5 from 2 votes
Alfredo Meatballs
Alfredo Meatballs make the best comfort food with the creamy alfredo sauce. Make Fettuccini Alfredo with meatballs for the best weeknight meal.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
Calories:
962 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
Meatballs:
- 1 pound ground beef
- 1/2 cup Parmesan Cheese grated
- 1/4 cup bread crumbs Italian-seasoned
- 1/4 cup milk You may need an additional 1/4 cup milk
- 1 egg large
- 2 cloves garlic minced
- 1 teaspoon parsley dried
- 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 Parmesan Cheese grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- parsley chopped for garnish, optional, fresh
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 962
% 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.