35 minutes

Baked Italian Meatballs with Alfredo Sauce

Baked Italian meatballs with Alfredo sauce are a perfect comfort food. This easy recipe combines melt-in-your-mouth beef and turkey meatballs with lots of Italian seasoning, Parmesan cheese and classic Alfredo sauce for a crowd-pleasing family dinner.

My family is evenly divided between marinara lovers and Alfredo lovers. I am team Alfredo. I like tomato sauce, but there’s just something about a smooth and creamy Alfredo sauce that has me choosing that 90% of the time (perhaps it’s the butter). The result of our little family divide is that most pasta nights I make both sauces. Thankfully, these delicious baked Italian meatballs are perfect with either. I personally recommend Alfredo.

These tender meatballs are full of Parmesan cheese and Italian herbs for a great flavor complement to homemade Alfredo sauce. Serve these meatballs with hot pasta and a sauteed veggie for an easy weeknight meal your whole family will agree on. Leftover meatballs are perfect for meal prep!

For other great pasta night ideas, try my grilled chicken alfredoinstant pot turkey meatballs, or easy creamy ground chicken stroganoff.

A close up of a fork with a meatball on it, along with pasta and Alfredo sauce. A pan of Italian meatballs with alfredo is in the background.

You Will Love This

  • These homemade meatballs are made with simple ingredients and only take 15 minutes in the oven, for a perfect comforting meal even on the busy weeknights.
  • These versatile meatballs are perfect with Alfredo sauce, marinara sauce, and even pesto. They are sure to become a family favorite!
  • This is a great recipe for meal prep. Fully bake the meatballs and freeze them without sauce for an easy way to get dinner on the table on the busy weeknights.

Ingredients

Ingredients for baked Italian meatballs with Alfredo on a marble background.

To make baked Italian meatballs with alfredo sauce, you need the following ingredients (exact measurements are in the recipe card below):

Meatball Ingredients:

  • Ground turkey
  • Ground beef: You could substitute ground chicken or use all ground turkey in this recipe.
  • Onion: I like to grate the onion on a box grater, but you can also very finely mince it.
  • Minced garlic
  • Italian seasoning
  • Kosher salt or sea salt
  • Panko breadcrumbs: I used plain panko breadcrumbs in this recipe. If you use Italian seasoned breadcrumbs you will want to reduce the Italian seasoning the recipe calls for.
  • Parmesan cheese: Freshly grated or pre-grated is fine for these meatballs, but for homemade alfredo sauce freshly grated is essential!
  • Eggs
  • Extra virgin olive oil
  • Milk

Sauce Ingredients:

I’m including the recipe for my favorite easy Alfredo sauce in this post. The sauce is really quick and comes together in only a few minutes while the meatballs bake. If you prefer a store-bought option (like I used in my photo above), my family loves Rao’s Roasted Garlic Alfredo sauce. It’s the best store-bought Alfredo we have tried, and it goes really well with these meatballs (speaking from experience here…)!

  • Salted butter: Unsalted butter is also totally fine! Just add a pinch more salt to your alfredo sauce at the end if it needs it.
  • Italian seasoning
  • Kosher salt or sea salt
  • Heavy cream
  • Freshly shredded Parmesan cheese: Freshly grated cheese is essential for creamy sauces. Pre-grated cheese has an anti-caking agent in it that prevents it from melting properly.
  • Freshly ground black pepper

You will also want 1 box of your favorite pasta for this recipe – we used fettucine. 

Instructions

Step One: Preheat the oven to 425 degrees Fahrenheit. Cook pasta according to package directions and set aside. While the pasta cooks, make the meatballs.

Step Two: Add the ground beef and ground turkey to a large mixing bowl. On top of the meat, add the grated onion, minced garlic, salt and Italian seasoning. With clean hands or a wooden spoon, mix everything together.

A glass bowl on a marble background. The bowl contains ground turkey and beef, garlic, onion and seasonings.

Step Three: Add the Panko breadcrumbs, Parmesan cheese, eggs, olive oil and milk to the seasoned meat mixture. Mix well until everything is combined.

A glass bowl on a marble background. The bowl contains a seasoned ground meat mixture topped with Parmesan, breadcrumbs, egg, and milk. A sheet pan sits to the side.
A glass bowl on a marble background. The bowl contains meatball mixture, all combined. A sheet pan sits to the side.

Step Four: Form meatballs with a medium cookie scoop. Roll them into tight balls with clean hands. Place the meatballs in a single layer on a baking rack on top of a parchment lined baking sheet.

A sheet pan with a baking rack in it. The sheet pan has 8 fully formed meatballs on it, and a cookie scoop with meatball mixture resting at the top.
A sheet pan with a baking rack in it. The sheet pan is full of fully formed meatballs, not yet baked.

Step Five: Bake the meatballs for 12-15 minutes in the preheated oven. Meatballs are done when the outside is browned, and a meat thermometer inserted into the center reads 165 degrees.

A sheet pan with a baking rack in it. The sheet pan is full of baked meatballs.

Step Six: While the meatballs are baking, make the sauce. Melt the butter in a large skillet over medium heat. Add the salt and Italian seasoning to the butter. Stir in the heavy whipping cream and bring it to a very low simmer. Add the freshly grated Parmesan cheese, and whisk with a wire whisk until the cheese is fully incorporated and the sauce is smooth. If you are using store-bought sauce, heat it up now!

A large white skillet on a marble background. The skillet contains melted butter and herbs. A hand is pouring in cream from a white creamer dish.
A large white skillet on a marble background. The skillet contains a creamy sauce with shredded Parmesan resting on top, not yet whisked in.

Step Seven: Toss the alfredo sauce with hot pasta, and top with baked meatballs. Serve immediately!

A saucepan with baked Italian meatballs on a bed of pasta and alfredo sauce. Plates and bowls of garnish are to the side.

Storage

Baked meatballs are perfect for meal prep! You can use these in all kinds of delicious recipes, on top of pasta, rice or mashed potatoes, or inside meatball subs. To store, allow baked meatballs to fully cool. Put them in an airtight container in the refrigerator with no sauce for up to 3-4 days. For longer storage, put the meatballs (again with no sauce) in a freezer-safe container and remove as much air as possible (I like ziploc freezer bags). Frozen meatballs can last for up to 2-3 months.

A plate with Italian meatballs with Alfredo sauce and pasta. A second plate, and a pan with more alfredo meatballs is to the side.
A saucepan with baked Italian meatballs on a bed of pasta and alfredo sauce. Plates and bowls of garnish are to the side.

Baked Italian Meatballs with Alfredo Sauce

Baked Italian meatballs with Alfredo sauce are a perfect comfort food. This easy recipe combines melt-in-your-mouth beef and turkey meatballs with lots of Italian seasoning, Parmesan cheese and classic Alfredo sauce for a crowd-pleasing family dinner.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine American, Italian
Servings 4 servings
Calories 1538 kcal

Ingredients
  

For the Meatballs

  • 1/2 pound lean ground beef
  • 1/2 pound ground turkey
  • 1/2 small white onion grated or finely minced
  • 1/2 tablespoon Italian seasoning
  • 1 teaspoon Kosher salt
  • 1/3 cup Panko breadcrumbs
  • 1/3 cup Parmesan cheese grated
  • 1 egg
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons 2% milk

For the Alfredo Sauce (or substitute one jar of your favorite store-bought sauce)

  • 1/2 cup salted butter
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 2 cups heavy whipping cream
  • 2 1/2 cups Parmesan cheese freshly shredded

Plus your favorite pasta!

  • 16 ounces fettuccine pasta

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit. Cook pasta according to package directions and set aside. While the pasta cooks, make the meatballs.
  • Add the ground beef and ground turkey to a large mixing bowl. On top of the meat, add the grated onion, minced garlic, salt and Italian seasoning. With clean hands or a wooden spoon, mix everything together.
  • Add the Panko breadcrumbs, Parmesan cheese, eggs, olive oil and milk to the seasoned meat mixture. Mix well until everything is combined.
  • Form meatballs with a medium cookie scoop. Roll them into tight balls with clean hands. Place the meatballs in a single layer on a baking rack on top of a parchment lined baking sheet.
  • Bake the meatballs for 12-15 minutes in the preheated oven. Meatballs are done when the outside is browned, and a meat thermometer inserted into the center reads 165 degrees.
  • While the meatballs are baking, make the sauce. Melt the butter in a large skillet over medium heat. Add the salt and Italian seasoning to the butter. Stir in the heavy whipping cream and bring it to a very low simmer. Add the freshly grated Parmesan cheese, and whisk with a wire whisk until the cheese is fully incorporated and the sauce is smooth. 
  • Toss the alfredo sauce with hot pasta, and top with baked meatballs. Serve immediately!

Notes

If you don’t want to make homemade Alfredo sauce, substitute one large jar of store bought sauce in this recipe! I recommend Rao’s Roasted Garlic Alfredo Sauce. 

Nutrition

Calories: 1538kcalCarbohydrates: 92gProtein: 73gFat: 98gSaturated Fat: 57gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 447mgSodium: 2368mgPotassium: 885mgFiber: 4gSugar: 7gVitamin A: 3178IUVitamin C: 1mgCalcium: 1011mgIron: 5mg
Keyword baked italian meatballs, meatballs with alfredo sauce
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