Name: Garlic Butter Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef (or ground chicken/turkey); 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 2 tbsp fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper; 4 tbsp unsalted butter; 5 cloves garlic, minced; 1/2 tsp red pepper flakes (optional); 1/2 cup chicken broth; 1 tbsp lemon juice; 2 tbsp fresh parsley, chopped (for garnish)

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Juicy, tender meatballs simmered in a rich garlic butter sauce—this dish is simple, satisfying, and packed with flavor. Whether I’m serving them as an appetizer, pairing them with pasta, or spooning them over fluffy rice, these garlic butter meatballs always hit the spot.

Garlic Butter Meatballs

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and flexible. The buttery garlic sauce elevates the meatballs without overpowering them, and the whole dish comes together in under 40 minutes. I can use ground beef, chicken, or turkey depending on what I have on hand, and the leftovers are just as tasty the next day. It’s perfect for casual weeknight dinners or entertaining guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (or ground chicken/turkey)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
4 tbsp unsalted butter
5 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup chicken broth
1 tbsp lemon juice
2 tbsp fresh parsley, chopped (for garnish)

Directions

I start by combining the ground meat, breadcrumbs, Parmesan, egg, parsley, salt, and pepper in a large bowl. I mix everything until just combined to avoid tough meatballs.
Then I shape the mixture into small meatballs, about 1 inch in size.
In a large skillet, I melt 2 tablespoons of butter over medium heat and cook the meatballs until they’re browned on all sides and cooked through, about 8–10 minutes. Once done, I remove them and set them aside.
In the same skillet, I melt the remaining 2 tablespoons of butter, then add the garlic and sauté until it’s fragrant, about 1 minute.
I stir in the chicken broth, lemon juice, and red pepper flakes, letting the sauce simmer for 2–3 minutes.
I return the meatballs to the skillet and spoon the sauce over them, letting everything cook together for another 2 minutes so the flavors meld.
I garnish with chopped parsley and serve warm.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings (about 4–5 meatballs per serving)

Variations

For a leaner option, I use ground chicken or turkey instead of beef.
Sometimes I swap out the chicken broth for white wine to give the sauce a slightly different depth.
If I want a creamier sauce, I stir in a splash of heavy cream at the end.
I love to turn up the heat by increasing the red pepper flakes or adding a dash of hot sauce.
For a low-carb version, I skip the breadcrumbs or use almond flour instead.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I either microwave them for a couple of minutes or warm them gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much. These meatballs also freeze well—I just let them cool completely, then freeze in a single layer before transferring to a container. They reheat beautifully straight from frozen.

FAQs

How do I keep the meatballs from falling apart?

I make sure to mix the ingredients just until combined and not over-handle the meat. The egg and breadcrumbs work as binders to hold everything together.

Can I make these meatballs ahead of time?

Yes, I often prepare the meatballs ahead and store them in the fridge for up to 24 hours before cooking. They also freeze well both cooked and uncooked.

What can I serve with garlic butter meatballs?

I like serving them over pasta, rice, or mashed potatoes. Crusty bread is great too for soaking up the sauce. For a lighter meal, I go with a green salad or sautéed veggies.

Can I double the recipe?

Absolutely. When I’m feeding a crowd or meal prepping, I double the ingredients and use a larger skillet or work in batches to avoid overcrowding the pan.

How spicy are they with the red pepper flakes?

The red pepper flakes add a mild heat, but I can easily adjust the amount to suit my taste—or leave them out altogether for a milder dish.

Conclusion

These garlic butter meatballs are a go-to recipe when I want something comforting and flavorful with minimal fuss. Whether I’m making a quick weeknight meal or impressing guests, they never disappoint. They’re rich, garlicky, and incredibly satisfying—definitely a dish I’ll keep in regular rotation.