Alfredo meatballs combine delicious, cheesy meatballs with a rich, creamy alfredo sauce. These meatballs with alfredo sauce are perfect for a delicious meal everyone will love.
I love alfredo sauce, and I love meatballs. So I decided to put them together. They are absolutely delicious, and they never last long!
Meatballs with Alfredo Sauce
You’ll only need a few simple ingredients to make both the meatballs and the alfredo sauce. You’ll find them all easily at your local grocery store.
For the Meatballs
- Ground beef
- Ricotta cheese
- Garlic paste
- Grated parmesan cheese
- Italian seasoning
- Garlic croutons
For the Alfredo Sauce
- Minced garlic
- All-purpose flour
- Whole milk
- Cracked pepper
- Chopped basil
- Shredded parmesan romano cheese
See the recipe card at the end of the post for quantities.
Making this recipe is a relatively simple affair when you break everything down. It’s even beginner-friendly.
Step 1: Combine the Meatball Ingredients
Crush the croutons in a food processor or add them to a ziploc bag and crush them with a rolling pin. Then, combine the ground beef, ricotta cheese, garlic paste, grated parmesan, salt, Italian seasoning, and crushed croutons to a medium mixing bowl and mix well.
Step 2: Bake the Meatballs
Use a cookie scoop to scoop out uniform meatballs about a half-inch in diameter. Place them on a baking sheet lined with parchment paper and bake them for 20 minutes at 400 degrees.
Step 3: Make the Noodles
Make the noodles per the package directions for al dente. Then, drain and rinse them with cold water and set aside.
Step 4: Cook the Garlic and Roux
Heat a frying pan over medium heat. Then add butter and minced garlic and cook for 30 seconds. Add the flour and whisk well, then cook for another minute while whisking constantly.
Step 5: Add the Milk
Slowly add the milk about a quarter cup at a time, whisking thoroughly while pouring and between additions to prevent lumps.
Step 6: Simmer
Reduce the heat to a simmer, then stir in the black pepper, basil, and shredded cheese. Simmer, whisking constantly, for 2 to 3 minutes until the sauce has thickened.
Step 7: Serve
Remove the meatballs from the oven, tossed them with the alfredo sauce, and serve them over the linguine.
Hint: Don’t stop whisking! You don’t want lumpy or burned sauce.
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change these meatballs with alfredo sauce.
- Half and Half – You can use half and half in place of milk.
- Noodles – Use any of your favorite long noodles in this dish.
Want to personalize this alfredo meatballs recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Add red pepper flakes for a kick of heat.
- Bacon – Add crumbled bacon to the meatballs. Yum!
If you love recipes like this, you may also enjoy this instant pot buffalo chicken pasta.
It only takes some basic equipment to make this recipe.
- Measuring cups and spoons
- Cutting board
- Food processor
- Cookie scoop
Store the leftover meatballs separately from the noodles in an air-tight container for up to 4 days.
This is a fairly simple recipe, but I still have some tips that will help you make it even better.
- Keep your pasta al dente. Never overcook it.
- Whisk continually when you make the alfredo sauce so it remains smooth.
- Shred your own cheese whenever possible. It tastes so much better.
More Alfredo Recipes
Do you like alfredo recipes? Here are some recipes you may also like to try.
Do you have questions about alfredo meatballs? Here are some of the most commonly asked questions about meatballs with alfredo sauce.
They’ll keep for up to 4 days in the refrigerator in an air-tight container.
No. Alfredo sauce is finicky at best when you freeze it, and it often gets ruined.
Place the meatballs in a baking dish with a bit of water and cover them. Then, bake them at 350 for 20 minutes until heated through.
Ready to get cooking? Remember that you can print this recipe if you would like.
- large skillet
- 1 lb ground beef
- ½ cup ricotta
- 1 tablespoon garlic paste
- ¼ cup parmesan cheese grated
- 1 teaspoon salt
- 2 teaspoon Italian seasoning
- 1 cup garlic croutons
- 1 box Linguine noodles
- ¼ cup butter
- 2 teaspoon garlic minced
- 3 tablespoon all purpose flour
- 1 cup whole milk cold
- ½ teaspoon fresh cracked pepper
- 1 tablespoon basil fresh, chopped
- 2 oz parmesan Romano cheese shredded
- Parsley as garnish
- Get out and measure your ingredients.
- Preheat the oven to 400 degrees F and a frying pan over medium heat.
- Add croutons to a food processor and pulse until crumbed.
- Or add to a resealable bag and crush croutons with rolling pin or kitchen hamer.
- In a medium mixing bowl, combine ground beef, ricotta, garlic paste, grated parmesan, salt and Italian seasoning.
- Add croutons.
- Mix well to combine.
- Use a cookie scoop to form uniform meatballs, about ½” in diameter. Place meatballs onto a parchment lined baking sheet. Bake for 20 minutes.
- While the meatballs bake, prepare pasta and Alfredo sauce. Bring 4 cups of salted water to a boil. Add linguine and cook Al dente. Drain, rinse with cold water and set aside.
- In the preheated frying pan, melt the butter.
- Once melted. Add minced garlic and cook for 30 seconds.
- Add in the flour and whisk.
- Cook for 1 minute, whisking constantly.
- Slowly incorporate the milk, ¼ cup at a time. Do not boil.
- Be sure to whisk thoroughly between each addition of milk to prevent the sauce from getting lumpy.
- Add more milk.
- Whisk again. Repeat until all milk is added.
- Once milk is fully incorporated, lower the heat to a simmer. Stir in black pepper,
- Until blended.
- Add chopped basil.
- Stir until incorporated.
- Add shredded cheese.
- Simmer until the cheese is melted and the sauce has thickened, about 2-3 minutes.
- Remove meatballs from the oven.
- Add to skillet.
- Toss with the Alfredo sauce.
- Plate the linguine. Top with Alfredo meatballs and garnish with fresh chopped parsley. Enjoy every bite.