Tips for Success
Use ground chicken with a bit of fat for juicier meatballs
Don’t overmix the meatball mixture to keep them tender
Sear the meatballs for extra flavor before adding sauce
Use freshly grated Parmesan for best flavor in Alfredo
Ingredients
For the Meatballs:
1 pound ground chicken
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
¼ cup grated Parmesan cheese
2 tablespoons chopped parsley
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
For the Alfredo Sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper to taste
Optional: pinch of nutmeg or red pepper flakes
Directions
In a bowl, mix ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, onion powder, salt, and pepper until just combined.
Form into 1 to 1.5-inch meatballs.
Heat a skillet over medium heat with a little oil. Add meatballs and cook until browned on all sides and cooked through, about 8–10 minutes. Remove and set aside.
In the same skillet, melt butter and sauté garlic until fragrant.
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan and season with salt, pepper, and optional nutmeg or red pepper flakes.
Add meatballs back into the sauce and simmer for 3–5 minutes until everything is heated through and sauce thickens.
Serve hot over pasta, rice, or on their own.
Additional Tips or Variations
Swap ground turkey for chicken if preferred
Add spinach or mushrooms to the sauce for extra veggies
Top with extra Parmesan and parsley before serving
Make smaller meatballs for party appetizers with toothpicks