If there’s one dish that saves me on busy weeknights, it’s these garlic butter meatballs with pappardelle. One pan, minimal cleanup, and maximum flavor—what’s not to love? I stumbled onto this recipe when my best friend came over last-minute for dinner, and I needed something fast but impressive. The moment those buttery, garlicky meatballs hit the pan, we both knew it was a keeper. Now, it’s my go-to when I want a cozy, restaurant-worthy pasta without the fuss. The best part? The spinach wilts right into the sauce, sneaking in some greens while you’re too busy savoring every bite.
Why You’ll Love These Garlic Butter Meatballs
Trust me, this garlic butter meatball pasta checks all the boxes for the perfect weeknight meal:
- Fast & easy: Done in under 45 minutes—even faster if you prep the meatballs ahead!
- One-pan magic: Brown the meatballs, build the sauce, and toss the pasta all in the same skillet (hello, easy cleanup).
- Flavor bomb: Garlic butter sauce + juicy meatballs + wilted spinach = a restaurant-worthy dish that’ll have everyone asking for seconds.
- Secretly balanced: Sneaky spinach adds freshness, and you can easily swap in whole wheat pasta or leaner meat if you’re feeling virtuous (but honestly, that butter sauce is worth every calorie).
Ingredients for Garlic Butter Meatballs
Here’s everything you’ll need to make these irresistible garlic butter meatballs—I’ve grouped them so you can prep efficiently. Pro tip: measure everything before you start cooking (my grandma called this “mise en place” and swore it was the secret to stress-free cooking).
For the meatballs:
- 1 lb ground beef (or do half beef + half pork for extra juiciness)
- 1/3 cup Italian breadcrumbs (the kind with herbs already mixed in)
- 1/4 cup packed grated Parmesan (none of that powdery stuff!)
- 1 large egg (room temperature blends better)
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon Italian seasoning (or 1/2 tsp each dried basil & oregano)
- 1/2 teaspoon kosher salt (Diamond Crystal brand—it’s less salty than Morton’s)
- 1/4 teaspoon freshly ground black pepper
For the sauce & pasta:
- 12 oz pappardelle pasta (or tagliatelle—those wide ribbons hold the sauce beautifully)
- 3 tablespoons butter (salted or unsalted both work)
- 3 cloves garlic, minced
- 1/2 cup onion, thinly sliced (yellow or sweet onions work best)
- 1/2 cup beef broth (low-sodium if you’re watching salt intake)
- 1 tablespoon tomato paste (that little tube in your fridge is perfect here)
- 1 tablespoon Worcestershire sauce (optional but adds amazing depth)
- 2 cups fresh spinach (pack it lightly when measuring)
- 1/2 teaspoon crushed red pepper flakes (or more if you like heat)
- 2 tablespoons chopped fresh parsley (for that bright finish)
How to Make Garlic Butter Meatballs
Okay, let’s get cooking! These garlic butter meatballs come together in just a few simple steps. The key is taking your time with each stage – especially browning those meatballs properly. That golden crust makes all the difference!
Step 1: Prepare the Meatball Mixture
First, grab a big bowl and gently mix all your meatball ingredients together. I use my hands – it’s messy but effective! Stop mixing as soon as everything looks combined – overworking the meat makes tough meatballs. The mixture should hold together when you roll it, but still feel soft.
Step 2: Brown the Meatballs
Heat your oil in a large skillet over medium-high heat. Add the meatballs and let them get nice and brown on all sides – about 2 minutes per side. Don’t crowd the pan! They won’t be fully cooked yet, and that’s perfect. Those browned bits left in the pan? That’s flavor gold we’ll use later!
Step 3: Build the Garlic Butter Sauce
In the same skillet (keep all those tasty browned bits!), melt your butter. Add onions first, letting them soften for a couple minutes before adding the garlic. Stir the garlic constantly for just 30 seconds – any longer and it might burn and turn bitter. Now’s when your kitchen will smell amazing!
Step 4: Combine and Finish
Time to bring it all together! Return the meatballs to the skillet with the sauce and let them finish cooking through. Then gently stir in the spinach until it wilts – it’ll shrink down a lot. Finally, toss in your cooked pasta, adding splashes of that reserved pasta water until everything looks glossy and perfect. Oh man, just wait until you taste this!
Expert Tips for Perfect Garlic Butter Meatballs
After making these garlic butter meatballs dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take them from good to wow:
- Chill your meatballs for 15 minutes before cooking – they’ll hold their shape better and get that perfect sear.
- Always reserve pasta water! That starchy liquid is magic for adjusting sauce consistency.
- Can’t handle heat? Skip the red pepper flakes or serve them on the side for custom spice levels.
- Use a cookie scoop for evenly sized meatballs – no more guessing!
- If your sauce looks too thin, let it simmer uncovered for an extra minute or two to thicken up.
Oh, and one last thing – don’t skimp on the garlic. Ever.
Variations for Your Garlic Butter Meatballs
One of my favorite things about this garlic butter meatball recipe is how easily you can switch it up! Here are some tasty twists I’ve tried (and loved):
- Lighter option: Swap the beef for ground turkey or chicken – just add an extra tablespoon of olive oil to keep them juicy.
- Gluten-free: Use gluten-free breadcrumbs and pasta – the sauce is naturally GF!
- Extra veggies: Toss in sliced mushrooms with the onions or swap spinach for kale (just cook it a bit longer).
- Creamy version: Stir in a splash of heavy cream at the end for an indulgent touch.
The garlic butter base works with almost anything – get creative with what you’ve got!
Serving Suggestions
This garlic butter meatball pasta is practically a meal on its own, but I love serving it with a few simple sides to make it extra special. A crusty baguette is perfect for soaking up every last bit of that buttery sauce. If you want something fresh, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. For wine lovers, a crisp Pinot Grigio pairs wonderfully – trust me, I’ve tested this extensively!
Storage & Reheating
Leftovers? Lucky you! These garlic butter meatballs keep beautifully in an airtight container for up to 3 days in the fridge. When reheating, splash in a little broth or water to loosen the sauce – the microwave works fine, but I prefer gently warming them on the stove. Pro tip: The flavors actually get better overnight as the garlic butter soaks into everything!
Nutritional Information
Okay, let’s talk numbers! Keep in mind these are estimates (your exact counts may vary depending on ingredients). Per generous serving of garlic butter meatballs with pasta:
- Calories: About 690 (worth every one!)
- Protein: 34g (thanks to those juicy meatballs)
- Fat: 32g (14g saturated – blame the glorious butter)
- Carbs: 65g (hello, delicious pasta)
Want to lighten it up? Try leaner meat or whole wheat pasta – but personally, I think this dish deserves full indulgence!
FAQs About Garlic Butter Meatballs
I get asked these questions all the time about my garlic butter meatballs – here are the answers straight from my kitchen!
Can I freeze the meatballs? Absolutely! Freeze them raw or cooked. For raw, place uncooked meatballs on a baking sheet to freeze solid, then transfer to a bag. Cook straight from frozen, adding a few extra minutes. Cooked meatballs freeze beautifully in sauce too – just thaw overnight in the fridge before reheating.
What can I use instead of spinach? No spinach? No problem! Try baby kale (cook it a bit longer), arugula (adds peppery bite), or even frozen peas (just thaw them first). The garlic butter sauce works with almost any green veggie.
Can I make these ahead? You bet! The meatball mixture keeps covered in the fridge for up to 24 hours before cooking. Or cook everything ahead and reheat gently with a splash of broth – the flavors meld beautifully overnight.
Try this garlic butter meatball recipe and tag us with your delicious creations!
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Juicy Garlic Butter Meatballs Ready in Just 45 Minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Garlic Butter Meatballs with Pappardelle & Spinach is a flavorful and easy weeknight pasta dish. Juicy meatballs coated in a garlic butter sauce, tossed with pappardelle pasta and fresh spinach.
Ingredients
- 1 lb ground beef (or 1/2 beef + 1/2 pork)
- 1/3 cup Italian breadcrumbs
- 1/4 cup grated Parmesan
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for browning)
- 12 oz pappardelle (or tagliatelle)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup onion, thinly sliced
- 1/2 cup beef broth (or chicken broth)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce (optional but tasty)
- 2 cups fresh spinach
- 1/2 teaspoon crushed red pepper flakes (plus more to finish)
- 2 tablespoons chopped parsley (to finish)
- Salt & pepper, to taste
- Optional: extra Parmesan for serving
Instructions
- Make the meatballs: In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until just combined. Roll into 1 1/2-inch meatballs (about 16–18).
- Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides, 6–8 minutes (they don’t need to be fully cooked yet). Transfer to a plate.
- Cook the pasta: Boil pappardelle in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Build the sauce: In the same skillet, melt butter. Add onion and cook 2–3 minutes. Stir in garlic and red pepper flakes for 30 seconds.
- Deglaze: Add broth, tomato paste, and Worcestershire (if using). Stir well and simmer 2 minutes.
- Finish cooking meatballs: Return meatballs to the skillet and simmer 6–8 minutes, until cooked through and coated in sauce.
- Add spinach + pasta: Stir in spinach until wilted. Add drained pasta and toss. Splash in reserved pasta water as needed to make it glossy and saucy.
- Serve: Top with parsley, extra red pepper flakes, and Parmesan.
Notes
- You can use ground turkey or chicken for a lighter version.
- Adjust red pepper flakes to your preferred spice level.
- Reserve pasta water to adjust sauce consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 150mg