Description
Creamy Parmesan Pasta with Juicy Meatballs
“Indulge in this rich, creamy Parmesan pasta with juicy homemade meatballs—comfort food at its finest!
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Ingredients
For the Meatballs:
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup Parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
For the Creamy Parmesan Sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
For the Pasta:
8 oz pasta (rigatoni, penne, or your choice)
Fresh parsley (for garnish)
Instructions
Cook the Pasta:
Boil pasta in salted water until al dente. Drain and set aside.
Make the Meatballs:
In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and black pepper.
Form into small meatballs.
Heat olive oil in a pan over medium heat. Cook meatballs until browned and fully cooked, about 10 minutes. Remove from pan and set aside.
Prepare the Creamy Sauce:
In the same pan, melt butter and sauté garlic.
Pour in heavy cream and stir. Add Parmesan cheese, salt, and black pepper.
Let the sauce thicken for 2-3 minutes.
Assemble & Serve:
Toss the cooked pasta in the sauce, ensuring it’s well coated.
Top with the juicy meatballs.
Garnish with extra Parmesan and fresh parsley.
Who’s ready to take a bite?
Step-by-Step Guide
Begin by preparing all ingredients. For the meatballs, thoroughly combine the beef, breadcrumbs, Parmesan, egg, and seasonings in a large bowl. Use a cookie scoop or tablespoon to form uniform 1-inch meatballs for even cooking. Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then reduce heat slightly and cook for an additional 8-10 minutes, turning occasionally, until their internal temperature reaches 165°F. Transfer to a plate. While the meatballs cook, start your pasta in a large pot of well-salted boiling water.
For the sauce, use the same skillet to build flavor. Melt butter and sauté garlic for 30 seconds until fragrant. Pour in the heavy cream, scraping up any browned bits from the pan. Bring to a gentle simmer before reducing heat to low. Gradually whisk in the grated Parmesan until fully melted and the sauce is smooth. Let it thicken for 2-3 minutes. Finally, add the drained pasta directly to the sauce, tossing to coat completely before adding the meatballs back to the pan.
Serving Suggestions
Serve this pasta immediately while hot and creamy. For a complete meal, pair it with a simple side salad dressed with a bright vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For a touch of freshness, garnish with chopped parsley, basil, or a sprinkle of red pepper flakes for a hint of heat.
How-to Summary
To make Creamy Parmesan Pasta with Meatballs: 1) Cook pasta. 2) Mix and pan-fry meatballs until cooked through. 3) In the same pan, make a sauce by sautéing garlic in butter, adding cream, and whisking in Parmesan. 4) Toss the pasta in the sauce and top with meatballs. Garnish and serve.
Frequently Asked Questions
Can I use a different type of meat for the meatballs? Yes, ground turkey, chicken, pork, or a blend can be used. Adjust cooking time as needed, and ensure the internal temperature reaches 165°F.
My sauce turned out grainy. What happened? Graininess often occurs if the heat is too high when adding the cheese, causing it to seize. Always add Parmesan to a gently simmering sauce off direct heat and whisk constantly.
How can I make this dish ahead of time? You can prepare the meatballs and sauce separately, storing them in the fridge for up to 2 days. Reheat the sauce gently on the stove, adding a splash of cream or pasta water to loosen it, then combine with freshly cooked pasta and meatballs.
What can I substitute for heavy cream? Half-and-half can be used for a slightly lighter sauce, but it will be less rich and thick. For a dairy-free option, try a high-fat canned coconut milk.
How do I prevent my meatballs from falling apart? Ensure your mixture is well-combined but not overworked. Chilling the formed meatballs for 15-20 minutes before cooking helps them hold their shape better in the pan.
Common Mistakes to Avoid
- Overcooking the sauce: Boiling the cream sauce vigorously can cause it to separate or become oily.
- Using pre-grated Parmesan: Pre-grated cheese contains anti-caking agents that can prevent a smooth, creamy sauce. Grating a block of Parmesan fresh is best.
- Crowding the pan when browning meatballs: This steams them instead of creating a flavorful, browned crust. Cook in batches if necessary.
- Rinsing the cooked pasta: This removes the starch that helps the sauce cling to the noodles.
Conclusion
This Creamy Parmesan Pasta with Juicy Meatballs is a quintessential comfort dish that balances rich, savory flavors with satisfying textures. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal at home. It’s a versatile recipe perfect for a family dinner or for impressing guests. The combination of tender, herb-infused meatballs and a luxuriously smooth Parmesan sauce guarantees a memorable and delicious experience with every bite.