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.
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,
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.