These Alfredo meatballs are baked in the oven, then smothered in a velvety homemade sauce. Serve them over hot pasta for a comforting family-friendly dinner.
Alfredo Meatballs
These Alfredo meatballs are baked in the oven, then smothered in a velvety homemade sauce. Serve them over hot pasta for a comforting family-friendly dinner.
Ingredients
meatballs:
- 2 pounds ground beef
- 2 large eggs
- 1 small onion finely chopped
- 1-1/3 cups soft bread crumbs
- 2/3 cup grated Parmesan cheese
- 2 garlic cloves minced
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1/2 teaspoon pepper
alfredo:
- 6 tablespoons butter cubed
- 2 cups heavy whipping cream
- 3/4 cup grated Parmesan cheese divided
- 1/2 cup grated Romano cheese
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 2 large egg yolks lightly beaten
- Optional: hot cooked pasta and minced fresh parsley
Instructions
- Preheat oven to 375°. In a large bowl, crumble beef. Add eggs, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix lightly but thoroughly. Shape into 2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until browned, about 25-30 minutes.
- Meanwhile, in a skillet or saucepan, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg and 1/8 teaspoon pepper. Bring to a simmer; remove from heat.
- In a small bowl, whisk egg yolks; slowly pour 1 cup of hot cream mixture into egg yolks, whisking constantly. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°.
- Toss meatballs with alfredo sauce; sprinkle with remaining 1/4 cup Parmesan cheese. If desired, serve with hot cooked pasta and garnish with parsley.
