Meatballs Alfredo is like a big bowl of comfort!
We’re combining two Italian favorites – homemade meatballs and creamy alfredo sauce – into one indulgent dish that the whole family will love.
I’ve always thought of fettuccine alfredo as the ultimate comfort food, reserved for those times when you really need to soothe your soul.
This meatball alfredo recipe brings all those cozy feels we crave, especially when it’s cold outside.
Ingredients
Here’s what you’ll need to make this alfredo meatballs recipe:
The Meatballs
- Ground meat. I use ground turkey, but you could also use ground beef or ground chicken.
- Italian breadcrumbs. Italian seasoning is already incorporated into these breadcrumbs, so you don’t have to season the meatballs separately.
- Parmesan cheese
- Egg
- Milk
- Garlic powder
The Alfredo Sauce
- Heavy cream
- Parmesan cheese
- Butter
- Garlic
- Salt
How to Make Meatballs Alfredo
Form the Meatballs
Start by combining everything but the ground turkey in a mixing bowl. The mixture should have the consistency of oatmeal.
Then, mix in the ground turkey last.
Coat your hands in olive oil. Then, form the meat mixture into 12 meatballs. To get uniformly sized meatballs, try using a large cookie scoop.
Cook the Meatballs
We’re cooking our meatballs in the oven or air fryer, so you can be making the alfredo sauce while the meatballs cook.
Air fry your meatballs for 10 minutes at 400F degrees. Or bake your meatballs in the oven for 12 minutes at 425F degrees. Both sets of instructions are in the recipe card below.
Cook the Pasta
Boil and drain your pasta according to the package instructions for al dente. Before you drain it, reserve a little bit of starchy pasta water. You might want to use it later to thin out the creamy sauce.
Make the Sauce
This delicious alfredo sauce comes together in just a few minutes.
Start by sauteing the garlic in butter. Get it sizzling and, once it starts to turn golden brown, pour in the cream, Parmesan and salt. Raise the heat until it bubbles and gets thicker. Then, lower the heat and simmer for a minute or so.
If you prefer a thinner sauce, now is the time to stir in a little reserved pasta water.
Finish the Dish
Add the cooked pasta and meatballs into the sauce and toss gently to coat.
Watch how to make Meatballs Alfredo!
Serving Suggestions
1. Garnishes. Top your meatballs alfredo with fresh herbs like Italian parsley or basil for a burst of freshness. Garnish with black pepper or, if you like a little heat, a sprinkle of red pepper flakes.
2. Side Salad. A light, crisp salad helps to balance the richness of this pasta dish.
3. Crusty Bread. It’s never a bad idea! Try my recipe for homemade sourdough – you won’t regret it.
Variations
1. The pasta. Classic alfredo sauce is traditionally served with long pasta shapes like spaghetti, fettucine and linguine. For a gluten free option, try a rice-based pasta. To make things skinny, try zoodles!
2. The Meat. Turkey meatballs are my go-to, but use whatever meat you like in this recipe. Lean ground beef or ground chicken are good options.
3. The Cheese. Homemade alfredo sauce usually calls for Parmesan cheese, but Pecorino Romano and Grana Padano are other delicious options.
Alfredo sauce vs. bechamel (white sauce)
Although alfredo sauce and bechamel sauce are both white, creamy sauces, they differ in terms of their key components.
The three primary ingredients in most alfredo recipes are butter, cream and Parmesan cheese.
The three primary ingredients in a bechamel sauce are butter, flour and milk.
Bechamel sauce contains no cheese and serves as the base of many other sauces, whereas alfredo sauce can be served as a stand-alone sauce.
What makes tender meatballs?
The right balance of meatball ingredients is key to getting a tender result.
The breadcrumbs should be combined with enough milk that you get an oatmeal-like texture. This binder helps the meat from shrinking too much and losing moisture during cooking.
An egg also helps bind the ingredients without sacrificing moisture.
FAQs
I provide both oven baking and air fryer instructions in the recipe card below. You could also pan fry the meatballs in a little bit of olive oil.
If your alfredo sauce becomes too thick, stir in some reserved pasta water. Alternatively, use regular water or chicken broth.
Lighter meats like chicken and turkey (like we use in this recipe) help balance the richness of alfredo sauce. Shellfish like shrimp and lobster are also great choices. And for over-the-top indulgence, use steak or even Italian sausage.
Storage Instructions
Store leftover meatballs and sauce in an airtight container, either separately or together, in the refrigerator. They will stay fresh for several days. For longer storage, they can be frozen too!
When you make meatballs alfredo, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more pasta recipes, try these:
Meatballs Alfredo
Ingredients
The Meatballs
- 1 lb. ground meat turkey, chicken or beef
- 1 large egg
- 1/4 cup Italian bread crumbs
- 1/4 cup Parmesan cheese
- 2 Tbsp. milk
- 1 tsp. garlic powder
The Alfredo Sauce
- 1 lb. pasta
- 2 cup heavy cream
- 1 cup Parmesan cheese
- 4 Tbsp. unsalted butter
- 3 cloves garlic minced
- 1 tsp. salt
Instructions
The Meatballs
- Combine the egg, Parmesan cheese, milk, breadcrumbs and garlic powder in a large bowl. The meatball mixture should have a thick consistency.
- Stir in the ground turkey and mix well to combine.
- Coat your hands in a little olive oil. Form 12 meatballs using your hands. (For uniformly sized meatballs, try using a large cookie scoop or small ice cream scoop).
- Preheat oven to 400F degrees. Coat the air fryer basket with nonstick cooking spray. Place the meatballs into the basket in a single layer.
- Air fry for 4-5 minutes. Flip. Air fry for an additional 4-5 minutes, until meatballs are golden brown.
- Alternatively, place meatballs on a baking sheet lined with parchment paper. Bake in the oven for 12 minutes at 425F degrees.
The Alfredo
- Cook and drain pasta according to package directions for al dente, reserving some pasta water.
- In a large pan, melt butter over medium heat. Saute the garlic until sizzling.
- Pour in the cream, Parmesan cheese and salt. Bring the mixture to a boil over medium-high heat. Reduce heat and simmer. Add pasta water to thin the sauce, if desired.
- Gently stir the cooked pasta and meatballs into the sauce.
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