5-inch balls. Place on parchment-lined baking sheet.
  3. Heat olive oil in a skillet over medium-high. Brown meatballs on all sides, 2–3 minutes per side. Set aside.
  4. In the same skillet, melt butter. Add garlic and sauté 1–2 minutes until fragrant.
  5. Deglaze with wine if using. Simmer 2–3 minutes. Add broth and cream. Bring to simmer for 5–7 minutes.
  6. Stir in lemon juice, parsley, pepper flakes, salt, and black pepper.
  7. Cook linguine in salted water until al dente. Reserve 1 cup pasta water. Drain.
  8. Add meatballs to sauce. Simmer 10–15 minutes until cooked through (160°F).
  9. Add linguine to skillet. Toss to coat. Add reserved pasta water if needed.
  10. Serve hot, garnished with Parmesan and parsley.

Notes

Use 80/20 beef blend. Don’t overmix meatballs. Sauté garlic gently. Brown meatballs for flavor. Reserve pasta water to adjust sauce texture. Store leftovers in fridge for up to 3 days.