Garlic Butter Meatballs with Velvety Parmesan Penne

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There’s something truly comforting about a plate of tender, juicy meatballs smothered in a rich, garlicky butter sauce, resting on a bed of creamy parmesan-coated penne. This dish is a game-changer for busy weeknights and cozy weekends alike. The combination of flavorful, well-seasoned meatballs with the creamy, cheesy pasta creates a meal that feels indulgent yet is incredibly easy to make.

I love how this dish brings together simple ingredients in such a satisfying way. The garlic butter infuses the meatballs with deep, savory notes, while the parmesan sauce wraps every bite in velvety richness. Whether you’re cooking for family or treating yourself, this recipe delivers restaurant-quality comfort food right from your own kitchen.

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Why You’ll Love This Garlic Butter Meatballs with Velvety Parmesan Penne

• Rich and comforting – Perfectly seasoned meatballs and creamy pasta make this a soul-warming meal.
• Easy to make – Simple ingredients and straightforward steps make it a great weeknight option.
• Crowd-pleaser – This dish is a hit with kids and adults alike.
• Restaurant-quality at home – No need to dine out when you can make this gourmet dish in your own kitchen.
• Customizable – Easily swap ingredients to suit your dietary needs or preferences.

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What Kind of Pasta Should I Use?

For this recipe, penne is my top choice because its ridges hold onto the creamy parmesan sauce beautifully. However, if you don’t have penne on hand, other pasta shapes work just as well. Rigatoni, ziti, or even fettuccine can be great alternatives. If you want a lighter option, try whole wheat pasta or even zucchini noodles for a low-carb twist.

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Options for Substitutions

If you need to tweak the ingredients, here are some great alternatives:

• Meatballs – Swap ground beef with ground turkey, chicken, or even plant-based meat alternatives for a lighter version.
• Pasta – Gluten-free pasta or even spaghetti squash can work if you’re avoiding traditional pasta.
• Parmesan cheese – If you need a non-dairy option, try nutritional yeast or dairy-free parmesan substitutes.
• Butter – Use olive oil instead of butter for a slightly different but still delicious flavor.
• Cream – Replace heavy cream with half-and-half or even coconut milk for a dairy-free option.

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Ingredients for Garlic Butter Meatballs with Velvety Parmesan Penne

Each ingredient in this dish plays a key role in building rich, comforting flavors. Here’s what you’ll need and why:

• Ground beef – The base of the meatballs, providing a hearty, juicy texture. You can also use ground turkey or chicken for a lighter version.
• Breadcrumbs – Helps bind the meatballs together while keeping them tender and moist.
• Parmesan cheese – Adds a nutty, salty depth to both the meatballs and the creamy pasta sauce.
• Egg – Essential for holding the meatballs together.
• Garlic – The heart of the flavor! Fresh minced garlic gives the butter sauce its irresistible aroma.
• Butter – Creates a rich, silky sauce that coats the meatballs and pasta beautifully.
• Heavy cream – The secret to the velvety texture of the parmesan sauce.
• Chicken broth – Enhances the depth of flavor in the sauce without making it too heavy.
• Italian seasoning – A blend of herbs that enhances the overall taste of the dish.
• Salt & black pepper – Essential for seasoning both the meatballs and the sauce to perfection.
• Penne pasta – The ideal pasta shape to hold onto the creamy parmesan sauce.
• Fresh parsley – A bright, fresh garnish that adds color and a hint of herbal freshness.

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Step 1: Prepare the Meatball Mixture

In a large bowl, combine the ground beef, breadcrumbs, grated parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix everything gently with your hands until just combined—overmixing can make the meatballs tough.

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Step 2: Shape and Cook the Meatballs

Roll the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Heat a large skillet over medium heat and melt a tablespoon of butter. Add the meatballs in batches, cooking for about 4-5 minutes per side until browned all over. Remove them from the pan and set aside.

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Step 3: Cook the Pasta

While the meatballs are cooking, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

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Step 4: Make the Garlic Butter Sauce

In the same skillet used for the meatballs, melt the remaining butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and let it simmer for a couple of minutes, scraping up any browned bits from the pan.

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Step 5: Create the Velvety Parmesan Sauce

Reduce the heat to low and stir in the heavy cream and grated parmesan cheese. Let the sauce gently simmer until it thickens slightly. If it becomes too thick, add a bit of the reserved pasta water to loosen it up.

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Step 6: Combine Everything

Return the cooked meatballs to the skillet, spooning the sauce over them. Let them simmer for a couple of minutes to absorb the flavors. Add the cooked pasta, tossing everything together until well coated in the creamy sauce.

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Step 7: Garnish and Serve

Sprinkle with extra parmesan cheese and freshly chopped parsley. Serve hot and enjoy this rich, comforting dish!

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How Long to Cook Garlic Butter Meatballs with Velvety Parmesan Penne

Cooking times may vary slightly depending on your stove and ingredients, but here’s a general guideline:

• Meatballs – Cook for about 8-10 minutes, turning occasionally until browned on all sides and cooked through (internal temperature of 160°F or 71°C).
• Pasta – Boil according to package instructions, usually 10-12 minutes for penne, until al dente.
• Sauce – Simmer for 3-5 minutes until thickened and creamy.

From start to finish, this dish takes about 35-40 minutes to prepare.

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Tips for Perfect Garlic Butter Meatballs with Velvety Parmesan Penne

• Use freshly grated parmesan – It melts better and gives a richer, smoother sauce compared to pre-grated cheese.
• Don’t overwork the meatball mixture – Mix just until combined to keep the meatballs tender.
• Brown the meatballs well – This locks in flavor and adds a delicious crust.
• Reserve pasta water – Adding a little to the sauce can help achieve the perfect consistency.
• Simmer the sauce gently – Avoid high heat to prevent the cream from separating.
• Season at every step – Proper seasoning enhances the depth of flavor in the meatballs, sauce, and pasta.
• Let the meatballs rest before serving – This allows the juices to redistribute for the best texture.

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Watch Out for These Mistakes While Cooking

Even with a simple recipe, a few missteps can affect the final result. Here’s what to avoid:

• Overmixing the meatball mixture – This makes the meatballs dense and tough. Mix just until the ingredients are combined.
• Skipping the browning step – Browning the meatballs adds deep flavor. If they’re only cooked in the sauce, they might turn out bland.
• Not using fresh garlic – Pre-minced or powdered garlic won’t give the same rich, aromatic flavor.
• Boiling the sauce – High heat can cause the cream to separate or become grainy. Always simmer gently.
• Adding cheese too quickly – Parmesan should be stirred in gradually to prevent clumping.
• Not reserving pasta water – This starchy water helps adjust the sauce’s consistency if it gets too thick.
• Undercooking or overcooking the pasta – Al dente pasta holds up best in the sauce and doesn’t turn mushy.
• Forgetting to taste and adjust seasoning – Always check if your sauce needs more salt, pepper, or cheese before serving.

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What to Serve With Garlic Butter Meatballs with Velvety Parmesan Penne

1. Garlic Bread

Crispy, buttery garlic bread is the perfect side to soak up the creamy sauce.

2. Roasted Vegetables

A side of roasted zucchini, bell peppers, or asparagus balances out the richness of the dish.

3. Caesar Salad

A crisp, tangy Caesar salad adds freshness and a nice contrast to the creamy pasta.

4. Sautéed Spinach

A simple side of garlic-sautéed spinach complements the garlic butter flavors in the meatballs.

5. Bruschetta

A fresh tomato and basil bruschetta adds a light, refreshing bite before the main dish.

6. Wine Pairing

A glass of Chardonnay or Pinot Grigio pairs beautifully with the creamy parmesan sauce.

7. Mashed Potatoes

For an extra indulgent meal, serve the meatballs over creamy mashed potatoes instead of pasta.

8. Lemon Arugula Salad

A peppery arugula salad with a lemon vinaigrette adds a zesty, refreshing contrast.

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Storage Instructions

If you have leftovers, you’ll be happy to know this dish stores well! Here’s how to keep it fresh:

• Refrigerate – Store leftovers in an airtight container for up to 3 days. The sauce may thicken, but a splash of milk or broth will help revive it when reheating.
• Freeze – The meatballs freeze well! Place them in a freezer-safe container for up to 3 months. However, it’s best to freeze the meatballs separately from the pasta, as the sauce can change texture when thawed.
• Reheat – Warm in a skillet over low heat, adding a bit of broth or cream to loosen the sauce. Avoid microwaving on high, as it can dry out the meatballs.

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Estimated Nutrition

Here’s a rough estimate per serving (based on a standard portion size):

• Calories: ~650
• Protein: ~35g
• Carbohydrates: ~55g
• Fat: ~32g
• Saturated Fat: ~15g
• Cholesterol: ~120mg
• Sodium: ~700mg

Note: These values vary depending on ingredient choices and portion sizes.

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Frequently Asked Questions

1. Can I make the meatballs ahead of time?

Yes! You can prepare and refrigerate the uncooked meatballs up to 24 hours in advance. Alternatively, cook them and store them for up to 3 days or freeze them for up to 3 months.

2. What’s the best way to reheat this dish?

For the best results, reheat in a skillet over low heat with a splash of broth or cream to loosen the sauce. If using a microwave, heat in short intervals, stirring in between.

3. Can I use store-bought meatballs?

Absolutely! If you’re short on time, pre-cooked frozen meatballs can work. Just heat them in the sauce until warmed through.

4. How can I make this dish lighter?

Use ground turkey or chicken for the meatballs, swap heavy cream for half-and-half, and choose whole wheat or chickpea pasta.

5. Will the sauce thicken as it sits?

Yes, the sauce continues to thicken after cooking. If it becomes too thick, add a bit of warm milk, cream, or reserved pasta water when reheating.

6. Can I make this dish without dairy?

Yes! Use dairy-free butter, coconut cream instead of heavy cream, and nutritional yeast instead of parmesan cheese.

7. Is this recipe good for meal prep?

It’s great for meal prep! Just store the sauce and meatballs separately from the pasta for the best texture when reheating.

8. Can I add vegetables to the sauce?

Of course! Mushrooms, spinach, or roasted cherry tomatoes would be delicious additions.

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Conclusion

If you love comforting, restaurant-quality meals that are easy to make, this Garlic Butter Meatballs with Velvety Parmesan Penne recipe is a must-try! Save this recipe on Pinterest, share it with your friends and family, and let me know how it turns out for you. Enjoy!

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