These Alfredo meatballs are one of my favorite recipes. Tender chicken meatballs are tossed in a lightened Greek-yogurt Alfredo sauce that’s full of flavor and easy to make. It’s a perfect weeknight dinner and a delicious twist on classic chicken Alfredo.
Why you’ll love this
There are many reasons to love these chicken meatballs in a creamy Alfredo sauce. This lighter take on comfort food is likely to become a family favorite. Highlights:
- Easy: The meatballs come together quickly—about 20 minutes to bake—and the Greek yogurt Alfredo sauce takes only minutes on the stovetop.
- Delicious: The meatballs and sauce are both flavorful on their own and even better together.
- Healthier: Ground chicken provides lean protein, and the Alfredo is lightened with Greek yogurt and milk instead of heavy cream.
- High protein: A serving of meatballs with sauce delivers nearly 30 grams of protein; serve over whole-wheat or protein pasta and add a vegetable for a balanced meal.
This is a recipe you’ll want to make again and again. Here’s what you need and how to make it.
Ingredients
Chicken meatballs
- Ground chicken: One pound ground chicken is recommended; ground turkey or lean ground beef can be substituted.
- Breadcrumbs: Use plain breadcrumbs or panko (unsalted).
- Garlic: Fresh minced garlic adds the best flavor.
- Parmesan: Grated Parmesan adds salty, savory depth.
- Spices: Garlic powder, onion powder, salt, and black pepper.
- Olive oil: A tablespoon adds moisture; avocado or another neutral oil also works.
Greek yogurt Alfredo sauce
- Plain Greek yogurt: Full-fat Greek yogurt keeps the sauce creamy and reduces separation.
- Milk: Use 2% or whole milk instead of heavy cream for a lighter sauce.
- Parmesan: Grated Parmesan provides cheesiness to the sauce.
- Butter: A small amount of butter adds flavor without overwhelming the lighter sauce.
- Flour: One tablespoon of all-purpose flour thickens the sauce.
- Spices: Garlic powder, salt, and black pepper to taste.
- 2/3 cup grated Parmesan cheese
Serving suggestions
- Pasta of choice: chickpea, whole wheat, or protein pasta are good options, or use your favorite.
- Veggies: Serve with roasted or air-fried broccoli or a simple salad to round out the meal.
How to make Alfredo meatballs
- Preheat the oven to 400°F. Line a large rimmed baking sheet with foil.
- Prepare the meatballs: In a large bowl, crack and lightly beat 1 egg. Add the ground chicken, breadcrumbs, grated Parmesan, minced garlic, garlic powder, onion powder, salt, pepper, and olive oil. Mix until combined.
- Form meatballs about a rounded tablespoon each (a cookie scoop helps). Place them in a single layer on the baking sheet—this yields about 20–25 meatballs. Bake 15 minutes or until they reach an internal temperature of 165°F and are golden.
- While meatballs bake, cook pasta according to package directions. Drain and set aside.
- With about 10 minutes left on the meatballs, make the Alfredo: In a large skillet over low–medium heat, melt 1 1/2 tablespoons butter. Stir in 1 tablespoon flour and cook about 2 minutes until bubbly and slightly golden.
- Add 3/4 cup milk and 1 teaspoon garlic powder. Heat 1–2 minutes, stirring. Remove from heat and whisk in 3/4 cup full-fat plain Greek yogurt a quarter cup at a time until smooth. Return to low heat, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then add 2/3 cup grated Parmesan gradually, stirring until melted. Adjust salt and pepper to taste.
- Combine the cooked meatballs with the Alfredo sauce and serve over pasta with roasted or air-fried broccoli.
How to store
Store leftovers in an airtight container in the refrigerator. Reheat gently over low heat to prevent the sauce from separating; slicing meatballs in half before reheating can help them warm evenly.
Variation ideas
- Serve over roasted spaghetti squash instead of pasta for a lower-carb option.
- Swap the Alfredo for your favorite red sauce for a classic tomato-based dish.
- Use ground turkey or ground beef if you prefer.
- Add crushed red pepper or hot sauce for heat.
- Turn meatballs and sauce into a sandwich: serve in a roll topped with melted Parmesan or mozzarella.
- Short on time? Use store-bought frozen meatballs and warm them in the sauce.
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
Alfredo Meatballs
Flavorful chicken meatballs in a creamy Greek yogurt Alfredo sauce.
Jamie N, Registered Dietitian
Prep: 5 mins
Cook: 20 mins
Servings: 5
Ingredients
Chicken meatballs
- 1 lb ground chicken (or ground turkey)
- 1 egg
- 1 tbsp olive oil
- 1/2 cup breadcrumbs or panko, unsalted
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Greek yogurt alfredo sauce
- 1 1/2 tbsp butter
- 1 tbsp flour
- 1 tsp garlic powder
- 3/4 cup milk
- 3/4 cup plain full-fat Greek yogurt
- 2/3 cup grated Parmesan
- 1/4 tsp salt
- 1/4 tsp black pepper
For serving
- Pasta of choice
- Roasted broccoli
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with foil.
- Prepare the meatballs: beat the egg in a large bowl, add remaining meatball ingredients, and mix until combined. Form rounded tablespoon-sized meatballs (about 20–25) and place on the baking sheet. Bake 15 minutes or until internal temperature reaches 165°F.
- Cook pasta according to package directions, then drain and set aside.
- With 10 minutes left on the meatballs, make the sauce: melt butter over low–medium heat, stir in flour and cook 2 minutes until bubbly and lightly golden. Add milk and garlic powder, heat 1–2 minutes while stirring.
- Remove from heat and whisk in Greek yogurt 1/4 cup at a time until smooth. Return to low heat, add salt and pepper, then gradually stir in Parmesan until melted. Taste and adjust seasoning.
- Toss the cooked meatballs in the Alfredo sauce and serve over pasta with roasted or air-fried broccoli.
Nutrition
Calories: 341 kcal |
Carbohydrates: 14 g |
Protein: 29 g |
Fat: 19 g
Carbohydrates: 14 g |
Protein: 29 g |
Fat: 19 g
Nutrition information is an estimate.