I’ve spent a lot of time thinking about, perfecting and making the best Italian meatballs and have assembled quite a collection of reader favorite meatball recipes.
The only thing that might be better than meatballs with red sauce is meatballs with Alfredo sauce. It’s an Italian version of Swedish meatballs with garlic and nutmeg meatballs adding a savoriness to a rich butter and cream sauce.
Plus, it’s so darn easy to make ahead of time. Talk about an easy family dinner!
Save This Recipe!
Enter your email and we'll send it right to you!
For the sauce, I use light table cream to make a rich buttery cream sauce as a bed for the meatballs. A basic bechamel sauce made with milk also is another option.
This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!
Tender meatballs intel
Want to make a tender meatball? The right meat mix matters. Here, I use a combination of 80% ground beef and ground pork. The fat in each helps with the tenderness and also adds flavor.
The other key ingredient in my meatball recipe is…drumroll, please….
Water.
I’m sure there’s a science behind it (maybe the water resisting the fat?) but I’m not a scientist. I have just made hundreds of pounds of really tender, moist meatballs over my 35 plus years of cooking.
How to make meatballs in Alfredo
1. Make the meatballs
Pro Tip
When you initially start to blend the meatball mix, it’s going to feel very wet, especially after adding the water. Keep going…it will come together!
2. Make the Alfredo sauce
Serving with pasta
If serving with pasta, cook the pasta first then reserve some of the pasta water to create a velvety cream sauce.
-Josie + Nina
Recipe notes
Made this recipe?
I’d love it if you’d share your review and leave a star rating and comment!
Tender Italian Meatballs in Alfredo Sauce
SAVE THIS RECIPE
Enter your email and we'll send it right to you!
Ingredients
For the meatballs
- 1 lbs. ground chuck 80% but no more than 85%
- 1 lbs. ground pork
- 2 large eggs
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ cup panko
- 3 slices fresh bread , white, country or sourdough. crusts removed, made into crumbs in food processor or blender
- ½ cup fresh grated Parmesan cheese , no green can please😊
- 2 T chopped fresh parsley, plus another 2 T for garnish
- 1 teaspoon dried oregano
- ¼ teaspoon nutmeg
- 2 cloves garlic, minced or 2 teaspoon from a bottle
- ¾ cup warm tap water
For the Alfredo sauce
- 1 cup light cream , sometimes labeled 18% cream
- 2 Tablespoons unsalted butter
- ¼ teaspoon ground nutmeg, a couple of shakes or 1-2 swipes of the grater, if using fresh.
- ½ cup freshly grated Parmesan or Romano cheese , plus another ½ cup for serving.
- salt and pepper to taste
Instructions
For the meatballs
- Preheat oven to 425˚.
- In a large bowl and using your hands, blend the meats together until mixed well. You don’t want to see big clumps of either meat but a nice uniform mixture.1 lbs. ground chuck 80% but no more than 85%, 1 lbs. ground pork
- One at a time, crack the eggs into the side of the bowl and beat them lightly with a fork. Of course, you can beat them in a separate small bowl and then add them but I’m all about saving some dishes. 😀2 large eggs
- Add the salt, pepper, oregano, both breadcrumbs, Parmesan, parsley and spices. Mix well into the meat along with the eggs.2 teaspoons kosher salt, ¼ cup panko, 3 slices fresh bread, ½ cup fresh grated Parmesan cheese, 2 T chopped fresh parsley, 1 teaspoon dried oregano, ¼ teaspoon nutmeg, 2 cloves garlic, 1 teaspoon ground black pepper
- Add the warm water and mix gently with both hands making sure to incorporate all the water. It will feel like it won’t mix together but it will eventually!3/4 cup warm tap water
- Shape into 2” balls using either your hands or a medium-sized scoop. The mix will be very wet. As you go along and your hands start to get a little sticky, rinse your hands with warm water but don’t dry them and go back to making your meatballs.
- One at a time, line up meatballs on your baking sheet being careful not to overcrowd. Depending on the size of your sheet, you’ll likely get anywhere from 5-7 meatballs across and about 6-8 rows down.
- Bake for 10-15 minutes until lightly browned.
For the Alfredo sauce
- Heat a large skillet over low heat and add cream and butter. Bring to a low simmer until it thickens about 3-4 minutes. It should coat the back of a spoon. Turn off the heat.1 cup light cream, 2 Tablespoons unsalted butter
- Add the cheese and nutmeg along with the salt and pepper. Stir to incorporate.¼ teaspoon ground nutmeg, ½ cup freshly grated Parmesan or Romano cheese, salt and pepper to taste
- Taste for seasoning.
Assemble
- Nestle the cooked meatballs in the alfredo sauce and simmer for about 10 more minutes. Add reserved pasta water as needed. Sprinkle with fresh grated parmesan cheese and chopped fresh parsley, if desired.Serve with fresh garlic bread or pasta if using.
I know how many servings BUT give me an estimate of how many average sized meatballs this recipe makes. I know it depends on size.
Hi Rosemary! Depending on the size of your scoop or portion. I usually get about 40 meatballs to 2 lbs of meat plus all the add ins. Hope that helps!
This is the best tasty meal I’ve ever made. Thanks so much my family love this dish.
So happy that you and your family enjoyed the meatballs Alfredo, Lori! And of course…happy to meet a fellow “Lori”!