This post may contain affiliate links, view our disclosure policy.
Chicken Alfredo Meatballs are homemade meatballs made with ground chicken, breadcrumbs, parmesan cheese, and dried seasonings. The Alfredo meatballs simmer in store-bought Alfredo sauce for a cozy and delicious dinner.
If you prefer making everything homemade then make my Cream Cheese Alfredo Sauce instead of using store-bought Alfredo sauce in this recipe.
Chicken Alfredo Meatballs (Ground Chicken Meatballs)
This dinner recipe for chicken Alfredo meatballs is a delicious twist to chicken Alfredo! Homemade meatballs made with ground chicken, Italian breadcrumbs, parmesan cheese, and dried seasonings.
The ground chicken Alfredo meatballs are flavorful, juicy, and a healthy dinner option made with lean, high-protein ground chicken.
The meatballs simmer in a skillet pan, on the stovetop, in store-bought Alfredo sauce for the finishing touch. Serve over your favorite pasta!
Of course, you could go all out and make homemade Alfredo sauce – but I find that with the homemade meatballs + a jar of Alfredo sauce, it’s so delicious and it is worth the convenience of just opening the jar.
My #1 tip is to use a store-bought Alfredo sauce that you love the taste of. And switch it up and even use a different flavor/variety of Alfredo sauce. Lots of options at the grocery store.
Ingredients Needed
- Ground Chicken : I prefer using the fattier ground chicken because ground chicken is already super lean as it is. I use a 93/7 or 92/8 ground chicken, but you could use leaner and go for the 96/4.
- Italian Breacrumbs
- Grated Parmesan Cheese : I use the cheap, shelf-stable grated parmesan cheese from the container. You could use freshly shredded parmesan cheese or refrigerated grated parmesan cheese from the store.
- Large Egg : An egg is essential for meatballs because it holds all the ingredients together in the classic meatball shape.
- Fresh Flat-Leaf Parsley : Use the flat leaf parsley and not the curly parsley.
- Italian Seasoning
- Kosher Salt
- Ground Black Pepper
- Extra Virgin Olive Oil
- Chicken Broth : I prefer using full salt chicken broth, but the lower-sodium version can be used if that’s what you prefer. Use chicken broth, chicken stock, chicken bone broth, or water + chicken bouillon if needed.
- Alfredo Sauce : Use your favorite store-bought Alfredo sauce here – any variety works!
How To Make Ground Chicken Alfredo Meatballs (Printable Recipe Card)
In a large mixing bowl, add the ground chicken, Italian breadcrumbs, parmesan cheese, large egg, chopped parsley, Italian seasoning, kosher salt, and black pepper. Mix gently until all the ingredients are evenly incorporated. Use your clean hands to mix or a silicone/rubber spatula.
Use a 2 tablespoon cookie scoop to scoop out the meatball mixture so it forms meatballs.
Heat the olive oil in a large skillet pan over medium heat. Add the chicken meatballs into the skillet and sear each side for about 6-8 minutes. Meatballs should have a golden brown exterior with an internal temperature of 165 degrees F.
Transfer the cooked meatballs to a plate and set aside. Repeat with remaining meatballs; depending on the size of your skillet pan, you may have to do a few batches if necessary.
Reduce the heat to medium-low and pour in the chicken broth. Stir to loosen any browned bits from the bottom of the skillet.
Pour in the Alfredo sauce and stir until smooth. Let it heat for 3-4 minutes, stirring occasionally.
Return the cooked meatballs to the pan, spooning some sauce over them, and simmer for about 8 minutes, allowing the flavors to meld.
Garnish with additional parsley and parmesan cheese if desired. Serve warm over your favorite pasta. Enjoy!
How To Store Leftover Chicken Alfredo Meatballs
- Refrigerator : Store leftover meatballs + Alfredo sauce in an airtight container for up to 3 days.
- To Reheat : Warm the meatballs and Alfredo sauce in a skillet pan, over medium-low heat, adding a splash of broth if the sauce is too thick.
- Freezer : Prepare the meatballs in advance and freeze (uncooked) for up to 2 months. When ready to use, thaw overnight in the fridge, and cook as directed. You can also freeze the cooked meatballs. Thaw overnight in the fridge and reheat according to the directions above.
- Make-Ahead : Prepare the meatball mixture and let it refrigerate, covered, for up to 12 hours before using it. You can also scoop the meatballs and have them ready to go (refrigerate covered). Or another option is to cook the meatballs as directed, store in the fridge, and then warm them up with the Alfredo sauce when it’s time for dinner.
Pro Tips From The Test Kitchen
- Bake The Meatballs : If wanted, you can bake the meatballs instead of pan frying. Line a baking sheet with parchment paper, place the meatballs on the baking sheet, and then bake at 400 degrees F for 15-20 minutes. Make sure the internal temperature of the meatballs reaches 165 degrees F before removing them from the oven.
- Variations : Add a handful of baby spinach, some jarred sun-dried tomatoes & juice, or pesto into the Alfredo sauce for a different flavor. You could also add some dried seasonings to the Alfredo sauce to jazz it up a bit; Italian seasoning, garlic powder, red cayenne pepper for spice, red pepper chili flakes, etc.
- Alfredo Sauce : The taste of the Alfredo sauce you choose really shines in this recipe. It’s the star of the show! Make sure you are a really good quality Alfredo sauce – any variation or flavor of Alfredo sauce works fine. Just make sure you love the taste of it.
- Cookie Scoop : I always recommend using a cookie scoop to scoop the meatball mixture out with. This way, each meatball is uniform in size and they will cook in the same time. I have linked the one I love down below in the recipe card.
More Chicken Alfredo Dinner Recipes
More Meatball Recipes You’ll Love
- EASY Crockpot Meatball Marinara
- Homemade Italian Meatballs
- Slow Cooker French Onion Meatballs (Frozen Meatballs)
- Easy Swedish Meatballs
- Dump and Bake Meatball Casserole
- Crockpot Mississippi Meatballs
Chicken Alfredo Meatballs
Ingredients
- 1 pound ground chicken
- 3/4 cup Italian breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chicken broth
- 1 jar (16 oz) Alfredo sauce
Instructions
- In a large mixing bowl, add the ground chicken, Italian breadcrumbs, parmesan cheese, large egg, chopped parsley, Italian seasoning, kosher salt, and black pepper. Mix gently, using a wooden spoon or spatula, until all the ingredients are evenly incorporated. *It helps if you crumble the ground chicken (use your clean hands to crumble it in) into the bowl instead of dumping the big piece of ground meat into the bowl.1 pound ground chicken, 3/4 cup Italian breadcrumbs, 1/2 cup grated parmesan cheese, 1 large egg, 2 tablespoons chopped fresh flat-leaf parsley, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Use a 2 tablespoon cookie scoop to scoop out the meatball mixture so it forms meatballs.
- Heat the olive oil in a large skillet pan over medium heat. Add the chicken meatballs into the skillet and sear each side for about 6-8 minutes. Meatballs should have a golden brown exterior with an internal temperature of 165℉.2 tablespoons extra-virgin olive oil
- Transfer the cooked meatballs to a plate and set aside. Repeat with remaining meatballs; depending on the size of your skillet pan, you may have to do a few batches if necessary. Add additional olive oil if needed.
- Reduce the heat to medium-low and pour in the chicken broth. Stir to loosen any browned bits from the bottom of the skillet.1/2 cup chicken broth
- Pour in the Alfredo sauce and stir until smooth. Let it heat for 3-4 minutes, stirring occasionally.1 jar (16 oz) Alfredo sauce
- Return the cooked meatballs to the pan, spooning some sauce over them, and simmer for about 8 minutes, allowing the flavors to meld.
- Garnish with additional parsley and parmesan cheese if desired. Serve warm over your favorite pasta. Enjoy!
Notes
- Bake The Meatballs : If wanted, you can bake the meatballs instead of pan frying. Line a baking sheet with parchment paper, place the meatballs on the baking sheet, and then bake at 400 degrees F for 15-20 minutes. Make sure the internal temperature of the meatballs reaches 165 degrees F before removing them from the oven.
- Variations : Add a handful of baby spinach, some jarred sun-dried tomatoes & juice, or pesto into the Alfredo sauce for a different flavor. You could also add some dried seasonings to the Alfredo sauce to jazz it up a bit; Italian seasoning, garlic powder, red cayenne pepper for spice, red pepper chili flakes, etc.
- Alfredo Sauce : The taste of the Alfredo sauce you choose really shines in this recipe. It’s the star of the show! Make sure you are a really good quality Alfredo sauce – any variation or flavor of Alfredo sauce works fine. Just make sure you love the taste of it.
- Cookie Scoop : I always recommend using a cookie scoop to scoop the meatball mixture out with. This way, each meatball is uniform in size and they will cook in the same time.
- Serving Size & Nutrition Info : This recipe makes 15 meatballs. The nutrition information listed is for one meatball + some of the Alfredo sauce.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.