Creamy Lemon Pepper Linguine with Beef Meatballs

There’s something irresistible about a bowl of pasta coated in a velvety cream sauce. Add tender, juicy meatballs and a bright pop of lemon and pepper and you have a meal that’s both comforting and exciting. This recipe takes a classic Italian-American favorite and gives it a fresh twist with scallions, lemon zest and a hint of heat.

Perfect for a busy weeknight, this dish comes together in under 30 minutes using simple ingredients. The gluten-free linguine cooks up perfectly al dente, while the meatballs roast until golden and juicy. Toss everything in a creamy, tangy sauce and dinner is served.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 unit KetchupView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and bring a large pot of salted water to a boil. Thinly slice scallions, separating white and green parts. Mince the white parts. Zest and quarter the lemon. Peel and mince garlic.
2. In a medium bowl, combine ground beef, panko, half the scallion greens, half the ketchup, 1 tablespoon water, juice from one lemon wedge, ½ teaspoon salt and a pinch of pepper. Mix gently and form into 8-10 one-inch meatballs. Place on a lightly oiled baking sheet.
3. Roast meatballs on the top rack until browned and cooked through, 14-16 minutes.
4. Add gluten-free linguine to the boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add garlic, scallion whites and half the lemon zest; cook until fragrant, 30-60 seconds. Stir in cream sauce base, chicken stock concentrate, half the Tuscan Heat Spice and ¼ cup reserved pasta water. Bring to a simmer, then remove from heat. Add 2 tablespoons butter and stir until melted. Season with salt and pepper to taste.
6. Add drained linguine and meatballs to the pan with sauce; toss to coat. If the pan is too small, transfer everything to the empty pasta pot. Add more reserved pasta water a splash at a time if needed to achieve a creamy consistency. Divide among bowls, top with remaining scallion greens and lemon zest and serve with a squeeze of lemon juice.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, regular linguine or spaghetti works perfectly. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

Can I make the meatballs ahead of time?

Absolutely. Form the meatballs and refrigerate for up to 24 hours before roasting. You can also freeze them uncooked for up to 3 months.