Indulge a in quick and easy dinner idea with my Alfredo Meatballs recipe. Bake off perfectly seasoned meatballs while you prepare a creamy, garlic-infused Alfredo sauce. Serve over a bed of pasta for a hearty and satisfying meal that will have everyone asking for seconds.
Try making my Cottage Cheese Alfredo sauce for a protein-packed variation of this classic sauce. Join tens of thousands of people in making my viral Alfredo Asparagus Bundles recipe for a quick and satisfying appetizer.
Prepare my Cajun Chicken and Broccoli Alfredo for a spicy variation, or make my Baked Beans with Ground Beef for a totally different, yet satisfying weeknight meal. If you a big fan of meatballs like I am, but wanna skip the pasta, I recommend trying my Meatball Salad recipe for a lighter meal.
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Ingredients for Alfredo Meatballs
- Ground Beef
- Egg
- Panko Crumb
- Parmesan Cheese
- Dry Oregano
- Marinara Sauce
- Garlic Cloves
- Onion Powder
- Butter
- Flour
- Milk
See recipe card for quantities.
Instructions
Start by preheating the oven to 350F and line a baking tray with parchment paper.
Combine all of the meatball ingredients in a large bowl and mix them together until smooth.
Shape the meat into 20-24 meatballs and place them on the prepared baking tray. Place in the preheated oven for 16 minutes or until their internal temperatures reach 160F.
Melt the butter in a large skillet on medium heat. Add the minced garlic to the bubbling butter and slowly cook for 2 minutes.
Whisk in a little bit of the flour at a time and whisk to create the "roux".
Pour ½ cup of milk at a time in the roux, while continuously mixing. Bring back the sauce to a smooth consistency between each addition.
Keep whisking the Alfredo sauce until it comes to a simmer and thickens up. Turn off the heat and whisk in the parmesan cheese until melted.
Place the cooked meatballs into the skillet with the Alfredo sauce.
Fold the meatballs into the Alfredo sauce until fully coated.
Serve the Alfredo Meatballs over your favorite cooked pasta. Grate parmesan cheese on top and garnish with chopped parsley or basil.
Substitutions and Variations
- Meat - Replace the ground beef in the recipe with any other ground meat or combination of meats. Ground turkey works great with this recipe or even a combination of beef and porc.
- Premade - Make this recipe even easier only making one of the elements of this recipe. Use frozen meatballs or premade Alfredo sauce and get dinner on the table even faster.
Store leftovers Alfredo Meatballs
Store your leftover Alfredo Meatballs by portioning them our into airtight container. Place in the refrigerator for up to 2 days, or in the freezer for up to a month.
Recipe
Alfredo Meatballs
Ingredients
Meatball Ingredients
- 600 grams Lean Ground Beef
- 1 large Egg
- ½ cup Panko Crumbs
- ½ cup Parmesan Cheese grated
- 1 tablespoon Dry Oregano
- 1 tablespoon Dry Basil
- 1 teaspoon Salt
- 2 teaspoon Onion Powder
- 3 cloves Garlic crushed
- ? cup Marinara Sauce
Alfredo Sauce Ingredients
- ? cup Butter
- 3 cloves Garlic minced
- ¼ cup All-Purpose Flour
- 2 cups Milk or milk alternatives
- ½ cup Parmesan Cheese grated
Instructions
Make the Meatballs
- Preheat your oven to 350F and line a baking tray with parchment paper.
- Combine all of the meatball ingredients into a large bowl. Use clean hands to combine the ingredients really well and to obtain a smooth consistency.
- Shape between 20-24 meatballs and place them on the baking tray. They should be between 1 and 1½ inch in diameter. Having them all be the same size will insure an even cooking.
- Place in the oven for 16-18 minutes, or until the internal temperature of the meatballs reach a minimum of 160F.
Make the Alfredo Sauce
- Place a medium skillet on medium heat.
- Add the butter to the skillet and melt it until it starts to bubble and foam.
- Place the minced garlic in with the butter and cook it for 2 minutes.
- Whisk in the flour a little bit at a time and continue whisking so that you obtain a smooth paste. This is called a "roux" and it will thicken the sauce.
- Pour ½ cup of milk at a time in the roux, while continuously mixing. Bring back the sauce to a smooth consistency between each addition.
- Keep whisking the Alfredo sauce until it comes to a simmer and thickens up. Turn off the heat and whisk in the parmesan cheese until melted.
- Place the cooked meatballs into the skillet with the Alfredo sauce and fold them in so that they are well coated.
- Serve the Alfredo Meatballs over your favorite cooked pasta and garnish with grated parmesan and freshly choppes parsley or basil.
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