f 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. Roll them into smaller bites and serve with toothpicks for a meatball party appetizer. These meatballs can be tucked into a soft roll to make a decadent meatball sandwich. Top them with extra sauce and cheese for added indulgence.

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.

Taste of Home