Pasta recipes are a key piece of the homemade on a weeknight puzzle. You can so easily make a sauce, add a protein and have a fantastic pasta dish in no time. This recipe for Creamy Linguini & Meatballs is sure to make your whole family happy when it comes time to sit down at the dinner table. I have included as part of this recipe an easy meatball, but you could also go for the frozen variety if you are pressed for time.
When it comes to dinner some nights I have lots of time and spend a couple hours on dinner. And other nights I don’t have that kind of time or maybe even energy. This is the type of recipe I always turn to an easy pasta dish. I, personally, really love to make meatballs by hand. It is those types of repetitive tasks that make cooking a soothing and relaxing activity for me. The simple rolling of each meatball helps me slow down and find my center again.
Substitutes and Variations:
As I mentioned above, if you don’t have time or energy to make the meatballs yourself, you could always use frozen or pre-made ones. Just prepare them as per the packaging. You can also swap our ground beef for pork, turkey, or chicken, depending on your preference. Same goes for the pasta – if you want spaghetti or a short pasta like elbow macaroni or shells or penne, that will work too.
Suggestions for Sides:
A simple green salad makes for a great side. You can also roast up some green beans or asparagus while the meatballs are baking. A garlic knot or buttered roll would be great too.
Tools that may make this recipe easier:
If you are making the meatballs from scratch I always suggest using a food scoop. This helps you to easily make them each the same size and shape.
Now Let’s Get Cookin’!
Creamy Linguini & Meatballs
Ingredients
- 2 lb Linguini
For the Cheese Sauce
- 2 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 4 tbsp Cornstarch
- 1 cup Milk
- 1 cup Chicken broth
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tbsp Dried Parsley
- 1 cup Heavy Cream
For the Meatballs
- 1½ lb Ground Beef
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Dried Basil
- 1 cup Grated Parmesan
- 1 cup Breadcrumbs
- 1 tbsp Worcestershire Sauce
Instructions
- Preheat oven to 400degF.
- Combine meatball ingredients in a large mixing bowl. Using a 1inch scoop, portion meat mixtures into balls. Roll between your hands to make round. Place on baking rack over a parchment paper covered baking sheet. Bake in oven for 30 minutes.
- Start water boiling for the pasta.
- Add pasta to boiling water and cook as directed on the package. Drain in a colander and return to pot away from heat.
- In a sauce pan over medium high heat, add butter, onion powder and garlic powder. Whisk together chicken broth and cornstarch then whisk it into melted butter. Let cook for two minutes then whisk in milk and let cook for two minutes. Then whisk in seasonings and cook another two minutes. Whisk in heavy cream and cook another two minutes.
- Add cream sauce to pasta and toss to thoroughly combine. Then add in meatballs and toss a bit more.
- Serve up each portion of pasta with about 6-8 meatballs.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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I am going to follow your recipe