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.