16ouncescooked pasta (spaghetti, fettuccine etc.)(optional)
Instructions
For the meatballs:
Preheat the oven to 400° F.
In a large bowl add 1 pound ground beef, ½ cup Italian bread crumbs, ½ cup grated parmesan cheese, ⅛ cup parsley, chopped , 1 egg, 2 garlic cloves, minced, 2 teaspoons Italian seasoning, 1 teaspoon dried oregano, ½ teaspoon coarse kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Mix until combined.
Use an ⅛ cup to create each portion for the meatballs. With clean hands roll each one until you have a ball.
Place the meatballs onto a large parchment paper-lined baking sheet.
Cook the meatballs for 10-12 minutes or until you have an internal temperature of 165° F. While the meatballs are cooking make the alfredo sauce. Also, if you are serving this with pasta, you will want to start cooking the 16 ounces cooked pasta (spaghetti, fettuccine etc.) now.
For the sauce:
In a saucepan over medium heat add ½ cup unsalted butter and 1 garlic clove, minced . Allow the butter to melt, which will take 2-3 minutes. Do not let the butter get brown.
To the saucepan add 3 Tablespoons all-purpose flour. Mix for 2-3 minutes.
Add 1 cup heavy whipping cream, 1/2 cup whole milk, 1 teaspoon dried oregano, ½ teaspoon coarse kosher salt, ½ teaspoon black pepper and ⅛ teaspoon nutmeg. Mix until combined.
Add 1 cup grated parmesan cheese. Mix until combined.
If you want a thinner sauce start by adding 1/8 cup of milk at a time until you have the consistency you like. You'll want to serve the sauce immediately because it will thicken as it cools.
To serve: layer the cooked pasta, then the cooked meatballs followed by the alfredo sauce. Then sprinkle with a little parsley (if preferred).
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.