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Alfredo Meatballs (Creamy, Cheesy & Ready in 30 Minutes)

Alfredo Meatballs

5 from 2 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 Servings

Description

Tender, cheesy meatballs in a rich homemade Alfredo sauce — ready in 30 minutes.

Ingredients 

Meatballs:

  • 1 lb ground chicken, 450 g, (or beef, turkey, or pork)
  • ½ cup panko breadcrumbs
  • ¼ cup whole milk
  • 1 large egg
  • ½ cup freshly grated Parmesan
  • 2 cloves garlic, minced
  • 2 Tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg, optional

Alfredo Sauce:

  • 4 Tbsp butter
  • 4 cloves garlic, minced
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan
  • ¼ tsp black pepper
  • ¼ tsp nutmeg
  • Salt, to taste
  • Splash of reserved pasta water, as needed

To Serve:

  • 12 oz fettuccine, or pasta of choice, cooked
  • Chopped parsley and extra Parmesan, for garnish

Instructions

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  • Make the panade: stir the panko and milk together; let sit 5 minutes.
  • Add the chicken, egg, Parmesan, garlic, parsley, Italian seasoning, salt, pepper, and nutmeg. Mix gently with your hands just until combined.
  • Scoop into 1.5-inch meatballs (about 24) and place on the sheet.
  • Bake 18–20 minutes, until cooked through (165°F / 74°C internal).
  • Cook the pasta to al dente in salted water; reserve ½ cup pasta water before draining.
  • Melt butter in a large skillet over medium-low. Add garlic and cook 30–60 seconds until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer.
  • Lower the heat and whisk in the Parmesan a little at a time until smooth. Season with pepper, nutmeg, and salt to taste. Loosen with pasta water if needed.
  • Add the baked meatballs to the sauce and turn gently to coat. Simmer 2–3 minutes.
  • Serve over fettuccine, garnish with parsley and Parmesan, and enjoy.

Equipment

  • Large skillet or sauté pan (for the sauce and tossing)
  • Rimmed Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Cookie or ice-cream scoop (for evenly sized meatballs)
  • Box grater or Microplane (for the Parmesan)

Notes

  • Keep the heat low once the cheese is in to prevent the sauce from breaking.
  • Grate your own Parmesan for the smoothest sauce.
  • Freeze cooked, sauce-free meatballs for up to 3 months.

Nutrition

Serving: 1ServingCalories: 738kcalCarbohydrates: 49gProtein: 34gFat: 46gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 249mgSodium: 878mgPotassium: 678mgFiber: 2gSugar: 4gVitamin A: 1519IUVitamin C: 3mgCalcium: 402mgIron: 3mg