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

Alfredo And Meatballs

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

Ingredients
  

For the Meatballs:

  • 1 lb ground beef – Adds rich meaty flavor.
  • ½ lb ground turkey or chicken – Creates a lighter texture while keeping the meatballs juicy.
  • ½ cup grated Parmesan cheese – Infuses the meatballs with a salty umami depth.
  • ½ cup breadcrumbs – Helps bind the meatballs and maintain moisture.
  • 1 large egg – Essential for holding everything together.
  • 2 cloves garlic minced – Adds a warm, aromatic taste.
  • 1 tsp Italian seasoning – A blend of herbs that enhances the meatballs’ flavor.
  • ½ tsp salt – Brings out the natural flavors.
  • ¼ tsp black pepper – A subtle kick to balance the richness.
  • 1 tbsp olive oil – Used for searing the meatballs to golden perfection.

For the Alfredo Sauce:

  • 2 tbsp unsalted butter – Forms the creamy base of the sauce.
  • 2 cloves garlic minced – Adds depth and aroma.
  • 1 ½ cups heavy cream – Ensures a velvety luxurious texture.
  • 1 cup freshly grated Parmesan cheese – Melts into the sauce for a smooth cheesy finish.
  • ½ tsp salt – Enhances the overall flavor.
  • ¼ tsp black pepper – Provides warmth and contrast.
  • ¼ tsp ground nutmeg optional – Adds a subtle richness.

For Serving:

  • 12 oz fettuccine or pasta of choice – The perfect base for soaking up the Alfredo sauce.
  • Fresh parsley chopped – A bright, fresh garnish for added color and flavor.
  • Extra Parmesan cheese – Because you can never have too much cheese!

Instructions
 

Step 1: Prepare the Meatballs

  • In a large mixing bowl, combine ground beef, ground turkey (or chicken), grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper.
  • Gently mix everything with your hands or a spoon until the ingredients are just combined—be careful not to overwork the mixture, as this can make the meatballs dense.
  • Form the mixture into 1-inch diameter balls and arrange them on a preparation dish or baking tray.

Step 2: Cook the Meatballs

  • You should heat 1 tablespoon of olive oil in a large skillet at medium heat.
  • Use a proper amount of heated oil to cook the meatballs a few pieces at a time while avoiding putting too many items in a single batch
  • Sear each meatball for 2-3 minutes per side, turning occasionally, until they develop a golden-brown crust.
  • Transfer the seared meatballs to a plate and set them aside while preparing the sauce.

Step 3: Make the Alfredo Sauce

  • In the same skillet, reduce the heat to medium-low and melt butter.
  • Stir in the minced garlic and sauté for 30 seconds, just until fragrant.
  • Pour in the heavy cream, stirring continuously, and allow it to simmer for 2-3 minutes to slightly thicken.
  • Reduce the heat to low and whisk in grated Parmesan, salt, black pepper, and nutmeg (if using). Stir well until the sauce turns smooth and creamy.

Step 4: Simmer the Meatballs in the Sauce

  • Carefully place the seared meatballs back into the skillet, coating them in the Alfredo sauce.
  • Cover the pan and let them simmer for 5-7 minutes, stirring occasionally, until the meatballs are fully cooked through.
  • If the sauce thickens too much, add a splash of milk or reserved pasta water to adjust the consistency.

Step 5: Cook the Pasta and Serve

  • While the meatballs are simmering, bring a large pot of salted water to a boil and cook fettuccine according to the package directions until al dente. Drain and set aside.
  • To serve, either toss the pasta into the Alfredo sauce with the meatballs or plate them separately.
  • Garnish with fresh parsley and extra Parmesan cheese for the perfect finishing touch.