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Alfredo Meatballs

A bowl of Alfredo meatballs served over fettuccine pasta, topped with creamy Alfredo sauce, shredded Parmesan cheese, and fresh parsley.
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Alfredo Meatballs combine juicy, cheesy meatballs with a rich, creamy Alfredo sauce for the ultimate comforting dinner. This easy, flavorful dish is perfect for family meals, gatherings, or indulgent weeknight dinners.

Ingredients

Scale
  • 1 lb ground beef
  • 1/2 cup ricotta cheese
  • 1 tablespoon garlic paste
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 1 cup garlic croutons (crushed)
  • 1 box linguine noodles
  • 1/4 cup butter
  • 2 teaspoons minced garlic
  • 3 tablespoons all-purpose flour
  • 1 cup cold whole milk
  • 1/2 teaspoon fresh cracked black pepper
  • 1 tablespoon chopped fresh basil
  • 2 oz shredded Parmesan Romano cheese
  • Chopped parsley for garnish

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Crush garlic croutons using a food processor or rolling pin in a bag.
  3. In a bowl, mix ground beef, ricotta, garlic paste, grated parmesan, salt, Italian seasoning, and crushed croutons.
  4. Form meatballs using a cookie scoop and place them on the baking sheet.
  5. Bake the meatballs for 20 minutes.
  6. Meanwhile, cook linguine noodles according to package instructions. Drain, rinse with cold water, and set aside.
  7. In a frying pan over medium heat, melt the butter. Add minced garlic and cook for 30 seconds.
  8. Whisk in the flour and cook for 1 minute to form a roux.
  9. Gradually add milk, 1/4 cup at a time, whisking continuously to prevent lumps.
  10. Reduce heat to simmer and stir in black pepper, chopped basil, and shredded cheese. Cook for 2–3 minutes until thickened.
  11. Remove meatballs from the oven, toss them in the Alfredo sauce, and serve over linguine.
  12. Garnish with fresh parsley and serve warm.

Notes

  • Always whisk the Alfredo sauce continuously to avoid lumps or separation.
  • Use freshly shredded cheese for the best melting quality and flavor.
  • Cook pasta al dente to avoid mushiness when mixed with hot sauce.
  • Store pasta and meatballs separately for better texture when reheating.
  • To reheat, add a splash of milk to the sauce and warm slowly on the stove or oven.

Nutrition

Find it online: https://recipeeasily.com/alfredo-meatballs-recipe/