Alfredo Meatball Recipe

Alfredo Meatball Recipe
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It’s a comfortable mix of Italian favourites that your family will enjoy. Homemade meatballs cooked in alfredo sauce and served over spaghetti are the star of this dish.


  • A 15-ounce jar of Rao’s Italian Cream Sauce
  • One lb. lean beef ground
  • The yolk of one egg
  • A quarter cup of bread crumbs is needed.
  • A quarter cup of shredded parmesan cheese
  • A quarter of a cup of milk
  • Seasoning combination from the Italian country
  • Salt with a quarter teaspoon
  • 1/8 tsp. ground coriander
  • Linguine pasta made according to package instructions: 8 ounces
  • Parsley or spinach may be used as an optional garnish.
  • Optional garnish of grated parmesan or romano cheese


  1. 350 ° F will be the preheat oven temp. Place a broiling pan on top of a drip pan and brush it with a bit of coating of cooking spray. Dispose of.
  2. All ingredients, including the lean ground beef, should be combined in a large bowl with an egg, bread crumbs, parmesan, and milk. Using your hands, mix the ingredients until they are well incorporated.
  3. Roll the meatball mixture into tiny, round balls with your hands after scooping out tablespoon-sized portions.
  4. Bake the meatballs according to the instructions on the package. For 18 to 20 minutes, preheat the oven to 350°F.
  5. In a large pan, brown the meatballs until they are no longer pink. Add the Rao’s Homemade Alfredo Sauce to the pan and stir until well-combined. With the cover on, cook for 20 minutes at 350 ℉.
  6. If preferred, the dish may be served over hot spaghetti with fresh chopped parsley, spinach, and more parmesan cheese.


This dish may be made low-carb by using riced cauliflower for spaghetti.

Simply twice the recipe.


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