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.

Calories

184

Carbohydrates

24g

Protein

30g

Potassium

257mg

Fiber

7g

Sugar

4g

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

Direction

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.