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Fettuccine Alfredo With Savory Meatballs

Sometimes you just have to make it yourself!

A long time ago I was in a quandary about what to make for dinner. You know, that moment when you run out of ideas and you have used up the 365 different ways to prepare hamburger, pork chops, and Thanksgiving turkey!? Well, I had always made meatballs with tomato sauce and I love fettuccine so I put the two of them together and made my own sauce from scratch, only the alfredo instead of tomato. Yes, I know, it seems like a rendition of spagettie and meatballs but, it's a whole new fettuccine when you add the meatballs.

Now, this is a piece by piece recipe so you need to make your sauce first so you can save out some sauce for your meatballs. This is what makes them savory.

Recipe for Meatballs

  • 2 lbs ground meat, lean
  • 1 large onion diced
  • 2 eggs
  • 1/2 cup bread crumbs
  • 1/2 cup of Alfredo sauce, that you will make first.
  • 1 tsp salt
  • 1 tsp ground pepper

Recipe for Alfredo Sauce

  • 1/2 cup butter
  • 8 oz cream cheese
  • 2 egg yolks
  • 1/2 cup milk
  • 1/4 cup parmesan cheese
  • 1 tsp garlic powder
  • black pepper to taste
  • 1/4 tsp nutmeg

Directions for Sauce

Melt butter in a sauce pan on low to medium heat. Add the cream cheese and milk. Use a whisk to constantly stir the mixture. Add cheese, garlic powder, and pepper. Simmer on low to heat through but you need to stir constantly or it will burn. When heated through, remove from heat. Leave out about 1/2 cup for your meatball mixture. Sprinkle your nutmeg on the finished mixture right before serving or pouring over your meatballs and pasta.

Start Your Fettuccine

In six cups of boiling water place your fettuccine pasta about 12 oz along with 1 tsp salt and 1 tbsp oil. Cook pasta for 10 minutes and no longer. Never over cook pasta because it will be too tender and fall apart and you will have mush.

Directions for Meatballs

Mix all ingredients together well. Shape into balls about two inches in diameter. Place in ungreased rectangular pan about the size off a regular casserole dish. Place together with sides touching. Bake in a 350 degree oven for 1 hour. Always remember to preheat your oven for ten minutes before placing your meatballs into the oven.

Making Your Own Pasta

Now, if you are particularly energetic you might be amused to make your own pasta. It gives you a certain amount of accomplishment when you can make something from scratch. It is even healthier too. So I found a great video to show you how to do just that!

When I was growing up my family ate a lot of pasta dishes because it was cheap and would feed us for days. It stores well in the fridge but Alfredo does not. It has milk and cheese in it. Once you cook those things, it changes the integrity of those ingredients so they don't keep so long. So don't store your cooked alfredo sauce more than a day without eating it.

History of Fettuccine Alfredo

This was invented by a guy named Alfredo Di Lelio in 1892 in a restaurant run by his mother piazza Rosa in Rome. He actually invented the dish in 1908, another version of it, to entice his wife to eat after giving birth to their first child.

But, back then it was seasoned with butter and fat parmesan, not aged, so that when it was lifted up the cheese strings down with the butter along the yellow strips of pasta made a delicious showing for the appetites of the guests when being served.

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