Juicy meatballs with Alfredo sauce are the ultimate comfort dinner. Tender Italian meatballs are coated in a creamy homemade Alfredo sauce and served over pasta for a 30-minute meal your family will ask for again and again.
If you've ever been stuck choosing between fettuccine Alfredo or spaghetti and meatballs, this recipe combines the best of both worlds.
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Why You'll Love This Recipe
- Two favorites in one - Classic Italian meatballs + Alfredo sauce = cozy comfort food.
- Quick and hearty - This meatballs with Alfredo sauce recipe comes together in just 30 minutes.
- Family-friendly - A creamy pasta with meatballs both kids and adults will love.
Ingredient Notes
Here are some tips & tricks for some of the ingredients needed for this recipe. Find exact measurements in the recipe card below!
For the Meatballs:
- Beef & Pork - Using both creates juicy meatballs that hold their shape.
- Milk - Keeps meatballs tender and moist.
- Breadcrumbs - Helps bind the mixture with the egg.
- Seasonings - Garlic, Parmesan, Italian herbs, and parsley give these meatballs their signature flavor.
For the Alfredo:
Traditional Italian Alfredo uses just butter, cheese, and pasta water. This "American" Alfredo sauce is creamier, made with heavy cream, garlic, Parmesan, salt, and pepper.
- Heavy Cream - The base of a thick, creamy sauce. (Half-and-half or milk won't thicken without a roux.)
- Parmesan Cheese - Always grate your own. Pre-shredded cheese has anti-caking agents that can make your sauce grainy. A full 8 oz. block = about 2 cups freshly grated. The result is a rich parmesan Alfredo sauce that clings beautifully to pasta.
How to Make Italian Meatballs with Alfredo Sauce
Step 1: Make the meatballs - First combine the bread crumbs, milk and egg in a small bowl. Let the mixture sit for about 5 minutes. This technique is called a panade, which helps tenderize, add moisture and bind the meatballs together.
In a larger bowl, combine both meats with the rest of the meatball ingredients and mix. A pair of clean hands is really the best tool for mixing meatballs.
Add the bread crumb mixture to the meat and mix again until just combined.
Step 2: Shape & bake - Roll meatballs into 2 inch balls and place on a parchment lined baking sheet. You should get 12 meatballs. I like the larger sized meatballs for this recipe, but make them smaller (and reduce baking time) if you prefer.
Quick Tip: Don't overwork the meat! Handle it lightly and don't pack meatballs too tightly when rolling. Looser shaping = juicier meatballs.
Bake meatballs at 400 degrees for 18-20 minutes until internal temperature reaches 165 degrees.
Step 3: Make the alfredo - When the meatballs have about 10 minutes left, I start the Alfredo sauce so everything comes together at once.
In a large skillet, melt butter. Add the garlic and sauté for about a minute.
Whisk in heavy cream and bring the mixture to a gentle simmer. Turn heat to low and sprinkle in parmesan cheese. Whisk until smooth and season with salt and pepper. Alfredo can easily get too salty with the parmesan, so taste before seasoning at the end!
For a fun variation, use this Pesto Alfredo sauce recipe to give your sauce a bright, herby flavor!
Step 4: Combine & serve - Add the baked meatballs to the sauce and coat. Let everything simmer for a couple minutes and these meatballs with Alfredo sauce is ready to serve!
Serving Tips
Toss with fettuccine, linguine, or spaghetti (this sauce covers up to 1 pound of pasta). Ridged pastas like rigatoni or penne also holds the creamy sauce well.
Serve with steamed broccoli or a fresh garden salad, or skip the pasta and pair with garlic bread or mashed potatoes for a comfort food twist.
Storage & Reheating Tips
Refrigerator - Store leftover meatballs with Alfredo sauce in an airtight container for up to 4 days.
Freezer - Freeze baked meatballs separately (before saucing). Don't freeze the Alfredo as cream sauces tend to separate when thawed.
Reheating - Gently warm sauce and meatballs together on the stovetop over low heat. Add a splash of cream or milk to smooth out the consistency. Don't microwave as it can cause the sauce to break.
FAQ
Yes! Just make sure they're fully cooked or heated through before adding to the sauce.
Not recommended. Meatballs need higher heat and longer cook time than the sauce can handle. Bake separately, then combine.
Yes! Use ground turkey or chicken with a little fat (90-93% lean) so the meatballs stay juicy.
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Italian Meatballs with Alfredo Sauce
Ingredients
Method
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a small bowl combine bread crumbs, milk and egg. Allow mixture to sit for 5 minutes.½ cup milk, ½ cup bread crumbs, 1 egg
- In a large bowl mix together ground beef, pork and remaining meatball ingredients. Add soaked bread crumbs and mix until just combined (don't overmix).1 pound ground beef, ½ pound ground pork, ¼ cup grated onion, 1 tsp. garlic cloves, ¼ cup grated parmesan cheese, 1 ½ tsp. salt, ½ tsp. black pepper, 1 tsp. Italian seasoning, 1 tbsp. dried parsley
- Scoop meatballs into 2 inch balls and place on baking sheet about an inch apart. Bake 18-20 minutes until cooked through.
- While the meatballs have about 10 minutes left of cooking, melt butter in a saucepan. Add garlic and saute for a minute.6 tbsp. butter, 2 tsp. garlic
- Slowly add cream and bring mixture to a simmer.1-½ cups heavy cream
- Add parmesan cheese and whisk until melted. Season with salt and pepper. Turn heat to low.2 cups parmesan cheese, ½ tsp. salt, ¼ tsp. black pepper
- When meatballs are done baking, add them to the alfredo sauce and stir to coat. Serve immediately with your favorite pasta.
Notes
- Sauce will yield enough for 1 pound of pasta - fettuccine is typically used.
- An 8 oz. block of parmesan cheese will yield about 2 cups of cheese. Don't use pre-shredded as it will create a grainy sauce.
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