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.