Alfredo Meatballs

If fettuccine Alfredo is your go-to comfort dish, you’re going to love this meaty twist. Our meatball recipe features tender baked beef meatballs smothered in a creamy homemade Alfredo sauce. The sauce is surprisingly easy to make and way more flavorful than anything you’ll find in a jar. Once you try making your own Alfredo from scratch, you won’t go back to store-bought!

These meatballs are also incredibly versatile. Serve the meatballs over hot pasta for a classic dinner, pile them on creamy mashed potatoes or polenta for a hearty twist, or roll them into smaller bites and serve with toothpicks for a meatball party appetizer. These meatballs even make a decadent meatball sandwich when tucked into a soft roll and topped with extra sauce and cheese.

Ingredients for Alfredo Meatballs

• Ground beef: You’ll need 2 pounds of ground beef to make the full batch of meatballs. Choose 80/20 or 85/15 beef for the juiciest, most flavorful meatballs.
• Eggs: Whole eggs help bind the meatball mixture so they hold their shape during rolling and baking. You’ll also need two egg yolks to thicken the Alfredo sauce. You can separate eggs by hand or use a special tool to capture the yolks.
• Onion and garlic: These aromatics add savory depth and flavor to the meatballs. Finely chop or grate the onions so they mix and cook evenly.
• Bread crumbs: Soft bread crumbs help keep the meatballs tender by absorbing moisture. You can make them by pulsing a few slices of fresh sandwich bread into a food processor until crumbs form. If you want to use up dry crumbs or panko, soak them briefly in a little milk or water first to prevent the meatballs from becoming dense.
• Cheese: Grated Parmesan adds a salty, nutty flavor to both the meatballs and sauce. We also include grated Pecorino Romano in the Alfredo for extra sharpness and depth. If you can’t find Romano, Asiago is an easy substitute.
• Seasoning: Italian seasoning, salt and pepper in the meatballs provide classic savory notes, while ground nutmeg and black pepper bring a balanced warmth to the rich Alfredo sauce.
• Butter: Melted butter enhances the richness and silky smooth texture of the sauce. Since Alfredo contains just a few ingredients, use the highest quality butter you can find for the best flavor.
• Heavy whipping cream: You can’t make a traditional Alfredo sauce without cream! For this recipe, heavy cream and heavy whipping cream can be used interchangeably—you won’t notice the difference in fat content in sauces.
• Pasta and parsley: Hot cooked pasta is the perfect base for the sauce and meatballs. Both short and long pasta shapes pair well, so use your favorite. Finish with a sprinkle of fresh chopped parsley for extra color and a mild herbal note.

Directions

Step 1: Mix and bake the meatballs

Preheat your oven to 375°F. Crumble the ground beef into a large bowl. Add the eggs, chopped onion, bread crumbs, 2/3 cup grated Parmesan, garlic, Italian seasoning, salt and pepper.

Mix gently to combine, then shape the mixture into 2-inch balls. Place the meatballs on greased racks set in shallow baking pans. Bake, uncovered, for 25 to 30 minutes or until the meatballs are browned and cooked through.

Editor’s Tip: Use a light touch to mix—overworking the meat can result in tough, dense meatballs.

Step 2: Make the Alfredo sauce

While the meatballs bake, melt the butter in a skillet or saucepan over medium-low heat. Stir in the heavy cream, 1/2 cup grated Parmesan, grated Romano, nutmeg and pepper. Bring the mixture to a simmer, then remove it from the heat.

Editor’s Tip: Keeping the heat low helps prevent the cream from scorching and the cheese from clumping.

Step 3: Temper the egg yolks

In a small bowl, whisk the yolks until they’re smooth and slightly frothy. Slowly pour 1 cup hot cream sauce into the yolks, whisking constantly.

Then, pour the yolk mixture back into the pan with the remaining sauce, keeping the whisk moving. Return the pan to medium-low heat and cook just until the sauce thickens slightly and reaches 160° on an instant-read thermometer.

Editor’s Tip: Don’t stop whisking! Constant stirring keeps the sauce silky and prevents any little bits of egg from scrambling.

Step 4: Combine meatballs and sauce

Gently toss the baked meatballs in the Alfredo sauce until they’re fully coated. Sprinkle with the remaining 1/4 cup Parmesan cheese. If desired, serve hot over cooked pasta and garnish with fresh minced parsley.

Recipe Variations

• Swap the meat: Use ground turkey or chicken for a lighter alternative to beef, or try mild or hot Italian sausage for extra seasoning and a bit of spice.
• Change the cheese: Swap in shredded mozzarella in the meatballs for a gooier finish, or try Fontina or Asiago in the sauce for a slightly different cheesy flavor.
• Make it low-carb: Serve the Alfredo meatballs over zucchini noodles or spaghetti squash for a lighter, veggie-packed meal.
• Add some spice: Stir a pinch of crushed red pepper flakes or a dash of hot sauce into the Alfredo for a subtle kick that balances the rich, creamy sauce.
• Make mini meatballs: Roll smaller meatballs and serve them in the sauce as bite-sized appetizers with toothpicks for parties or game-day snacking.

How to Store Alfredo Meatballs

Once the meatballs and Alfredo sauce have cooled, store them together in an airtight container in the refrigerator for up to four days. Reheat them on the stovetop over low heat or in the microwave until warmed through.

Can you freeze meatballs with Alfredo sauce?

Yes! You can freeze the meatballs, either on their own or mixed into the sauce, for longer storage. Prepare the recipe as directed and let the meatballs and sauce cool to room temperature before transferring them to a freezer-safe container or bag. The Alfredo and meatballs will keep in the freezer for up to three months. To serve, thaw overnight in the fridge and warm through on the stovetop.

Can you make meatballs and Alfredo sauce ahead of time?

These meatballs in Alfredo are perfect for making ahead of time. You can shape and bake the meatballs a day or two in advance, then store them in the refrigerator until you’re ready to toss them in the sauce. The Alfredo sauce can also be made ahead and stored in the refrigerator. When you’re ready to serve, gently reheat the sauce over low heat, stir in the meatballs and heat until everything is warmed through.

Alfredo Meatball Tips

How do you keep the meatballs tender?

To keep your meatballs tender and juicy, start with soft bread crumbs—they soak up moisture and help keep the meatballs light. If you have only panko or dry crumbs, soak them briefly in milk or water before mixing.

Remember to mix the ground beef gently, since overworking the meat can make the meatballs tough. Finally, keep an eye on the baking time—overcooking will dry them out, so pull them from the oven once they’re browned and just cooked through.

Can I use frozen meatballs?

Yes! Fully cooked frozen meatballs are a great shortcut when you’re short on time. Thaw them according to the package directions before adding them to the Alfredo sauce so they heat evenly.

Can I use jarred Alfredo sauce with these meatballs?

Absolutely! A good-quality jarred Alfredo sauce is a convenient option when you need to get dinner ready in a hurry. It won’t be quite as fresh as homemade, but it’ll still deliver plenty of flavor and make a rich, creamy coating for the meatballs.

What can you serve with Alfredo and meatballs?

These meatballs with Alfredo sauce are delicious served over hot pasta, such as fettuccine or penne, or you can serve them over zucchini noodles or spaghetti squash for a lighter, low-carb meal. Creamy mashed potatoes or polenta make a hearty base for the meatballs too. Round out the meal with crusty bread, roasted vegetables or a simple green salad for a balanced dinner.