Description
This Creamy Chicken Alfredo Meatballs recipe features tender ground chicken meatballs cooked to golden perfection and smothered in a rich, homemade Alfredo sauce. Perfect as a hearty dinner when served over pasta or enjoyed on their own with a side of garlic bread, these flavorful meatballs combine Italian seasonings and Parmesan cheese for a comforting, delicious meal.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
For the Alfredo Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.
- Form the Meatballs: Shape the mixture into small meatballs about 1 to 1.5 inches in diameter, ensuring even sizing for consistent cooking.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until they are golden brown on all sides and cooked through, approximately 6-8 minutes. Remove the meatballs from the skillet and set aside.
- Prepare the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Simmer the Sauce: Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Allow the sauce to cook for 3-4 minutes so it thickens slightly, stirring occasionally.
- Add Cheese and Season: Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet, ensuring they are well coated with the Alfredo sauce. Let them simmer together for another 3-4 minutes to allow the meatballs to absorb the flavors.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish as a garnish. Serve hot over your favorite pasta, alongside garlic bread, or enjoy on their own for a satisfying meal.
Notes
- You can substitute ground chicken with ground turkey or beef if preferred.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- If you prefer baking the meatballs instead of frying, bake at 400°F (200°C) for 15-18 minutes until cooked through.
- Make sure to not overcrowd the skillet when frying meatballs to ensure even cooking and browning.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
