Description
Garlic Butter Meatballs with Creamy Parmesan Pasta is a decadent, flavor-packed dish that combines juicy, pan-seared meatballs tossed in rich garlic butter with ultra-creamy, cheesy pasta. It’s the kind of cozy dinner that feels restaurant-worthy but is surprisingly simple to make at home — perfect for family dinners, date nights, or elevated meal prep.
Ingredients
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1 lb ground beef (or ground chicken/turkey)
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1/3 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 egg
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3 cloves garlic, minced
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1/2 tsp dried oregano
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1/2 tsp salt
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1/4 tsp black pepper
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2 tbsp unsalted butter (for frying)
For the Creamy Parmesan Pasta:
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8 oz fettuccine or pasta of choice
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2 tbsp unsalted butter
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2 cloves garlic, minced
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1 cup heavy cream
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3/4 cup grated Parmesan
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Salt and pepper to taste
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Optional: chopped parsley or red pepper flakes for garnish
Instructions
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Make the meatballs: In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix just until combined.
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Roll into 12–14 meatballs.
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Heat 2 tbsp butter in a skillet over medium heat. Add meatballs and cook for 7–8 minutes, turning to brown all sides until fully cooked. Remove from pan and set aside.
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Cook the pasta according to package directions. Reserve 1/4 cup pasta water, then drain.
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Make the sauce: In the same skillet, melt 2 tbsp butter. Add garlic and cook until fragrant (30 seconds).
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Stir in heavy cream and bring to a simmer. Whisk in Parmesan until melted and smooth. Add salt and pepper to taste.
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Toss drained pasta in the sauce, using reserved water as needed to loosen.
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Return meatballs to the skillet or serve over plated pasta. Garnish with parsley or red pepper flakes.
Notes
You can use ground turkey or chicken for a leaner version. Add sautéed spinach or peas to the pasta for a veggie boost. For extra richness, finish the sauce with a tablespoon of cream cheese. Leftovers can be stored in the fridge for up to 3 days and reheat well with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes