Alfredo Spaghetti with Meatballs

This Alfredo Spaghetti with Meatballs is a creamy twist on a classic. Juicy homemade beef meatballs are seasoned and pan-seared, then simmered in a rich Alfredo sauce made from garlic, cream, cream cheese, and Parmesan. The spaghetti soaks up the garlicky, cheesy sauce, and everything comes together with a handful of parsley and a generous dusting of Parm. Perfect for meatball lovers who want to skip the red sauce but keep all the flavor.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 3 plates

Calories: 2,133 kcal per serving

Ingredients

½ pound - spaghetti
⅛ - Salt
1 pound - ground beef
2 - eggs
1 cup - breadcrumbs
2 tablespoon - milk
1 handful - fresh parsley
2 cloves - garlic
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - paprika
⅛ - Olive oil
3 tablespoon - butter
3 cloves - garlic
1 ½ cup - heavy cream
3 tablespoon - cream cheese
1 cup - Parmesan cheese
⅛ - Reserved pasta water

Instructions

Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a bowl, combine ground beef, eggs, breadcrumbs, milk, 1/2 of the parsley, minced garlic, salt, pepper, garlic powder, onion powder, and paprika. Mix well.
Form into meatballs and cook in a pan with olive oil over medium heat until browned on all sides and fully cooked. Remove from pan.
In the same pan, melt butter and sauté garlic until fragrant.
Pour in heavy cream and bring to a simmer. Season with the same spices used for the meatballs.
Stir in cream cheese, Parmesan, and the remaining chopped parsley. Mix until smooth.
Return meatballs to the pan and simmer in sauce for 5–10 minutes.
Add cooked spaghetti and a splash of pasta water. Toss until everything is coated in sauce.
Top with extra Parmesan and parsley before serving.