What’s the difference between Swedish and Alfredo meatballs?

While both feature a creamy white sauce, Alfredo meatballs are made with parmesan-based cream sauce, while Swedish meatballs use beef broth and mustard for a tangy finish.

Can I use frozen meatballs with Alfredo sauce?

Absolutely! Just heat the frozen meatballs according to package directions, then toss them in your homemade or store-bought Alfredo sauce. It’s a great shortcut for busy nights.

How do I thicken Alfredo sauce without flour?

If you’re avoiding flour, use cream cheese , parmesan , or simmer the sauce longer to reduce it. These options add richness without the need for a roux.

Are Alfredo meatballs keto-friendly?

Yes—just skip the breadcrumbs and flour. Use almond flour or crushed pork rinds in the meatballs and thicken the sauce with cream cheese or reduced cream for a delicious low-carb version.

Alfredo Meatballs – The Best Creamy Recipe (Top 5-Star Pick)

Name: Alfredo Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2 lb ground beef (80–85% lean); 2–3 garlic cloves, minced; 2/3 cup breadcrumbs (Italian, panko, or white bread); 1/2 cup heavy cream (for breadcrumbs); 1/2 cup grated parmesan cheese; 1 egg; 2 tsp salt; 1/2 tsp black pepper; 3 tbsp unsalted butter (for frying); 5 tbsp unsalted butter (for sauce); 1 garlic clove, minced (for sauce); 1 tbsp all-purpose flour; 2 cups heavy cream (for sauce); 1 cup shredded parmesan cheese (for sauce); Freshly ground black pepper to taste (optional)

Alfredo Meatballs

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Creamy and savory Alfredo Meatballs are made with tender ground beef, soaked breadcrumbs, and a rich garlic parmesan Alfredo sauce. This one-pot comfort food dish is perfect for weeknight dinners, family gatherings, or meal prep.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings (approx. 20 meatballs)
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Ingredients

2 lb ground beef (80–85% lean)
2–3 garlic cloves, minced
2/3 cup breadcrumbs (Italian, panko, or white bread)
1/2 cup heavy cream (for breadcrumbs)
1/2 cup grated parmesan cheese
1 egg
2 tsp salt
1/2 tsp black pepper
3 tbsp unsalted butter (for frying)
5 tbsp unsalted butter (for sauce)
1 garlic clove, minced (for sauce)
1 tbsp all-purpose flour
2 cups heavy cream (for sauce)
1 cup shredded parmesan cheese (for sauce)
Freshly ground black pepper to taste (optional)

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Instructions

In a medium bowl, combine breadcrumbs and 1/2 cup heavy cream. Let sit for 5 minutes to absorb.
In a large bowl, mix ground beef, soaked breadcrumbs, egg, minced garlic, parmesan cheese, salt, and pepper until just combined.
Using a greased tablespoon or cookie scoop, shape into uniform meatballs.
Heat 3 tbsp butter in a large skillet over medium heat. Fry meatballs until browned on all sides, about 8–10 minutes. Transfer to a plate and keep warm.
In the same skillet, melt 5 tbsp butter. Add minced garlic and sauté for 1 minute.
Stir in flour and cook for 3 minutes, forming a roux.
Gradually add 2 cups heavy cream, stirring constantly. Simmer for 5–7 minutes until thickened.
Remove from heat and stir in 1 cup shredded parmesan until melted. Season with black pepper if desired.
Return meatballs to skillet and toss in sauce until well coated.
Serve warm over pasta, rice, or as desired.

Notes

Use fresh ground beef for better binding and flavor.
Don’t overmix the meat to keep meatballs tender.
For a keto version, replace breadcrumbs with almond flour.
Store leftovers in the fridge for up to 3 days or freeze up to 2 months.
Reheat gently over low heat to maintain sauce texture.

Find it online: https://recipeshots.com/alfredo-meatballs-delicious-food/