Easy Meatball Alfredo Recipe Under 1 Hour

You would think that it would take a long time to make a Meatball Alfredo Recipe, but I’ve got you covered. This recipe here can be made in under an hour; the meatballs are tender, and the sauce is just perfect.

Tips to speed up the process

• The meatballs can be made ahead of time and kept in the refrigerator for up to 2 days (they can be kept in the refrigerator for longer, but personally, I would only keep them for 2 days). This will save you a lot of time if you plan to make it during the week.
• You can have the spices, breadcrumbs, and parmesan cheese measured out and in an airtight container; place them in the refrigerator for up to a week.

Meatballs

How to pair Easy Meatball Recipe

• You can pair it was a side salad.
• You can pair it with garlic toast or bread.

Alfredo sauce

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Tips to speed up the process

Let’s start making Easy Meatball Alfredo Recipe

Ingredients

Lean ground beef– I like to use 93/7 % fat lean ground beef. You can use a higher percentage of fat, but once the meatballs are cooked, make sure you remove the excess fat before adding the meatballs to your spaghetti.

Salt

Black pepper

Italian seasoning

Bread crumbs

Parmesan cheese- You can use either grated or shredded parmesan cheese; both will work just fine.

Egg– You can use medium or large eggs; whatever you have on hand will work.

Butter- You can use either salted or unsalted butter; it does not make a big difference whether you use either one.

All-purpose flour

Milk

Garlic powder

Spaghetti pasta- You can use a different shape of pasta, if you don’t have the spaghetti pasta on hand.

Bay leaf- The bay leaf is a must to flavor your pasta. I can not cook any of my pasta’s without the bay leaf.

Instructions

1. Preheat oven to 375 degrees.
2. In a bowl, place ground beef, salt, black pepper, Italian seasoning, bread crumbs, parmesan cheese, and eggs; mix well and shape into balls.
3. In a 9 x 13 pan, spray your pan with cooking oil, then place the meatballs and cook for 20-25 minutes until the temperature in the meatballs reaches 165 degrees.
4. In a 4-quart place water, salt, and bay leaf over high heat. Bring water to a boil. Once it’s boiling, place the spaghetti in the pot a bring it down to a simmer and cook for 5-7 minutes until it’s al dente, meaning the pasta is cooked but still firm.
5. In another 4-quart pot over medium to high heat, place butter. Melt butter; once the butter is melted, add all-purpose flour and mix for 2 minutes.
6. Then, turn the burner down to medium, add milk, and mix with a whisk for 5-7 minutes until it starts to thicken. You will know when it’s thick when the sauce coats the back of the spoon.
7. Once the sauce is done, add salt, garlic powder, and parmesan cheese; mix well and turn off the burner.
8. Once the pasta is done, drain the pasta using a colander, then add the cooked pasta to the alfredo sauce and mix well.
9. Begin plating, place spaghetti alfredo onto a plate, and add your cooked meatball. You can top it with some extra Parmesan cheese and some chopped parsley.

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