There’s nothing better than a hearty pasta dish and this meatball alfredo recipe delivers. It’s quick, easy, and makes a great weeknight meal!
Adding a simple alfredo sauce adds flavor without extra fat and calories. Plus, the sauce reheats well, so you can prep this dish several days in advance!
Ingredients
The ingredients for the meatball mixture are ground beef, ricotta cheese, garlic paste, grated parmesan, bread crumbs, egg, Italian seasoning, salt and pepper. Combine all the ingredients and mix well. Then, form the meatballs and gently dust them with flour.
To make the sauce, melt butter in a pan over medium-low heat. Next, add in flour and cook it for a few minutes to make a roux. Then, whisk in milk and cream, cooking it until thickened. Finally, stir in parmesan cheese and stir it until it’s melted.
You can serve this recipe with a variety of pasta options including fettuccine, spaghetti, rigatoni or macaroni. It also pairs nicely with mashed potatoes, cooked rice, and salads.
This dish is easy to make and makes a great family meal. It is also a great way to use up leftovers.
Soaking the bread crumbs in milk or cream helps to make them more moist. It also keeps the meatballs from becoming dry and dense.
Another option is to use fresh pasta instead of dry noodles. This cuts down on the cooking time and ensures that the meatballs are tender when you eat them.
Storing: This meatball alfredo recipe stores very well in the refrigerator for about 2 days. You can also freeze it for up to 2 months.
To reheat, place the meatballs on a baking tray with some water in a preheated oven at 350 degrees Fahrenheit for about 20 minutes. If necessary, add a bit of more water to the baking tray.
To serve, divide the pasta among bowls and top with the meatballs. Then, sprinkle the top with parmesan and a few fresh herbs.
Step 1: Make the Meatball Mixture
If you’re making these meatballs to serve with pasta, make sure to choose a flavorful sauce. A good tomato sauce will help your meatballs stand out. You don’t want a bland sauce to overpower the meatballs, but you do want it to have some extra kick to it to keep them from being too dry and chewy.
If you are planning on serving your meatballs with a sauce, make sure to add the sauce at the beginning of the cooking process so that the flavors will meld together nicely. A tomato sauce will also add a layer of moisture to the meatballs and will help them remain moist and tender during cooking.
For this recipe, you’ll need ground beef, ground pork, egg, breadcrumbs, cheese, Parmesan, Italian seasoning, garlic powder, onion powder, salt and pepper. You’ll need to mix all of these ingredients in a large bowl with your hands or a wooden spoon.
You’ll need milk to soak the breadcrumbs in so that they are fully hydrated before you mix them with the other ingredients. You don’t need to use a whole cup of milk for this recipe, you just want enough to cover the breadcrumbs and bind them into a paste.
The milk helps the breadcrumbs to absorb the meat juices as they cook and will help them stay moist during cooking, which makes the meatballs tender and juicy. You can also substitute dairy milk with a non-dairy milk if you prefer.
Once you’ve shaped your meatballs, you can either fry them or bake them. Either way, they’ll be delicious! If you are planning on baking them, preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the meatballs on the baking sheet and bake them for 15 minutes or until they’re slightly browned on the outside and cooked through.
Step 2: Fry the Meatballs
Whether you’re a vegetarian or simply trying to cut back on the meat, meatballs are a tasty, healthy alternative. They’re easy to make, and paired with this delicious sauce, they can become a meal in themselves!
You can pan fry the meatballs or bake them in the oven to get a crispy crust. Either way, they’re sure to be a hit at any party or gathering.
To fry the meatballs, heat about 3 tablespoons of oil in a large skillet on medium-high heat. Working in batches, fry the meatballs until golden brown on all sides. Avoid overcrowding the skillet to ensure even cooking and prevent them from burning.
After frying, remove the meatballs to a plate lined with paper towels and drain thoroughly. Repeat with the remaining meatballs to ensure they’re all browned.
Once all the meatballs are fried, transfer them to simmering marinara sauce (recipe below). Cover and simmer for 10-15 minutes, or until the meatballs are cooked through.
The meatballs can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. They’re also reheatable in the microwave or on the stove top.
You can add a bit of grape jelly to the sauce, which will help it melt down and sweeten the meatballs. I used a brand called Smuckers, but it’s also possible to use generic jam or jelly.
You can also add some cheese to the meatball mixture, which will help it hold its shape when shaped into balls and adds a bit more flavor. I used a combination of parmesan and cheddar, but you can add any kind of cheese that you like best.
Step 3: Make the Sauce
This easy, one-pan pasta is the perfect dinner for hectic weeknights and lazy nights. Pop frozen meatballs in a skillet with a creamy, tomato sauce and you have a super comforting dish that’s totally kid-friendly!
Start by bringing 4 cups of water to a boil in a large pot. Salt the water to infuse it with flavor. Once boiling, add linguine and cook according to package instructions until al dente. Drain and rinse with cold water.
Now make the sauce! Begin by melting butter in a pan over medium heat. Next, add the minced garlic to the pan and saute until fragrant, about 1 minute.
Whisk in flour to create a roux and continue to stir until it’s smooth and fragrant. Once the roux is mixed in, whisk in heavy cream.
Next, sprinkle in a bit of Parmesan cheese and mix until the cheese is fully melted. This will prevent the sauce from becoming grainy as it cooks.
You can also add a bit of milk or heavy cream toward the end of cooking to give it extra richness and creaminess. Be sure to whisk between each addition of milk, or your sauce may get lumpy.
Once the cheese has fully melted and the sauce is thick, stir in the cooked meatballs. Let the mixture simmer for a few minutes until the meatballs are hot, about 3-4 minutes.
Serve this pasta with a side of cheesy garlic bread or a fresh green salad. It’s sure to be a hit at your next family dinner!
Step 4: Cook the Pasta
Before cooking the pasta, you should make sure that it is salted properly. That will ensure that the pasta is tender and flavorful. You should also be careful not to overcook it, as you want it to be al dente.
Cook the noodles according to the package instructions. When the pasta is done, drain it and set it aside until you are ready to serve.
To make the sauce, melt butter in a large stockpot over medium heat. Saute garlic in it for 1 minute. Then add heavy cream and stir until thickened.
Then, sprinkle in grated Parmesan cheese and salt and pepper to taste. You can even add a bit of nutmeg to the sauce, if you like.
Once you have a creamy and delicious sauce, you can add the meatballs and broccoli rabe. This is a quick and easy dinner that comes together in just one pot.
You can make this meal ahead of time and refrigerate it for up to 4 days. When you are ready to serve it, reheat the meatballs and sauce.
This dish is a delicious way to use ground beef and make it into something different. It is also great for using up leftovers.
You can also try making this recipe with turkey meatballs. This will be slightly chewier than beef, so you may need to adjust the amount of flour and egg that you add. However, this is a very simple dish to make and is perfect for the whole family!