Alfredo Meatballs
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
962 kcal
-
Course
Main Course
-
Cuisine
Italian
Alfredo Meatballs
Report
Alfredo Meatballs make the best comfort food with the creamy alfredo sauce. Make Fettuccini Alfredo with meatballs for the best weeknight meal.
Share:
Ingredients
Meatballs:
- 1 pound ground beef
- 1/2 cup grated Parmesan cheese
- 1/4 cup Italian-seasoned breadcrumbs
- 1/4 cup milk You may need an additional 1/4 cup milk
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Alfredo Sauce:
- 1/4 cup butter
- 2 cloves garlic minced
- 1 1/2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- fresh parsley chopped for garnish, optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, grated Parmesan cheese, breadcrumbs, milk, egg, minced garlic, dried parsley, salt, and pepper. Mix gently until well combined.
- Shape the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake the meatballs for 20-25 minutes, or until they are cooked through and lightly browned.
- While the meatballs are baking, prepare the Alfredo sauce. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and simmer gently for 5 minutes, stirring occasionally.
- Gradually stir in the grated Parmesan cheese, salt, and pepper. Continue to simmer the sauce, stirring constantly, until the cheese has melted and the sauce has thickened, about 3-4 minutes.
- Remove the saucepan from the heat and add the cooked meatballs to the Alfredo sauce, stirring gently to coat the meatballs evenly.
- Garnish with chopped fresh parsley, if desired.
Notes
- Generally this recipe should make between 20-24 meatballs.
- If the Alfredo sauce becomes too thick, you can thin it out with a little milk or chicken broth.
- Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition Information
Show Details
Calories
962kcal
(48%)
Carbohydrates
16g
(5%)
Protein
40g
(80%)
Fat
82g
(126%)
Saturated Fat
45g
(225%)
Polyunsaturated Fat
3g
Monounsaturated Fat
25g
Trans Fat
2g
Cholesterol
298mg
(99%)
Sodium
1625mg
(68%)
Potassium
557mg
(16%)
Fiber
0.5g
(2%)
Sugar
4g
(8%)
Vitamin A
2199IU
(44%)
Vitamin C
2mg
(2%)
Calcium
570mg
(57%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 962 kcal
% Daily Value*
| Calories | 962kcal | 48% |
| Carbohydrates | 16g | 5% |
| Protein | 40g | 80% |
| Fat | 82g | 126% |
| Saturated Fat | 45g | 225% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 2g | 100% |
| Cholesterol | 298mg | 99% |
| Sodium | 1625mg | 68% |
| Potassium | 557mg | 12% |
| Fiber | 0.5g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 2199IU | 44% |
| Vitamin C | 2mg | 2% |
| Calcium | 570mg | 57% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
