Garlic Butter Meatballs with Velvety Parmesan Penne

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Garlic Butter Meatballs with Velvety Parmesan Penne is the ultimate comfort dish that brings together rich, juicy meatballs coated in a garlic-infused butter sauce, all served over a bed of creamy, cheesy penne pasta. The flavors meld beautifully, with the savory depth of the meatballs complementing the luxurious, velvety texture of the parmesan-infused pasta. Every bite bursts with warmth, making it a perfect meal for cozy dinners or special gatherings.

This dish isn’t just about indulgence—it’s also incredibly easy to prepare, making it ideal for busy weeknights or when you want to impress guests without spending hours in the kitchen. The golden-browned meatballs, drenched in a garlicky butter sauce and topped with freshly grated Parmesan, create a stunning balance of flavor and texture. Pair it with a crisp side salad or some crusty bread for a complete and satisfying meal.

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Ingredients for Garlic Butter Meatballs with Velvety Parmesan Penne

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil (for frying)

For the Garlic Butter Sauce:

• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• ¼ cup chicken or beef broth
• ¼ cup heavy cream
• ¼ cup grated Parmesan cheese

For the Parmesan Penne:

• 12 oz penne pasta
• 2 tbsp butter
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, for garnish

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Step 1: Prepare the Meatballs

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, black pepper, and chopped parsley. Mix everything until just combined—avoid overmixing to keep the meatballs tender. Roll the mixture into evenly sized meatballs, about 1 inch in diameter.

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Step 2: Cook the Meatballs

Heat a large skillet over medium heat and add the olive oil. Once hot, add the meatballs in a single layer and cook for about 4-5 minutes per side until browned on all sides. Remove the meatballs from the skillet and set them aside.

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Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce the heat to medium-low and melt the butter. Add the minced garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant. Pour in the chicken or beef broth and stir to deglaze the pan, scraping up any browned bits. Add the heavy cream and Parmesan cheese, stirring until smooth. Return the meatballs to the skillet, coating them in the sauce. Let them simmer for 5-7 minutes until fully cooked through.

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Step 4: Cook the Parmesan Penne

While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and return the pasta to the pot. Stir in the butter, heavy cream, and Parmesan cheese, mixing until the pasta is creamy and well coated. Season with salt and black pepper to taste.

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Step 5: Assemble and Serve

Plate the creamy Parmesan penne and top with the garlic butter meatballs. Spoon extra sauce over the dish and garnish with fresh parsley and additional grated Parmesan. Serve immediately and enjoy!

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Storage Instructions

To store leftovers, allow the Garlic Butter Meatballs with Velvety Parmesan Penne to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze the meatballs separately in a sealed container for up to 3 months. The pasta can also be frozen, but it may lose some of its creamy texture upon reheating.

Reheating Instructions:

• Stovetop: Warm the meatballs and pasta in a pan over low heat, adding a splash of broth or cream to restore the sauce’s consistency.
• Microwave: Heat in short intervals, stirring occasionally, and add a little water or cream if needed to keep it from drying out.
• Oven: Place in a covered oven-safe dish at 325°F (163°C) for about 15 minutes or until heated through.

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Estimated Nutrition

(Per serving, based on 4 servings)

• Calories: ~650 kcal
• Protein: ~32g
• Carbohydrates: ~50g
• Fat: ~38g
• Saturated Fat: ~18g
• Cholesterol: ~120mg
• Sodium: ~650mg
• Fiber: ~3g

(Note: Nutrition values are approximate and may vary based on specific ingredients used.)

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Frequently Asked Questions

Can I use a different type of pasta?

Yes! While penne is great for holding the creamy sauce, you can substitute it with fettuccine, rigatoni, or even spaghetti.

Can I make the meatballs ahead of time?

Absolutely! You can prepare and store the uncooked meatballs in the fridge for up to 24 hours or freeze them for later use.

Can I make this dish without cream?

Yes! You can swap the heavy cream for half-and-half, whole milk, or a dairy-free alternative like coconut cream.

What can I serve with this dish?

A fresh green salad, roasted vegetables, or garlic bread make great side dishes to balance the richness of the pasta and meatballs.

Can I bake the meatballs instead of frying them?

Yes! Bake the meatballs at 400°F (200°C) for about 15-20 minutes, turning halfway through, until browned and fully cooked.

Can I make this recipe gluten-free?

Definitely! Use gluten-free breadcrumbs and substitute regular pasta with a gluten-free version.

What can I use instead of beef?

You can use ground chicken, turkey, or even a plant-based alternative for a lighter or vegetarian version.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, add a splash of broth, milk, or pasta water to loosen it before serving.

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