If you love garlic, you’ll love this recipe for garlic butter meatballs and creamy Parmigiano Reggiano pasta. Bake the meatballs for just 12 minutes, and they’re perfectly moist and tender. Dave went back for seconds.
Garlic Butter Meatballs
Preheat oven to 450°F
Ingredients:
- 1 pound ground beef
- 1/2 cup Panko breadcrumbs
- 1 egg
- 1 clove garlic – minced
- 1/4 cup grated Parmigiano Reggiano
- 1 Tablespoon fresh parsley – chopped
- 1 teaspoon salt
- 1 teaspoon pepper
Creamy Parmigiano Reggiano Pasta
Ingredients:
- 2 Tablespoons butter
- 2 cloves garlic – minced
- 1/2 cup heavy cream
- 1 cup grated Parmigiano Reggiano
-
Salt and Pepper to taste
- 8-ounces fettuccine
Directions:
Melt the butter in a skillet over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.
Lower the heat and pour in the heavy cream.
Add the grated Parmigiano and stir until the sauce is creamy. (If the butter separates from the sauce, lower the heat, and stir in a little more heavy cream.)
Cook the pasta according to the package instructions until al dente. Drain the pasta. Add the pasta to the sauce in the skillet and toss to coat evenly—season with salt and pepper to taste.
Add the meatballs to the pasta in the skillet and stir to combine. Garnish with fresh parsley and serve hot.
Garlic Butter Meatballs and Creamy Parmigiano Reggiano Pasta
Ingredients
Garlic Meatballs
- 1 pound ground beef
- 1/2 cup Panko breadcrumbs
- 1 egg
- 1 clove garlic - minced
- 1/4 cup grated Parmigiano Reggiano
- 1 Tablespoon fresh parsley - chopped
- 1 teaspoon salt
- 1 teaspoon pepper
Creamy Parmigiano Reggiano Pasta
- 2 Tablespoons butter
- 2 cloves garlic - minced
- 1/2 cup heavy cream
- 1 cup grated Parmigiano Reggiano
- Salt and Pepper to taste
- 8-ounces fettuccine
Instructions
Preheat oven to 450°F
Place the ground beef, Panko breadcrumbs, garlic, cheese, parsley, salt, pepper, and egg in a medium bowl. Mix well but don’t overwork.
Shape the meat mixture into twenty-two 1-inch balls and place on a tin foil-lined baking sheet. (Easy clean up!) My sheet pan is 15.5 x 10 inches.
Place the baking sheet with the meatballs in the preheated oven and bake for 12 minutes. If you make fewer and larger meatballs, you’ll have to adjust the baking time.
While the meatballs bake, make the pasta.
Creamy Parmigiano Reggiano Pasta
Directions:
Melt the butter in a skillet over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.
Lower the heat and pour in the heavy cream.
Add the grated Parmigiano and stir until the sauce is creamy. (If the butter separates from the sauce, lower the heat, and stir in a little more heavy cream.)
Cook the pasta according to the package instructions until al dente. Drain the pasta. Add the pasta to the sauce in the skillet and toss to coat evenly—season with salt and pepper to taste.
Add the meatballs to the pasta in the skillet and stir to combine. Garnish with fresh parsley and serve hot.
We’ll be making these garlic butter meatballs again soon. This is a quick and easy meal. Dave said it is much better than the fettuccine dish he just had at a local restaurant.
Looking for another delicious meatball recipe? Check out this recipe ►Mongolian Beef Meatballs with Rice.
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