Buttery meatballs pasta (Print Version)

# Ingredients:

→ Meatball mix

01 - 2 tablespoons olive oil
02 - 2 tablespoons butter
03 - Salt and black pepper to your liking
04 - 1 teaspoon Italian seasoning
05 - 2 cloves garlic, finely chopped
06 - 1 large egg
07 - 1/4 cup (25 g) Parmesan, grated
08 - 1/2 cup (50 g) breadcrumbs
09 - 1 lb (450 g) ground pork, beef, or a combination

→ Pasta and sauce

10 - 2 tablespoons fresh chopped parsley, plus extra to top
11 - Salt and black pepper for seasoning
12 - 1/2 teaspoon Italian seasoning
13 - 3/4 cup (75 g) Parmesan, grated
14 - 1 1/2 cups (360 ml) heavy cream
15 - 3 cloves garlic, minced
16 - 2 tablespoons plain butter
17 - 12 oz (340 g) linguine

# Instructions:

01 - Combine ground meat, seasoning, breadcrumbs, Parmesan, garlic, egg, salt, and pepper in a mixing bowl. Roll into small balls, about an inch each (you should get 20-24).
02 - In a hot skillet over medium heat, add the butter and olive oil. Toss in the meatballs, turning occasionally, and cook them for about 8-10 minutes until they're cooked through and golden. Set aside.
03 - Boil a big pot of salted water. Follow the package instructions to cook the linguine until it's firm but not overcooked. Save 1 cup of that starchy water before draining, then set aside the pasta.
04 - Using the same pan as before, warm the butter on medium heat. Toss in the garlic and let it cook for about a minute, stirring so it doesn’t burn. Pour in the heavy cream, add Italian seasoning, and gently simmer while stirring for a couple of minutes to thicken. Once ready, mix in the Parmesan until it melts completely. Adjust the salt and pepper to your liking.
05 - Transfer the cooked linguine into the skillet with the sauce. Give it a good toss to make sure the sauce sticks to every strand. If it looks too thick, pour in a bit of the reserved pasta water, one spoonful at a time, until you get the consistency you like.
06 - Top the creamy pasta with meatballs, sprinkle extra parsley, and grate some more Parmesan over it. Serve right away while it’s warm.

# Notes:

01 - For a punch of flavor, add a splash of white wine after cooking the meatballs.
02 - You can swap linguine for fettuccine or spaghetti if that’s more your style.
03 - Always opt for freshly grated Parmesan to get the best creaminess and taste.

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