These Alfredo meatballs are easily one of my favorite recipes on my site to date. They’re tossed in a lightened up creamy Alfredo sauce, SO flavorful, and really easy to make. It’s the perfect easy weeknight meal and a delicious twist on classic chicken Alfredo.

Why you’ll love this

There are SO many reasons to love these tender chicken meatballs tossed in a delicious Alfredo sauce. I guarantee this twist on this classic comfort food is going to be a favorite for your whole family. Here’s why I love them:

• They’re EASY: The homemade meatballs are done in less than 20 minutes and they’re so simple to throw together- pro tip, use a cookie scoop to form your meatballs! The Greek yogurt Alfredo sauce takes just a few minutes on the stove top while they’re baking.
• Absolutely delicious: These Alfredo meatballs became a very quick family favorite in my house. Both the chicken meatballs and Alfredo sauce are delicious enough to stand on their own, but together, they’re so incredible.
• Nutritious: These meatballs are made with ground chicken, which is a great lean protein source. The Alfredo sauce is lightened up with healthier ingredients like Greek yogurt and milk instead of heavy cream and lots of butter.
• High protein: A serving of these meatballs with Alfredo sauce has almost 30 grams of protein! I love serving over whole wheat pasta and pairing with a quick air-fried veggie for an easy healthy balanced meal.

This is a recipe you’re going to want to make again and again, it’s that good. Let’s get into what you. need to make it!

Ingredients

Chicken meatballs

• Ground chicken: I like to use ground chicken for this recipe because it’s a bit cheaper than ground turkey and it works really well! That said, you can make ground turkey meatballs too! You could also use lean ground beef.
• Breadcrumbs: You can use either traditional breadcrumbs or panko breadcrumbs for this recipe, just make sure they’re not already salted.
• Garlic: Fresh minced garlic cloves are a must if you ask me- use a garlic microplane to save yourself chopping time.
• Parmesan cheese: Parmesan cheese adds the perfect amount of salty cheesiness to these meatballs, plus it works great with the Alfredo sauce flavors!
• Spices: You’ll need garlic powder, onion powder, salt and black pepper for seasonings.
• Olive oil: I like to use olive oil to add some moisture and healthy fats. Avocado oil or any other neutral oil will work too.

Greek yogurt Alfredo sauce

• Plain Greek yogurt: The creamy base of this Alfredo sauce is Greek yogurt. To keep it from separating, I recommend full fat Greek yogurt.
• Milk: Instead of heavy cream, you need milk to add creaminess and liquid. I recommend at least 2% milk, or whole milk.
• Parmesan cheese: You’ll need some grated parmesan cheese to add the cheesiness to this Alfredo sauce! You can also use shredded parmesan cheese if you prefer.
• Butter: Unlike classic Alfredo sauce recipes, this one only uses a small amount of butter, but it adds just the right amount of flavor.
• Flour: You need just one tablespoon of all-purpose flour to help hold the Alfredo sauce together and thicken it. All-purpose flour is my go-to but any will work!
• Spices: You’ll need garlic powder, salt and black pepper for seasonings.
• 2/3 cup parmesan cheese grated

Serving suggestions

• Pasta of choice: I love using chickpea pasta, whole wheat pasta or protein pasta to up the fiber and protein, but you can use any that you like.
• Veggies: To make this a balanced meal, I recommend serving it up with some veggies. I love making air-fried broccoli or a quick side salad to go with these meatballs.

How to make Alfredo meatballs

1. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil.
2. Prepare the meatballs: crack the egg into a large bowl and beat lightly with a fork. Add the remaining meatball ingredients and mix until well combined.
3. Drop rounded tablespoon sized balls of mixture onto the prepared baking sheet with parchment paper in a single layer. Roll lightly in your hands to shape (or use a cookie scoop). This should make 20-25 meatballs. Bake for 15 minutes or until meatballs reach an internal temperature of 165 degrees F and meatballs are golden brown.

4. While the meatballs are baking, cook your pasta according to package directions. Drain and set aside when finished.

5. When the meatballs have about 10 minutes left, start preparing the alfredo sauce in a large skillet. Melt the butter on low-medium heat. When the butter is melted add the flour and cook for about 2 minutes until bubbly and flour begins to turn golden. Add milk and garlic powder and heat milk for 1-2 minutes, stirring.

6. Remove from heat, then whisk in Greek yogurt ¼ cup at a time. Once milk and yogurt are smooth, put the pan back on low heat and add the salt and pepper. Add parmesan cheese gradually, stirring to melt before adding more. Add any additional salt and pepper to taste.

7. Combine cooked meatballs and alfredo. Serve over pasta of choice with roasted or air-fried broccoli.

How to store

Store leftover meatballs in an airtight container in the fridge. Reheat very slowly. I recommend slicing the meatballs in half before reheating to avoid overheating the sauce.

Variation ideas

• Instead of pasta, serve over roasted spaghetti squash for a veggie-packed dish.
• Toss the meatballs in your favorite red sauce instead of Alfredo.
• Use ground turkey or ground beef instead of ground chicken for the meatballs.
• Top with crushed red pepper flakes or hot sauce for a spicy kick.
• Serve meatballs and sauce in a roll topped with melted parmesan or mozzarella cheese for a twist on traditional meatball subs.
• No time for homemade? Use frozen meatballs if you’re in a time crunch.

More easy weeknight meals

• Cottage Cheese Pasta Sauce (Cottage Cheese Alfredo)
• Ground Turkey Alfredo Pasta with Broccoli
• High Protein Mac and Cheese
• Deconstructed Lasagna
• Marry Me Chicken Pasta