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5.0 from 6 votes

Alfredo Meatballs

These alfredo meatballs are loaded with flavor and bathed in a delicious alfredo sauce. It's a hearty, tasty dinner everyone loves.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 594 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Get out and measure your ingredients.
  2. Preheat the oven to 400 degrees F and a frying pan over medium heat.
  3. Add croutons to a food processor and pulse until crumbed.
  4. Or add to a resealable bag and crush croutons with rolling pin or kitchen hamer.
  5. In a medium mixing bowl, combine ground beef, ricotta, garlic paste, grated parmesan, salt and Italian seasoning.
  6. Add croutons.
  7. Mix well to combine.
  8. Use a cookie scoop to form uniform meatballs, about ½” in diameter. Place meatballs onto a parchment lined baking sheet. Bake for 20 minutes.
  9. 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.
  10. In the preheated frying pan, melt the butter.
  11. Once melted. Add minced garlic and cook for 30 seconds.
  12. Add in the flour and whisk.
  13. Cook for 1 minute, whisking constantly.
  14. Slowly incorporate the milk, ¼ cup at a time. Do not boil.
  15. Be sure to whisk thoroughly between each addition of milk to prevent the sauce from getting lumpy.
  16. Whisk,
  17. Add more milk.
  18. Whisk again. Repeat until all milk is added.
  19. Once milk is fully incorporated, lower the heat to a simmer. Stir in black pepper,
  20. Until blended.
  21. Add chopped basil.
  22. Stir until incorporated.
  23. Add shredded cheese.
  24. Simmer until the cheese is melted and the sauce has thickened, about 2-3 minutes.
  25. Remove meatballs from the oven.
  26. Add to skillet.
  27. Toss with the Alfredo sauce.
  28. Serve.
  29. 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

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

% 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.