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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.