Alfredo Sauce with Meatballs

This Alfredo sauce with meatballs recipe teaches you to make tender meatballs in a rich, delicious Alfredo sauce that’s ready in under an hour. Perfect for a comforting weeknight dinner or a special occasion.

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Prep Time20

Cook Time30

Total Time50

Servings meatballs

Table of Contents

Alfredo Sauce with Meatballs Ingredients
Substitutions and Additions for Alfredo Meatballs
How To Make This Alfredo Sauce with Meatballs Recipe
Troubleshooting
How To Serve This Meatballs Alfredo Recipe
How To Store Your Meatball Alfredo Pasta Recipe
Why These Alfredo Sauce with Meatballs Are The Best
Frequently Asked Questions
Easy Family Dinners You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

Alfredo sauce with meatballs is the epitome of comfort food. The creaminess of the Alfredo sauce, with its smooth, velvety texture and subtle hint of Parmesan, pairs wonderfully with the hearty, well-seasoned meatballs. Best of all, we’ve made sure this dinner recipe comes together in under an hour!

Some dishes just have that ‘wow’ factor, perfect for special occasions when you want to impress, yet simple enough to make any day of the week. This Alfredo recipe is one of them.

When we set out to create this dish, we wanted to strike that delicate balance between elegance and ease—something that could wow guests at a dinner party but also be whipped up on a busy weeknight. We tested several variations, adjusting the ingredients to achieve the perfect creamy consistency and rich flavor without overcomplicating the process.

This recipe is deceptively simple to make, so you can enjoy the moment without stressing in the kitchen. After countless tweaks and taste tests, we’re excited to share this foolproof recipe with you.

Alfredo Sauce with Meatballs Ingredients

Alfredo Sauce with Meatballs raw ingredients that are labeled

You’ll love how easy it is to make our Alfredo sauce with meatballs. The blend of creamy Alfredo sauce and savory meatballs is both comforting and delicious, making it a go-to dish for any night of the week.

You’ll need:

For the Meatballs

1 lb lean ground beef
¼ cup panko breadcrumbs
¼ cup freshly grated parmesan cheese
1 extra large egg, beaten
2 tablespoons whole milk
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
1 ½ tablespoons extra virgin olive oil

For the Alfredo Sauce

6 tablespoons salted butter, sliced into pats
2 teaspoons minced garlic
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
2 tablespoons all-purpose flour
1 ½ cups heavy cream
½ cup whole milk
1 cup freshly grated Parmesan cheese
2 teaspoons finely chopped fresh parsley

Substitutions and Additions for Alfredo Meatballs

If you’re looking to customize your meatballs with Alfredo sauce, there are plenty of options to tailor the recipe to your needs.

Keep in mind that any substitutions may alter the taste and texture of the recipe, so use them at your own discretion.

Substitutions For the Meatballs:

Ground Beef: You can substitute ground turkey or ground chicken for a leaner option. You can also make a 50/50 mixture of lean ground beef and pork.

Panko Breadcrumbs: Regular breadcrumbs or crushed crackers can be used if panko isn’t available. This may change the texture slightly.

Parmesan Cheese: You can use a mix of Parmesan and Romano cheese for a stronger flavor. Pre-grated cheese can be used, but freshly grated is recommended for the best results.

Italian Seasoning: Use a mix of dried oregano, basil, and thyme if you don’t have Italian seasoning. Adjust the amounts to your taste.

Extra Virgin Olive Oil: Any cooking oil, such as canola or vegetable oil, can be used for browning the meatballs. This won’t significantly alter the flavor.

Substitutions For the Alfredo Sauce:

Salted Butter: Unsalted butter can be used; just add a pinch more salt to taste.

Parmesan Cheese: Pecorino Romano or Grana Padano can be used for a different but still delicious flavor. Again, freshly grated cheese is best.

Fresh Parsley: Dried parsley can be used in a pinch, though fresh parsley provides a better texture and color. Other fresh herbs like basil or chives can also be added for a different taste.

How To Make This Alfredo Sauce with Meatballs Recipe

Starting from scratch can often seem daunting, but our Alfredo sauce with meatballs recipe breaks it down into simple, manageable steps.

With a focus on user-friendly instructions and handy tips, you’ll be able to whip up this hearty meal without stress. Let’s get into the details of how you can recreate this satisfying dish in your own kitchen.

STEP ONE: Begin by combining the ground beef, panko breadcrumbs, freshly grated parmesan cheese, beaten egg, milk, minced garlic, Italian seasoning, onion powder, kosher salt, and fresh cracked black pepper in a large mixing bowl. Mixing the ingredients evenly is crucial for the consistency and flavor of the meatballs.

PRO TIP: For the best integration of flavors, use your hands to mix the ingredients. Wearing disposable gloves can make this process cleaner and more efficient. Don’t overmix, or your meatballs can end up dense and dry. Mix just until the ingredients are combined.

ground beef, panko breadcrumbs, freshly grated parmesan cheese, beaten egg, milk, minced garlic, Italian seasoning, onion powder, kosher salt, and fresh cracked black pepper combined in a bowl

STEP TWO: Once your meat mixture is well combined, use a 1 tablespoon cookie scoop to portion out the meatballs onto a parchment-lined baking sheet. This ensures each meatball is uniformly sized for even cooking.

PRO TIP: After scooping, roll the meatballs between your palms to create smooth, even balls. This helps them cook evenly and stay juicy.

meatball mixture rolled and scooped onto a baking sheet

STEP THREE: Preheat your nonstick skillet with extra virgin olive oil over medium-high heat. Add half of the meatballs to the skillet in a single layer. Don’t overcrowd the pan. Brown them for about 5-7 minutes, turning frequently with tongs to ensure even browning and prevent burning.

PRO TIP: Adjust the heat if necessary. All stovetops vary, and finding the right temperature can make a big difference in the outcome of your meatballs. You want them to cook all the way through without burning on the outside.

STEP FOUR: In a heavy-bottomed saucepan, melt the sliced butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute, stirring often to prevent the garlic from burning.

STEP FIVE: Stir in the onion powder, kosher salt, and fresh cracked black pepper. Then sprinkle the all-purpose flour over the seasoned, melted butter, cooking for about 1 ½ to 2 minutes while stirring or whisking constantly.

PRO TIP: Make sure to cook the flour without browning it to avoid altering the flavor of your sauce.

flour sprinkled over the melted butter in a pot

STEP SIX: Gradually whisk in the heavy cream and whole milk. Continue whisking often, ensuring the mixture thickens smoothly without lumps.

PRO TIP: A steady, medium-low heat helps incorporate the dairy into the flour without causing the sauce to break or curdle.

STEP SEVEN: Add freshly grated parmesan cheese to the sauce, continuing to whisk until the cheese is completely melted and the sauce is smooth.

parmesan cheese sprinkled into the pot of alfredo sauce

STEP EIGHT: Add the cooked meatballs to the Alfredo sauce, stirring gently to coat them. Let the meatballs sit in the sauce for 1 ½ to 2 minutes on low heat to allow them to reheat thoroughly.

STEP NINE: Serve the Alfredo and meatballs hot over your choice of pasta like fettuccine, linguine, or penne. Garnish with chopped parsley, and enjoy!

Troubleshooting

We’re sure our step-by-step cooking guide and plenty of Pro Tips make this recipe approachable, but in case you need more help, here are the notes from our recipe testers:

Keep the Meatballs From Sticking to the Pan: Preheat the pan and oil properly before adding the meatballs and avoid moving them too soon. Let them brown and get a little bit crisp before you flip them.
Check the Meatballs for Doneness: If you’re not sure your meatballs are cooked through, you can check them with a meat thermometer. The very center of the meatballs should be 165°F.
Whish the Sauce Constantly: When you add the flour, then the milk, to the sauce, it can become lumpy, but one way to ensure this doesn’t happen is to add the dairy slowly, and whisk constantly.
Don’t Let the Garlic Burn: Burnt garlic can give your sauce a bitter flavor. Don’t overheat the pan, and if it seems like the garlic is getting too hot, remove the pan from the heat for a few minutes to allow it to cool down.
If Your Sauce is Too Thick: Thin it out with a bit of milk or reserved pasta water until the desired consistency is reached.

How To Serve This Meatballs Alfredo Recipe

After making your creamy meatball pasta recipe, you get to eat it, which is always the best part. Whether you’re hosting a dinner party or preparing a cozy family meal, these serving suggestions will help you present the dish beautifully and make the most of its rich, comforting flavors.

Classic Pasta Pairing: Serve the Alfredo sauce with meatballs over a bed of freshly cooked pasta like fettuccine, linguine, or penne. The creamy sauce and savory meatballs pair perfectly with the pasta.

Garlic Bread: A side of warm garlic bread (or this yummy pull-apart garlic loaf) is a great addition. Add a Caesar salad to round out the meal.

Vegetables: For a lighter accompaniment, serve the dish with vegetables such as broccoli, green beans, or asparagus. The freshness of the vegetables balances the richness of the Alfredo sauce.

Rice or Quinoa: For a gluten-free option, serve the meatballs and sauce over a bed of rice or quinoa. The grains will soak up the creamy sauce, making each bite flavorful.

Zoodles (Zucchini Noodles): For a low-carb alternative, use zucchini noodles (zoodles) instead of traditional pasta. The lightness of the zoodles pairs well with the rich sauce and meatballs.

Mashed Potatoes: For a comforting, homestyle meal, serve the Alfredo sauce with meatballs over creamy mashed potatoes.

Wine Pairing: A crisp white wine like Pinot Grigio or a light red wine like Chianti complements the rich, creamy sauce and savory meatballs perfectly.

This dish is perfect for a comfort food family dinner, a casual dinner party, or even a celebration, like a birthday party or New Year’s Eve dinner.

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How To Store Your Meatball Alfredo Pasta Recipe

Properly storing your Alfredo sauce with meatballs can help you enjoy this delicious dish at a later time, whether you’re planning ahead or saving leftovers. Here’s how to make sure your meal stays fresh and tasty.

MAKE AHEAD: You can prepare the meatballs and Alfredo sauce ahead of time. Cook the meatballs and sauce as instructed, then let them cool completely. Store them separately in airtight containers in the refrigerator. When you’re ready to serve, reheat them together. Add milk or cream to thin the sauce as necessary.

IN THE FRIDGE: Store the cooked meatballs and Alfredo sauce in airtight containers. They will last in the refrigerator for up to three days. When ready to eat, reheat them gently to maintain the best texture and flavor.

IN THE FREEZER: For longer storage, you can freeze the cooked meatballs and Alfredo sauce. Allow them to cool completely before transferring to freezer-safe containers or bags. They can be stored in the freezer for up to three months. Thaw in the refrigerator overnight.

REHEATING: To reheat, place the meatballs and sauce in a saucepan over medium-low heat, stirring occasionally until heated through. If the sauce is too thick, add a splash of milk or water to reach the desired consistency.

You can also reheat individual portions in the microwave. Place the meatballs and sauce in a microwave-safe dish, cover, and heat on high for one to two minutes, stirring halfway through to ensure even heating.

Why These Alfredo Sauce with Meatballs Are The Best

Alfredo sauce with meatballs has become a favorite in many households, and it’s easy to see why. Our recipe testers agree, this yummy meatball recipe is one the whole family will love.

Here’s why you’ll love it:

Easy to Make: The steps are simple enough for even the busiest cooks to follow.

Rich and Creamy: The homemade Alfredo sauce is complete comfort food that complements the meatballs perfectly.

Family-Friendly: Kids and adults alike enjoy the savory combination of meatballs and Alfredo sauce.

Crowd-Pleaser: Perfect for gatherings, this recipe is sure to impress guests with its hearty and satisfying flavors.

Frequently Asked Questions

Do I need to use freshly grated Parmesan cheese?

Freshly grated Parmesan cheese is recommended for the best flavor and texture, but pre-grated cheese can be used in a pinch.

How do I know when the meatballs are fully cooked?

The internal temperature of the meatballs should reach 160°F. Use an instant-read thermometer to check. If necessary, you can also cut open one meatball to make sure it’s thoroughly cooked.

What type of pasta works best with this dish?

Al dente cooked fettuccine, linguine, or penne are all great options to serve with Alfredo Sauce and Meatballs.

How can I add more flavor to the meatballs?

You can add more herbs and spices, such as basil, oregano, garlic powder, or red pepper flakes, to enhance the flavor of the meatballs.

Can I use frozen meatballs for this recipe?

While we love the taste of these homemade meatballs, frozen meatballs work well if you’re in a hurry. Just make sure to cook them thoroughly before adding to the sauce.

Can I add vegetables to this dish?

Yes, vegetables like broccoli or bell peppers can be added for extra flavor and nutrition.

Our Alfredo sauce with meatballs recipe offers a delicious combination of creamy sauce and savory meatballs that’s perfect for any meal. Enjoy making a restaurant-quality dish at home!

a pot of Alfredo Sauce with Meatballs garnished with parsley

Our Promise To You

At Spaceships and Laser Beams, we’ve been making high-quality, easy-to-follow recipes for over a decade. Our clear instructions and practical tips empower even new home cooks to create delicious dinners with confidence.

Using our hands-on experience in cooking and professional recipe development, our team ensures that every step is straightforward.

This creamy, garlicky, cheesy meatballs with Alfredo dinner is a from-scratch meal you’ll be proud to serve to your family or guests. You can trust our cooking guide, complete with photos and plenty of tips, to walk you through every step of making this tasty dinner.

Easy Family Dinners You’ll Love

Alfredo Sauce with Meatballs

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Prep Time 20

Cook Time 30

Total Time 50

Servings meatballs

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Ingredients

For the Meatballs

1 pound lean ground beef, I used 90/10
¼ cup panko breadcrumbs
¼ cup freshly grated parmesan cheese
1 extra large egg, beaten
2 tablespoon whole milk
2 teaspoons minced garlic
1 teaspoon italian seasoning
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
1 ½ tablespoons olive oil, extra virgin

For the Alfredo Sauce

6 tablespoons salted butter, sliced into pats
2 teaspoons minced garlic
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
2 tablespoons all purpose flour
1 ½ cups heavy cream
½ cup whole milk
1 cup freshly grated parmesan cheese
2 teaspoons finely chopped fresh parsley, I used flat italian parsley

Instructions

Add the ground beef, bread crumbs, grated parmesan cheese, egg, milk, garlic, italian seasoning, onion powder, kosher salt and pepper to a large bowl.
Next, you can either use a large spoon, or your hands to mix/blend the meatball ingredients together until well incorporated. (If you choose to mix with your hands, please be sure to use disposable gloves. I prefer to use my hands to mix, so I always have disposable gloves on hand.)
Line a baking sheet with parchment paper and set it aside.
Use a 1 tablespoon cookie scoop to scoop out the meat mixture and place on the baking sheet.
Once all of the meat mixture has been scooped, put on a pair of disposable gloves. Roll the individually scooped meatballs into round balls. Place them back onto the baking sheet.
Add the olive oil to an large skillet (non-stick, 8-10 inch) over medium high heat. (Keep in mind that all stovetops cook differently, and you may need to adjust the stovetop temp as you cook) Once the oil has heated, place ½ of the meatballs into the heated olive oil. (It’s important to give the meatballs room to brown properly and not overcrowd. This is why it’s important to divide the meatballs into batches.) Reduce the heat to medium, and cook the meatballs for about 5-7 minutes, using tongs to turn the meatballs often to ensure they don’t burn. Transfer the golden brown meatballs to a paper towel lined plate and cook the 2nd batch.
For the Alfredo sauce, add the sliced butter to a heavy bottomed saucepan over medium heat. (I used a 10 cup pan)
Once the butter has melted, add the minced garlic. Cook for about 1 minute, stirring often to keep the garlic from burning, until the garlic is fragrant. Reduce the heat to medium low.
Add the onion powder, kosher salt and pepper. Stir until the seasonings are evenly dispersed.
Sprinkle the flour over the seasoned melted butter, cook for about 1 ½ – 2 minutes, stirring or whisking constantly. (You are wanting to cook the flour, but not brown the flour)
Slowly whisk in the heavy cream and whole milk. Continue to whisk often, until the flour and milk mixture begins to thicken and is smooth. Reduce the heat to low.
Sprinkle in the freshly grated parmesan cheese and continue to whisk constantly until the cheese has melted and the Alfredo sauce is smooth.
Add the cooked meatballs to the sauce, stirring to coat the meatballs.
Allow the meatballs to sit in the Alfredo sauce for about 1 ½ – 2 minutes to reheat.
Remove the pan from the heat, and garnish with the chopped fresh parsley.
Serve the Alfredo sauce and meatballs hot over 8 ounces of cooked fettuccine, linguine, angel hair pasta or even penne pasta while hot.

Notes

Keep the Meatballs From Sticking to the Pan: Preheat the pan and oil properly before adding the meatballs, and avoid moving them too soon. Let them brown and get a little bit crisp before you flip them.
Check the Meatballs for Doneness: If you’re not sure your meatballs are cooked through, you can check them with a meat thermometer. The very center of the meatballs should be 165°F.
Whish the Sauce Constantly: When you add the flour, then the milk, to the sauce, it can become lumpy, but one way to ensure this doesn’t happen is to add the dairy slowly, and whisk constantly.
Don’t Let the Garlic Burn: Burnt garlic can give your sauce a bitter flavor. Don’t overheat the pan, and if it seems like the garlic is getting too hot, remove the pan from the heat for a few minutes to allow it to cool down.
If Your Sauce is Too Thick: Thin it out with a bit of milk or reserved pasta water until the desired consistency is reached.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Lenore Ortyl Editorial Director
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Alfredo Sauce with Meatballs

Alfredo Sauce with Meatballs Ingredients

Substitutions and Additions for Alfredo Meatballs

How To Make This Alfredo Sauce with Meatballs Recipe

Troubleshooting

How To Serve This Meatballs Alfredo Recipe

Meatball Parmesan

Swedish Meatballs And Noodles

How To Store Your Meatball Alfredo Pasta Recipe

Why These Alfredo Sauce with Meatballs Are The Best