Can I use spaghetti instead of linguine?

Yes, spaghetti works. In Parmesan Linguine and Garlic Butter Meatballs Quick Comfort Food, linguine holds the sauce best. If you only have spaghetti, toss with extra sauce to coat evenly.

Do Italians put butter in their pasta sauce?

Some regions add a touch of butter for richness. In Parmesan Linguine and Garlic Butter Meatballs Quick Comfort Food, butter finishes the sauce for a creamy, glossy finish. If you want a lighter finish, skip the extra butter and use olive oil instead.

You can use halal ground beef or chicken; check breadcrumbs and seasonings meet halal guidelines. This recipe is flexible, so you can adapt to halal needs without sacrificing flavor.

How should I store leftovers?

Refrigerate promptly in an airtight container for up to 2 days. Reheat gently on the stove with a splash of pasta water to preserve the creamy finish.

Can I freeze the meatballs?

Yes, freeze formed meatballs raw or cooked; reheat in sauce. Thaw overnight in the fridge or simmer from frozen until heated through.

Parmesan Linguine and Garlic Butter Meatballs Quick Comfort Food. 35min Easy Creamy Savory

Name: Parmesan Linguine and Garlic Butter Meatballs 35min Easy Creamy Savory.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: For the meatballs: 1 lb ground halal beef or chicken; 1 egg; ¼ cup breadcrumbs; 2 tbsp grated Parmesan; 2 garlic cloves, minced; 1 tsp dried oregano; Salt and pepper, to taste; 1 tbsp olive oil (for frying); For the garlic butter sauce: 3 tbsp unsalted butter; 3 garlic cloves, minced; 2 tbsp chopped parsley; Salt, to taste; For the linguine: 8 oz linguine pasta; ½ cup grated Parmesan cheese; ¼ cup pasta water (reserved); 1 tbsp butter; Salt and pepper, to taste

Description

Parmesan Linguine and Garlic Butter Meatballs: a quick comfort food dish featuring creamy parmesan linguine topped with garlic butter meatballs.

Ingredients

Scale

For the meatballs: 1 lb ground halal beef or chicken
1 egg
¼ cup breadcrumbs
2 tbsp grated Parmesan
2 garlic cloves, minced
1 tsp dried oregano
Salt and pepper, to taste
1 tbsp olive oil (for frying)
For the garlic butter sauce: 3 tbsp unsalted butter
3 garlic cloves, minced
2 tbsp chopped parsley
Salt, to taste
For the linguine: 8 oz linguine pasta
½ cup grated Parmesan cheese
¼ cup pasta water (reserved)
1 tbsp butter
Salt and pepper, to taste

Instructions

In a bowl, mix meatball ingredients until well combined. Form into 1-inch balls.
Heat olive oil in a skillet over medium heat. Cook meatballs until browned and cooked through, about 8–10 minutes, turning to brown evenly. Remove and set aside.
In the same skillet, melt butter and sauté garlic until fragrant (1–2 minutes). Add parsley and a pinch of salt. Toss meatballs back into the garlic butter and coat well.
Meanwhile, cook linguine according to package directions. Reserve ¼ cup pasta water, then drain.
Return pasta to the pot. Stir in butter, Parmesan, reserved pasta water, salt, and pepper. Mix until creamy and well coated.
Plate the Parmesan linguine and top with garlic butter meatballs. Garnish with extra Parmesan and parsley if desired.

Notes

You can substitute beef with chicken or turkey for a lighter version.
Use gluten-free breadcrumbs to make this gluten-free.
If the sauce seems thick, splash in extra reserved pasta water a tablespoon at a time.
Leftovers keep refrigerated for up to 2 days; reheat gently on the stove.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-fry; Sauté; Boil
Cuisine: Italian

Nutrition

Serving Size: 1 serving (about 1/3–1/4 of recipe)
Calories: 700
Sugar: 2 g
Sodium: 800 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 90 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 180 mg

Keywords: Parmesan Linguine, Garlic Butter Meatballs, Quick Comfort Food, Pasta with Meatballs, Linguine recipe, Halal meatballs, Creamy parmesan linguine