Description
Tender garlic butter meatballs served over creamy parmesan pasta for a rich, comforting dinner that feels cozy and indulgent.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 egg
- 3 cloves garlic, minced
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chicken broth
- 12 oz pasta (spaghetti or fettuccine)
- 1 cup grated parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix until just combined, then shape into small meatballs.
- Heat a large skillet over medium heat and cook the meatballs until browned on all sides and cooked through, about 10 to 12 minutes. Remove and set aside.
- In the same skillet, melt 4 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chicken broth and red pepper flakes, then simmer for 2 to 3 minutes.
- Return the meatballs to the skillet and spoon the garlic butter sauce over them. Let them simmer gently for 3 to 4 minutes.
- Meanwhile, cook the pasta according to package directions until al dente. Drain and return it to the pot.
- Add 2 tablespoons butter, heavy cream, and grated parmesan cheese to the hot pasta. Stir until the sauce is creamy and smooth. Season with salt and pepper to taste.
- Serve the creamy parmesan pasta on plates and top with the garlic butter meatballs and sauce.
- Garnish with fresh parsley and extra parmesan, if desired, and serve immediately.
Notes
- You can bake the meatballs at 400°F (200°C) for 15 to 18 minutes instead of pan-frying.
- Ground turkey or chicken can be used in place of ground beef for a lighter variation.
- Sautéed mushrooms or spinach make a great addition to the garlic butter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of cream or broth to loosen the sauce.
- Cooked meatballs can be frozen for up to 3 months and reheated in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 1000
- Sugar: 4g
- Sodium: 1300mg
- Fat: 58g
- Saturated Fat: 32g
- Unsaturated Fat: 23g
- Trans Fat: 2.5g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 47g
- Cholesterol: 245mg
