Name: Garlic Butter Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound ground beef (Use leaner ground beef (90/10) to reduce fat.); 1/2 cup breadcrumbs (Use panko for a lighter texture, or plain toasted bread crumbs.); 1/4 cup grated Parmesan cheese (Fresh-grated Parmesan is recommended for better melting.); 1 large egg (Helps bind the meatballs.); 2 cloves garlic, minced; Salt and pepper (To taste.); 2 tablespoons butter (Butter gives the signature garlic butter flavor.); 1 cup heavy cream (For lighter sauce, substitute with half-and-half or milk.); 1/2 cup grated Parmesan cheese (For sauce.); Fresh parsley for garnish; Pasta, rice, mashed potatoes, or vegetables (Can serve over any of these.)

These garlic butter meatballs are rich, creamy, and full of savory garlic and Parmesan flavor. The meatballs are tender inside with a browned, buttery crust, while the sauce is silky and cheesy, making every bite feel indulgent. This is a simple, one-skillet meal that comes together fast, with basic pantry ingredients and little fuss. It works as a cozy weeknight dinner or a simple meal for guests, and you can serve it over pasta, mashed potatoes, or crusty bread. If you like a hands-off slow-cooked version, try a related crockpot idea like this crockpot garlic butter chicken recipe for another easy weeknight option.

Why You’ll Love This Garlic Butter Meatballs

Rich, creamy sauce balanced with nutty Parmesan and bright garlic notes.
Browned meatballs add a crisp exterior and tender interior for pleasing texture.
One skillet for most of the cooking, so cleanup is quick and simple.
Ready in about 30 minutes — great for busy weeknights.
Flexible: serve over pasta, rice, or low-carb options like zucchini noodles.
Uses common pantry ingredients you likely already have.
Comfort-food vibe that still feels a little special for company.
Easy to scale up or down depending on how many people you’re feeding.

What Is Garlic Butter Meatballs?

Garlic butter meatballs are seasoned ground beef rolled into bite-sized balls, browned in butter, then simmered in a creamy Parmesan sauce. The taste is garlicky and savory, with a buttery mouthfeel and a cheesy finish from the Parmesan. The cooking method is pan-searing followed by a short gentle simmer in the same skillet — this builds flavor and keeps the dish simple. The overall vibe is warm comfort food, perfect for weeknights, casual dinners, or a simple Sunday meal.

Ingredients for Garlic Butter Meatballs

For the Base

1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
Salt and pepper to taste

For the Sauce

2 tablespoons butter
1 cup heavy cream
1/2 cup grated Parmesan cheese (for sauce)

To Serve

Fresh parsley for garnish
Serve over pasta (or rice, mashed potatoes, or vegetables)

Ingredient Notes (Substitutions, Healthy Swaps)

Ground beef: You can use leaner ground beef (90/10) to reduce fat. If using lean meat, brown gently and add a touch more butter for flavor.
Breadcrumbs: Use panko for a lighter texture, or plain toasted bread crumbs from stale bread. For a low-carb version, use crushed pork rinds or almond flour (optional).
Parmesan cheese: Pre-grated is fine, but fresh-grated Parmesan melts better and gives a brighter flavor.
Egg: Helps bind the meatballs. For an egg-free version, add 2 tablespoons of plain yogurt or a flax egg (1 tbsp ground flax + 3 tbsp water mixed).
Heavy cream: For a lighter sauce, substitute half-and-half or a mix of milk and a tablespoon of butter, but the sauce will be thinner. To keep creaminess with fewer calories use 2% milk plus 2 tablespoons cream.
Butter: Olive oil can be used for browning if you prefer, but butter gives the signature garlic butter flavor.

Step-by-Step Instructions

Step 1 – Mix the meatball base
In a medium bowl combine 1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 egg, minced garlic, and salt and pepper. Use your hands or a fork to mix until just combined. Do not overwork the meat to keep meatballs tender.
Visual cue: The mix should hold together when pinched but not feel dense.

Step 2 – Form the meatballs
Shape the mixture into even meatballs, about 1 to 1 1/4 inches in diameter. Aim for 18–20 meatballs depending on exact size. Place them on a plate or tray as you go.

Step 3 – Brown the meatballs
In a large skillet, melt 2 tablespoons butter over medium heat. Add meatballs in a single layer without crowding; you may need two batches. Cook, turning carefully, until browned on all sides, about 6–8 minutes total per batch. Transfer browned meatballs to a plate and set aside.
Pro cue: Don’t rush the browning — a good crust adds flavor and helps meatballs keep their shape.

Step 4 – Make the sauce in the same skillet
Keep the skillet on medium. Pour in 1 cup heavy cream and add 1/2 cup grated Parmesan. Stir constantly to combine and melt the cheese into the cream. Scrape the bottom of the pan to pick up browned bits for extra flavor.

Step 5 – Simmer meatballs in the sauce
Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 10 minutes so the meatballs finish cooking and absorb sauce flavor. Uncover for the last 1–2 minutes if you want a slightly thicker sauce.
Pro cue: Check internal doneness — meatballs should reach 160°F for ground beef or be firm and no longer pink inside.

Step 6 – Serve and garnish
Serve the meatballs hot over cooked pasta or your chosen base. Spoon extra sauce over top and finish with chopped fresh parsley. Season to taste with additional salt or pepper if needed.

Pro Tips for Success

Use cold meat and keep handling brief when mixing to prevent tough meatballs.
Measure meatballs by tablespoon if you want very even sizes for uniform cooking.
Brown in batches; crowding the pan steams meatballs instead of browning them.
Keep heat at medium for browning; too high will burn the butter.
Stir the sauce gently and off-heat briefly if the cream starts to separate.
Let meatballs rest a few minutes after cooking to let juices redistribute for a moist center.
Taste the sauce before serving and add a pinch of salt or more Parmesan if it needs brightness.

Flavor Variations

Optional: Add Italian seasoning or a teaspoon of dried oregano to the meat mixture for classic Italian flavor.
Optional: Stir in a pinch of red pepper flakes to the sauce for a light spicy kick.
Optional: Swap half the ground beef for ground turkey or chicken for a lighter meatball (may change texture slightly).
Optional: Fold a tablespoon of chopped fresh basil or parsley into the meat mix for a herb-fresh note.
Optional: Add a tablespoon of Dijon mustard to the sauce for subtle tang and depth.
Optional: For a mushroom twist, sauté sliced mushrooms briefly in the skillet before adding cream.

Serving Suggestions

Over spaghetti or fettuccine tossed lightly with olive oil.
On creamy mashed potatoes to soak up the sauce.
Over steamed rice for a simple bowl dinner.
With roasted vegetables or steamed green beans for a balanced plate.
On toasted slices of crusty bread or garlic bread as an open-faced sandwich.
As an appetizer: make smaller meatballs and serve with toothpicks and extra sauce on the side.

Make-Ahead, Storage & Reheating

Make-ahead: Mix the meatball mixture and shape meatballs up to 24 hours ahead; keep covered in the fridge until ready to cook. You can also brown meatballs and store them separately, then finish in the sauce when needed.
Storage duration: Refrigerate cooked meatballs in sauce in an airtight container for up to 3–4 days.
Reheating best practices: Reheat gently on the stove over low heat, covered, stirring occasionally until hot. Add a splash of cream or milk if the sauce looks too thick. Microwaving works for single portions—heat in 30-second bursts and stir.
Texture changes: The cream sauce thickens as it cools and meatballs may firm up. Reheat slowly and add a bit of liquid if you want a looser sauce.

Storage and Freezing Instructions

To freeze cooked meatballs in sauce: cool completely, place in a freezer-safe container or heavy-duty freezer bag, and freeze for up to 3 months. Label with the date.
To freeze raw meatballs: shape them and arrange on a tray to freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before cooking.
Thawing & reheating: Thaw overnight in the fridge and reheat in a skillet with a splash of cream, covered, until warmed through.
If freezing is not recommended: this recipe freezes well, but the texture of the heavy cream can change slightly after long storage — reheat slowly and add a small splash of fresh cream or milk to restore creaminess.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 695 | 31 g | 11 g | 56 g | 1 g | 370 mg

Estimates vary by brands and portions.

FAQ About Garlic Butter Meatballs

Q: Why are my meatballs dry or tough?
A: You likely over-mixed the meat or used too lean a meat without enough binder. Mix just until combined and try a fattier beef or add a touch more egg or breadcrumbs.

Q: My sauce is too thin — what now?
A: Simmer uncovered for a few minutes to reduce and thicken. You can also stir in a small handful of extra grated Parmesan to thicken quickly.

Q: The sauce looks split or curdled after reheating. How do I fix it?
A: Heat gently and add a splash of cream or milk while stirring to bring it back together. Avoid high heat when reheating cream-based sauces.

Q: Can I bake the meatballs instead of browning on the stove?
A: Yes. Bake at 400°F for about 15–18 minutes until browned and cooked through, then finish in the sauce.

Q: How do I know when meatballs are done?
A: Use an instant-read thermometer; for ground beef aim for 160°F. Cut one open to check that there’s no pink center.

Q: Can I make these dairy-free?
A: The recipe relies on butter, cream, and Parmesan for flavor. For a dairy-free version, use vegan butter and a full-fat coconut milk cream substitute, but the taste will change.

TastyInspo Notes

Finish with a tiny grate of fresh Parmesan at the table for extra nuttiness.
For a bright pop, squeeze a little lemon over the top before serving.
Warm your serving plates to keep the sauce silky longer at the table.
If serving over pasta, toss the pasta with a spoon of the sauce first so everything binds together.
Chop parsley right before serving for the freshest color and flavor.

Troubleshooting

Issue: Meatballs fall apart when cooking.
Fix: Add a touch more breadcrumbs or an extra egg to bind; chill the formed meatballs for 10–15 minutes before cooking.

Issue: Sauce is bland.
Fix: Add salt a little at a time, extra Parmesan, or a pinch of black pepper or red pepper flakes to lift the flavor.

Issue: Butter burns while browning meatballs.
Fix: Lower the heat slightly or use a mix of butter and neutral oil to raise the smoke point.

Issue: Sauce is grainy from cheese.
Fix: Grate fresh Parmesan and stir it in slowly off the heat, or simmer gently until smooth.

Issue: Meatballs are raw in the center after browning.
Fix: Lower heat and cover the pan to finish cooking through in the sauce, or finish in a 350°F oven for 8–10 minutes.

Issue: Sauce too thick after refrigeration.
Fix: Reheat gently and add a splash of cream, milk, or water to loosen it.

Conclusion

These garlic butter meatballs are a simple, comforting dish with a rich, creamy sauce and tender, browned meatballs — perfect for quick dinners that still feel special. The recipe is easy to follow, uses common ingredients, and adapts well to small changes. For another easy garlic butter idea that uses a slow cooker, try this Garlic Butter Chicken Meatballs Recipe (So Easy) – The Kitchn for inspiration.