Alfredo Meatballs
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
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Servings
6
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Calories
594 kcal
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Course
Main Course
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Cuisine
American
Alfredo Meatballs
Report
These alfredo meatballs are loaded with flavor and bathed in a delicious alfredo sauce. It's a hearty, tasty dinner everyone loves.
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Ingredients
Meatballs
- 1 lb ground beef
- ½ cup ricotta
- 1 tablespoon garlic paste
- ¼ cup Parmesan Cheese grated
- 1 teaspoon salt
- 2 teaspoon Italian seasoning
- 1 cup garlic croutons
- 1 box linguine noodles
Alfredo
- ¼ cup butter
- 2 teaspoon garlic minced
- 3 tablespoon all purpose flour
- 1 cup whole milk cold
- ½ teaspoon Fresh cracked pepper
- 1 tablespoon basil fresh, chopped
- 2 oz Parmesan Romano cheese shredded
- parsley as garnish
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 400 degrees F and a frying pan over medium heat.
- Add croutons to a food processor and pulse until crumbed.
- Or add to a resealable bag and crush croutons with rolling pin or kitchen hamer.
- In a medium mixing bowl, combine ground beef, ricotta, garlic paste, grated parmesan, salt and Italian seasoning.
- Add croutons.
- Mix well to combine.
- Use a cookie scoop to form uniform meatballs, about ½” in diameter. Place meatballs onto a parchment lined baking sheet. Bake for 20 minutes.
- While the meatballs bake, prepare pasta and Alfredo sauce. Bring 4 cups of salted water to a boil. Add linguine and cook Al dente. Drain, rinse with cold water and set aside.
- In the preheated frying pan, melt the butter.
- Once melted. Add minced garlic and cook for 30 seconds.
- Add in the flour and whisk.
- Cook for 1 minute, whisking constantly.
- Slowly incorporate the milk, ¼ cup at a time. Do not boil.
- Be sure to whisk thoroughly between each addition of milk to prevent the sauce from getting lumpy.
- Whisk,
- Add more milk.
- Whisk again. Repeat until all milk is added.
- Once milk is fully incorporated, lower the heat to a simmer. Stir in black pepper,
- Until blended.
- Add chopped basil.
- Stir until incorporated.
- Add shredded cheese.
- Simmer until the cheese is melted and the sauce has thickened, about 2-3 minutes.
- Remove meatballs from the oven.
- Add to skillet.
- Toss with the Alfredo sauce.
- Serve.
- Plate the linguine. Top with Alfredo meatballs and garnish with fresh chopped parsley. Enjoy every bite.
Notes
- Keep your pasta al dente. Never overcook it.
- Whisk continually when you make the alfredo sauce so it remains smooth.
- Shred your own cheese whenever possible. It tastes so much better.
Nutrition Information
Show Details
Calories
594kcal
(30%)
Carbohydrates
67g
(22%)
Protein
29g
(58%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
588mg
(25%)
Potassium
505mg
(14%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
235IU
(5%)
Vitamin C
1mg
(1%)
Calcium
205mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 67g | 22% |
| Protein | 29g | 58% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 588mg | 25% |
| Potassium | 505mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 205mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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