This Alfredo and Meatballs recipe is a plate of creamy comfort food. The meatballs are juicy on the inside with a nice crust on the exterior. The pasta and meatballs are smothered in a rich and velvety Alfredo sauce that coats every bite. The perfectly seasoned meatballs and this luscious Alfredo sauce will be a new favorite in your house.
We used fettuccine for this recipe but your favorite pasta variety will work just as well.
We highly recommend for the Alfredo sauce to use a Parmesan that is freshly grated. The pre-grated version will leave a texture because it will not fully melt into the cream.
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
Roll the mixture into meatballs, about 1 inch in diameter. Then heat a skillet over medium heat and add a drizzle of oil. Once hot, add the meatballs and cook evenly on all sides for about 8-10 minutes. Remove from heat and set aside.
In a medium sized saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, stirring continuously. Let the mixture simmer gently until it starts to thicken, about 5 minutes. Then stir in the grated Parmesan cheese until melted and smooth. Add in salt and pepper to your taste preference.
Pour half of the Alfredo sauce over the meatballs in the skillet. Gently toss until the sauce fully coats the meatballs and simmer for 1-2 minutes until the sauce thickens up even more.
Plate the fettuccine and spoon on the remaining Alfredo sauce to each portion. Top with the meatballs and extra sauce. Garnish with chopped fresh parsley.
These Alfredo and Meatballs are best served hot, right after preparation.
Alfredo and Meatballs FAQS:
You will need the following ingredients:
ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, pepper, butter, heavy cream, fettuccine pasta, fresh parsley
You will need the following supplies:
a large skillet or grill, medium sized saucepan, mixing bowls
Place leftovers into an airtight container and refrigerate for up to 3 days. To reheat, either microwave until warmed through or place the leftovers onto a skillet and reheat on a low heat.
These Alfredo and Meatballs are best served hot, right after preparation.
Notes:
- We used fettuccine for this recipe but your favorite pasta variety will work just as well.
- For a lighter version, you can use half-and-half or milk instead of heavy cream, though the sauce won't be as rich or as thick.
- We highly recommend for the Alfredo sauce to use a Parmesan that is freshly grated. The pre-grated version will leave a texture because it will not fully melt into the cream.
- You can use any kind of ground meat, like turkey or chicken. These are great options for a lighter version.
- Using a cookie scoop for the meatballs is a great way to get them uniform in size and shape. We can get 20 meatballs with the recipe using a 1 inch scoop.
Alfredo and Meatballs
Ingredients
For the Meatballs:
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
For the Alfredo Sauce:
- ½ cup unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- 12 ounces fettuccine pasta, cooked according to package instructions
- Fresh parsley, chopped (for garnish)
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Roll the mixture into meatballs, about 1 inch in diameter.
- Heat a skillet over medium heat and add a drizzle of oil. Once hot, add the meatballs and cook evenly on all sides for about 8-10 minutes. Remove from heat and set aside.
- In a medium sized saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream, stirring continuously. Let the mixture simmer gently until it starts to thicken, about 5 minutes. Stir in the grated Parmesan cheese until melted and smooth. Add in salt and pepper to your taste preference.
- Pour half of the Alfredo sauce over the meatballs in the skillet. Gently toss until the sauce fully coats the meatballs and simmer for 1-2 minutes until the sauce thickens up even more.
- Plate the fettuccine and spoon on the remaining Alfredo sauce to each portion. Top with the meatballs and extra sauce. Garnish with chopped fresh parsley.
Notes
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