There’s something magical about a dish that’s both rich and comforting, and these Alfredo Meatballs check all the right boxes. Juicy, tender chicken meatballs coated in a velvety, garlic-infused Alfredo sauce—what’s not to love? Whether you serve them over pasta, rice, or alongside roasted vegetables, this dish is bound to become a family favorite.
If you’ve ever craved the creamy goodness of Alfredo sauce but wanted to mix things up from the usual fettuccine, these meatballs are the perfect solution. They bring all the flavors of a classic Italian-inspired dish while offering a fun, bite-sized twist. Plus, they’re baked instead of fried, making them a little lighter without sacrificing any of that rich, cheesy goodness.
So, let’s get right into it—starting with the star of the dish: the meatballs!
Step 1: Preheat the Oven
Before you start mixing ingredients, set your oven to 400°F and line a baking sheet with parchment paper. This ensures that the meatballs won’t stick and makes cleanup a breeze.
Step 2: Make the Meatball Mixture
Now, let’s talk about the key to juicy, flavorful meatballs: the right mix of ingredients. In a large bowl, combine the following:
- 1 lb lean ground chicken – This keeps the meatballs light and tender.
- ½ cup Italian bread crumbs – Helps bind the meat together while adding a hint of seasoning.
- ¼ cup milk – Keeps the meatballs moist and prevents them from drying out.
- 1 egg – Essential for binding everything together.
- ¼ tsp salt & ¼ tsp black pepper – A simple seasoning base.
- 2 tsp garlic powder – Adds depth and a rich, savory taste.
- ⅓ cup grated Parmesan cheese – Brings in that signature salty, cheesy flavor.
Use clean hands or a spoon to gently mix everything together until well combined. Be careful not to overmix—handling the mixture too much can make the meatballs dense instead of tender.
Step 3: Shape and Bake
Now that your mixture is ready, roll it into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, making sure they aren’t too close together.
Bake for 18-20 minutes or until the meatballs turn golden brown and are fully cooked through. If you’re unsure, you can cut one open to check or use a meat thermometer (they should reach an internal temperature of 165°F).
While the meatballs are baking, it’s the perfect time to start on the Alfredo sauce!
Step 4: Make the Alfredo Sauce
Now that the meatballs are baking to golden perfection, it’s time to focus on the rich, creamy Alfredo sauce. This sauce is what takes this dish to the next level—smooth, garlicky, and packed with Parmesan flavor. Unlike store-bought Alfredo, which can sometimes be too thick or overly salty, this homemade version is perfectly balanced and comes together in just a few minutes.
Start by heating a large skillet over medium heat and adding ¼ cup butter. Let it melt completely, then stir in 3 tablespoons of minced garlic. The garlic will sauté for about 1-2 minutes, just until it becomes fragrant. Be careful not to let it burn—garlic can turn bitter if overcooked.
Next, pour in 3 cups of heavy cream and stir well to combine. Add 2 tablespoons of Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Let the sauce simmer for about 5 minutes, stirring occasionally. You’ll notice it starts to thicken slightly, which is exactly what you want.
Step 5: Finish the Sauce
Once the sauce has simmered, remove the skillet from heat and stir in ⅔ cup grated Parmesan cheese. The heat from the sauce will help the cheese melt smoothly, creating that creamy, rich consistency that Alfredo is known for. If the sauce seems too thick, you can add a splash of milk or chicken broth to thin it out just a little.
At this point, your kitchen is probably filled with the amazing aroma of garlic, butter, and Parmesan—so it’s time to bring everything together!
Step 6: Coat the Meatballs in Sauce
By now, the meatballs should be perfectly baked and ready to join the Alfredo sauce. Carefully transfer them from the baking sheet to the skillet, gently tossing them in the sauce to coat each one evenly. Let them sit in the sauce for a couple of minutes over low heat to absorb all that creamy goodness.
If you want to take the dish to the next level, sprinkle a little extra Parmesan cheese on top and let it melt slightly. You can also add fresh chopped parsley for a pop of color and a hint of freshness.
Serving Suggestions
These Alfredo meatballs are incredibly versatile, making them perfect for pairing with different sides. Here are a few delicious serving ideas:
- Classic Pasta – Serve over fettuccine, spaghetti, or even penne for a hearty, comforting meal.
- Rice or Cauliflower Rice – A great alternative for those looking to switch things up.
- Roasted Vegetables – Try serving these meatballs with roasted broccoli, zucchini, or asparagus for a balanced plate.
- Garlic Bread – Because extra garlic and butter are always a good idea!
No matter how you serve them, these Alfredo meatballs are sure to be a hit.
Frequently Asked Questions
Making homemade Alfredo meatballs is simple, but if you have any questions, you’re not alone! Here are some common ones that might come up while preparing this dish.
1. Can I use ground turkey instead of ground chicken?
Yes! Ground turkey is a great alternative and will work just as well in this recipe. It has a similar texture and mild flavor, making it a perfect substitute.
2. How do I prevent my meatballs from becoming dry?
The key to juicy meatballs is not overmixing the ingredients and making sure there’s enough moisture. The milk, egg, and breadcrumbs help keep them soft and tender. Also, avoid overbaking—once they reach an internal temperature of 165°F, they’re done!
3. Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs ahead of time and store them in the fridge for up to 2 days before cooking. You can also freeze the uncooked meatballs for up to 3 months—just thaw them in the fridge before baking.
4. What can I do if my Alfredo sauce is too thick?
If your sauce thickens too much, simply stir in a little milk or chicken broth until it reaches your desired consistency. Keep in mind that Alfredo sauce will continue to thicken as it cools.
5. Can I use store-bought Alfredo sauce instead of making my own?
Yes, if you’re short on time, you can use store-bought Alfredo sauce. However, homemade sauce has a fresher flavor and creamier texture. If you do use store-bought, consider adding extra Parmesan cheese and garlic to enhance the flavor.
6. How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, use a low heat setting on the stove or microwave and add a splash of milk to keep the sauce from getting too thick.
Final Thoughts
These Alfredo Meatballs are the perfect way to enjoy a comforting, creamy meal without much effort. The combination of juicy chicken meatballs and homemade Alfredo sauce is irresistible, making this a dish the whole family will love.
Whether you serve them over pasta, rice, or roasted vegetables, this recipe is guaranteed to be a hit. Plus, with the option to make them ahead of time or freeze for later, they’re a convenient choice for busy weeknights.
If you try this recipe, let us know how it turned out! Feel free to share your favorite variations—whether it’s adding a little spice, using different cheeses, or serving them in a unique way. Happy cooking!
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Alfredo Meatballs
Description
These tender and flavorful chicken meatballs are coated in a rich and creamy Alfredo sauce, making them a perfect pairing for pasta, rice, or roasted vegetables. The combination of garlic, Parmesan, and Italian seasoning brings a delicious depth of flavor to this comforting dish.
Ingredients
For the Meatballs:
- 1 lb lean ground chicken
- ½ cup Italian bread crumbs
- ¼ cup milk
- 1 egg
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp garlic powder
- ⅓ cup grated Parmesan cheese
For the Alfredo Sauce:
- ¼ cup butter
- 3 tbsp minced garlic
- 3 cups heavy cream
- 2 tbsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- ⅔ cup grated Parmesan cheese
Instructions
Preheat the Oven
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Prepare the Meatballs
In a large bowl, mix the ground chicken, Italian bread crumbs, milk, egg, salt, pepper, garlic powder, and Parmesan cheese until well combined.
Form and Bake
Shape the mixture into small meatballs and place them on the prepared baking sheet. Bake for 18–20 minutes, or until golden brown and cooked through.
Make the Alfredo Sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Stir in the heavy cream, Italian seasoning, salt, and pepper. Let the sauce simmer for about 5 minutes, stirring occasionally, until slightly thickened.
Finish the Sauce
Remove the skillet from heat and stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Coat the Meatballs
Add the baked meatballs to the skillet, tossing gently to coat them in the Alfredo sauce.
Serve and Enjoy
Serve the meatballs over pasta, rice, or roasted vegetables for a complete meal. Garnish with extra Parmesan cheese or fresh parsley if desired.
Notes
- For a richer flavor, use a combination of ground chicken and ground turkey.
- If the sauce is too thick, add a splash of milk or chicken broth to adjust consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
