Ingredients:

  • 1 lb (450 g) ground beef
  • 1/2 cup (50 g) breadcrumbs
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • A pinch of nutmeg
  • 8 oz (225 g) fettuccine

Instructions:

  1. Combine ground meat, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, pepper, and oregano in a bowl. Mix gently until just combined. Form mixture into 1 to 1.5 inch diameter meatballs.
  2. Bake at 400°F (200°C) on a lined baking sheet for 15-20 minutes until golden and cooked through, or brown in a skillet with oil over medium heat for about 8-10 minutes, turning to ensure even browning.
  3. In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in heavy cream, bring to a gentle simmer, stirring often. Whisk in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg if desired.
  4. Add cooked meatballs to the Alfredo sauce. Simmer for 5-7 minutes to meld flavors and allow meatballs to absorb some sauce.
  5. Cook pasta according to package instructions. Toss with Alfredo sauce and meatballs, or serve meatballs atop cooked pasta.