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A plate of Alfredo meatballs served over fettuccine, smothered in a rich, creamy Parmesan sauce and garnished with fresh parsley and grated cheese.

Alfredo Meatballs

Ely Chef
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Italian
Servings 6
Calories 580 kcal

Ingredients
  

For the Meatballs:

  • 1 lb ground beef – A classic choice for juicy flavorful meatballs.
  • ½ lb ground chicken or turkey – Adds a lighter texture while keeping them tender.
  • ½ cup grated Parmesan cheese – Enhances the flavor with a salty umami depth.
  • ½ cup breadcrumbs – Helps bind the meatballs for the perfect consistency.
  • 1 large egg – Essential for keeping everything together.
  • 2 cloves garlic minced – Infuses the meatballs with rich, aromatic flavor.
  • 1 tsp Italian seasoning – A blend of basil oregano, and thyme for an authentic taste.
  • ½ tsp salt – Enhances the flavors of the meat.
  • ¼ tsp black pepper – Adds just the right amount of warmth.
  • 1 tbsp olive oil – For searing the meatballs to golden perfection.

For the Alfredo Sauce:

  • 2 tbsp unsalted butter – Creates a rich velvety base.
  • 2 cloves garlic minced – Adds depth and aroma to the sauce.
  • 1 ½ cups heavy cream – The key to a smooth luscious texture.
  • 1 cup grated Parmesan cheese – Melts into the sauce for a cheesy savory finish.
  • ½ tsp salt – To balance the creaminess.
  • ¼ tsp black pepper – A touch of warmth to complement the sauce.
  • ¼ tsp ground nutmeg optional – Adds subtle depth and warmth.

For Serving:

  • 12 oz fettuccine or pasta of choice – Classic and perfect for soaking up the sauce.
  • Fresh parsley chopped – For a bright, fresh garnish.
  • Extra Parmesan cheese – Because you can never have too much cheese!

Instructions
 

Step 1: Mix the Meatballs

  • In a large mixing bowl, add ground beef, ground chicken (or turkey), Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper.
  • Gently mix everything with a spoon or your hands until the ingredients are well combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
  • Roll the mixture into small, evenly sized meatballs (about 1 inch in diameter) and place them on a tray.

Step 2: Cook the Meatballs

  • Add olive oil into a large skillet that reaches medium heat.
  • Once the oil is hot, carefully place the meatballs in the skillet, ensuring they are not overcrowded.
  • Sear each side for about 2-3 minutes, until they develop a golden-brown crust.
  • Transfer the browned meatballs to a plate and set aside while preparing the sauce.

Step 3: Make the Alfredo Sauce

  • Permit butter to melt in medium-low heat while maintaining the usage of the previous skillet.
  • Add minced garlic and stir for about 30 seconds, just until fragrant.
  • Pour in the heavy cream, stirring continuously, and allow it to simmer for 2-3 minutes until slightly thickened.
  • Reduce heat to low and add Parmesan cheese, salt, black pepper, and nutmeg (if using). Stir well until the cheese is fully melted and the sauce becomes smooth.

Step 4: Simmer the Meatballs in the Sauce

  • Gently return the seared meatballs to the skillet, coating them in the Alfredo sauce.
  • Cover the pan and let the meatballs simmer for 5-7 minutes, stirring occasionally. This allows them to fully cook while absorbing the creamy sauce.
  • If the sauce thickens too much, add a splash of milk or reserved pasta water to loosen it.

Step 5: Cook the Pasta and Serve

  • In a separate pot, bring water to a boil and cook fettuccine according to package directions until al dente. Drain and set aside.
  • Serve the Alfredo meatballs over the cooked pasta or alongside a side of your choice.
  • Garnish with fresh parsley and extra Parmesan cheese for added flavor.