Turkey Meatball Alfredo

Homemade turkey meatballs nestled among flat noodles covered in Alfredo sauce.

Tender homemade turkey meatballs are coated in a rich, velvety Alfredo sauce made from scratch for a satisfying main dish that's perfect served with your favorite pasta.

Course Main Dishes

Cuisine Italian-American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 702kcal

Author Diane Gail

Ingredients

For the meatballs:

1 pound ground turkey 85/15 blend
3/4 cup freshly grated parmesan cheese
1/2 cup diced yellow onion
1/4 cup panko breadcrumbs
1/4 cup breadcrumbs unseasoned
2 tablespoons dried parsley
1 large egg
2 medium garlic cloves pressed
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
2 tablespoons olive oil for frying/baking

For the sauce:

1/4 cup butter
3/4 cup heavy cream
1/8 teaspoon salt
pinch ground white pepper
1 cup freshly grated parmesan cheese

US Customary - Metric

Instructions

Make the meatballs:

Place all of the meatball ingredients except the olive oil in a large mixing bowl. Mix with your hands just until evenly combined.
Portion the mixture and roll into 1-inch meatballs.

Pan-fry method:

Heat a thin layer of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook in batches as needed. Turn as they brown and cook until golden on all sides and the centers reach 165°F (74°C).

Oven method:

Preheat the oven to 400°F (204°C). Arrange the meatballs on a silicone-lined baking sheet and lightly brush with olive oil. Bake for 20–25 minutes, or until cooked through to an internal temperature of 165°F (74°C).

Make the sauce:

Add the butter and heavy cream to a saucepan. Bring to a very low simmer over medium-low heat and cook for 2 minutes, stirring frequently.
Whisk in the pressed garlic, salt, and white pepper. Continue at a very low simmer for 1 minute, whisking frequently.
Reduce the heat to low. Whisk in the freshly grated Parmesan 1/2 cup at a time, allowing each addition to melt before adding the next.

Finish the dish:

Remove the Alfredo sauce from the heat as soon as the Parmesan has melted. Add the cooked turkey meatballs and gently turn to coat them in the sauce. Serve immediately with your favorite pasta or another accompaniment of your choice.

Notes

Make the meatballs first and have them ready before starting the Alfredo sauce. Alfredo is best served immediately after it is made.
The turkey meatballs can be made ahead to reduce prep time when you're ready to prepare the dish.
Double the meatball batch and freeze the extras. They freeze well and can be served later with your favorite pasta sauces.

Nutrition