Garlic Rosemary Meatballs in Mushroom Cream Sauce Over Linguine

These garlic rosemary meatballs are the ultimate comfort food. Seared until golden brown, then simmered in a luscious mushroom cream sauce infused with fresh rosemary, they’re served over a bed of al dente linguine for a satisfying meal that feels both rustic and elegant.

Perfect for a cozy weeknight dinner or a special occasion, this dish comes together quickly with simple ingredients. The creamy sauce coats every strand of pasta, while the tender meatballs add a burst of savory flavor in every bite.

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Ingredients

1 lb ground beefView ingredient guideLike ingredientDislike ingredient

1/2 cup breadcrumbsView ingredient guideLike ingredientDislike ingredient

1 large eggView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 tsp saltView ingredient guideLike ingredientDislike ingredient

1/2 tsp black pepperView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

8 oz mushrooms, slicedView ingredient guideLike ingredientDislike ingredient

1 cup heavy creamView ingredient guideLike ingredientDislike ingredient

1/2 cup beef brothView ingredient guideLike ingredientDislike ingredient

1 tsp dried rosemaryView ingredient guideLike ingredientDislike ingredient

8 oz linguineView ingredient guideLike ingredientDislike ingredient

Fresh parsley for garnishView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside.
2. In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt and pepper. Mix gently until just combined. Form into 1-inch meatballs.
3. Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Transfer meatballs to a plate.
4. In the same skillet, add sliced mushrooms and cook until golden brown, about 5 minutes. Stir in dried rosemary.
5. Pour in heavy cream and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until sauce thickens slightly, about 3-4 minutes.
6. Return meatballs to the skillet, turning to coat in sauce. Simmer for another 5 minutes until meatballs are cooked through and sauce is creamy.
7. Serve meatballs and sauce over cooked linguine. Garnish with fresh parsley if desired.

Recipe Tips

FAQ

Can I use a different pasta?

Yes, any long pasta like fettuccine or spaghetti works well or even short pasta like penne.

Can I make this dairy-free?

Substitute heavy cream with full-fat coconut milk and use a dairy-free butter or oil for sautéing.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.