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–+ servings
Plate full of meatballs and linguini, and a fork with a meatball.

Quick Homemade Alfredo Sauce With Meatballs

Aida
Juicy, succulent meatballs in a quick Alfredo sauce. A perfect 30-min weeknight dinner!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 790 kcal

Ingredients
 
 

Meatballs:

  • 10 ounces ground beef or other meat*
  • 1 slice bread soaked and squeezed well, 1-2 days old, crust removed
  • 1 egg
  • 2 cloves garlic minced
  • 1 teaspoon mustard
  • Salt and pepper to taste or Vegeta, beef stock powder
  • 2 tablespoons white flour
  • 3.5-5 ounces oil vegetable, or other

Quick Alfredo Sauce

  • 9-10 ounces heavy cream
  • 1-2 garlic cloves minced
  • 2-3 ounces Parmesan grated
  • 1 tablespoon Parsley

Instructions
 

  • Form the meatballs. In a large mixing bowl combine beef, bread, egg, garlic, mustard, salt, and pepper (and other seasonings). Mix with your hand until well integrated. The meatball mixture should be on the softer side, but not too soft.* Using your hands, an ice cream scoop, or a cookie scoop, shape meat into small balls. (Size them between a large grape and a whole walnut. You'll have about 14-18.) Sprinkle a teaspoon of flour on a large plate. Transfer the formed meatballs to the plate. Once all are formed, lightly dust the meatballs over the top and sides with the remaining flour. 
  • Fry the meatballs. (This is a good time to start on your side.) In a medium size pan heat up the oil on high. When the oil is extremely hot add the meatballs. Fry them for 30 seconds to 1 minute on each side, slightly shaking the pan left to right so that the extra flour falls off. Lower the temperature to medium, and fry them for another 5-7 minutes (about 6-8 minutes total frying time). (Don’t overcrowd the pan. Fry in batches if necessary.) Once all sides are fried, stir them for another minute with a wooden spatula. 
  • Make the quick Alfredo. Lower the temperature to medium low, and add the heavy cream to the meatballs. Stir continuously and bring the sauce to a boil (about a minute). Stir in Parmesan and remove from heat right away.
  • Serve immediately. Reheat slowly, on the stovetop. Add more heavy cream or milk if it separates or clumps up. If too thin, heat it longer. Store Alfredo meatballs in the fridge for 24 hours. Freeze meatballs raw for up to 2 months. Do not freeze this quick Alfredo sauce. Instead, simply make it again when you make your meatballs.

Notes

Side ideas: Rice, pasta, quinoa.
  • Instructions
Step 1: The meatballs should be soft, but not fall apart. If the mixture is too soft, add some breadcrumbs to toughen it up, but just a little bit. (Dusting them with flour will also make them tougher.) However, meatballs that are too sturdy end up tough after frying. 

Nutrition

Serving: 1of 4Sodium: 334mgCalcium: 286mgFiber: 0.4gPotassium: 383mgCholesterol: 209mgCalories: 790kcalSaturated Fat: 22.9gFat: 70.3gProtein: 33.2gCarbohydrates: 8.3gIron: 14mg
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