- Make the meatballs: In a large bowl, combine ground beef, panko breadcrumbs, parmesan, egg, milk, minced garlic, Italian seasoning, onion powder, salt, and black pepper. Mix gently until evenly combined.
- Shape the meatballs: Roll the mixture into 1 ½-inch balls. You should get approximately 12–16 meatballs.
- Cook the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8–10 minutes. Remove meatballs from the skillet and set aside.
- Start the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic, onion powder, salt, and black pepper, and sauté until fragrant, about 1 minute.
- Thicken the sauce: Sprinkle flour over the butter and garlic mixture. Whisk continuously for 1–2 minutes until the flour is lightly golden.
- Add liquids: Slowly whisk in heavy cream and milk. Cook for 3–4 minutes, stirring constantly, until the sauce begins to thicken.
- Add parmesan: Remove from heat and stir in grated parmesan cheese until smooth and creamy. Adjust seasoning with additional salt or pepper if needed.
- Combine meatballs and sauce: Return the cooked meatballs to the skillet with the Alfredo sauce. Toss gently to coat meatballs in the creamy sauce.
- Finish with parsley: Sprinkle finely chopped fresh parsley over the top for color and freshness.
- Serve: Serve hot over pasta, rice, or zucchini noodles. Enjoy with extra parmesan if desired.
Serving and Storage
Alfredo Sauce with Meatballs is best served immediately while the sauce is warm and creamy. For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if the sauce becomes too thick.
This dish also freezes well. Freeze cooked meatballs in Alfredo sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally.
Tips:
- Use freshly grated parmesan for the best flavor and texture.
- Do not overmix the meatball mixture; it keeps them tender.
- Cook meatballs evenly by turning them gently during cooking.
- Whisk continuously when adding cream to prevent lumps in the sauce.
- For extra richness, substitute part of the milk with heavy cream or half-and-half.
Conclusion:
Alfredo Sauce with Meatballs is a comforting, indulgent, and easy-to-make meal that satisfies everyone at the table. With tender, juicy meatballs and a silky, cheesy sauce, this dish is perfect for a cozy weeknight dinner, family gatherings, or even a special occasion. It’s a guaranteed crowd-pleaser that brings warmth and flavor in every bite.
FAQ:
Can I make the meatballs ahead of time?
Yes, meatballs can be prepared and refrigerated for up to 24 hours before cooking.
Can I use a different protein?
Chicken, turkey, or pork can be substituted for beef for a lighter option.
Can I make the sauce dairy-free?
Yes, substitute heavy cream and milk with unsweetened almond or oat milk, and use dairy-free butter and parmesan alternatives.
What pasta works best?
Fettuccine is traditional, but any pasta shape like penne, spaghetti, or rigatoni works well with the sauce.
Can I add vegetables?
Yes, sautéed spinach, broccoli, or mushrooms can be added to the sauce for extra nutrition and flavor.