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Red Alfredo Pasta with Meatballs

Course Main Course
Cuisine American
Keyword Red Alfredo Pasta with Meatballs
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 1559kcal


  • 12 ounce linguine pasta, dry
  • 1 pound beef, ground, 90% lean
  • 2 tablespoon Italian Seasoning
  • 1 large egg
  • 1/2 cup panko (Japanese bread crumbs)
  • 4 tablespoon olive oil
  • 2 clove garlic
  • 1 medium onion
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup Parmesan cheese, grated
  • 12 ounce roasted red peppers, jarred
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 2 cup honeydew


  • Prepare linguini as directed on package for al dente.
  • Meanwhile, in a large bowl mix the beef, Italian seasoning, egg and panko. Shape into meatballs approximately 1 inch in diameter. In a large skillet, heat 1-2 tablespoons of oil over medium. Add meatballs and cook 9-10 minutes or until no longer pink in the center, flipping to cook on all sides. (Covering the skillet will decrease cook time.)
  • Mince garlic and dice onion; set aside. Heat remaining 2 tablespoons of oil in another skillet over medium. Add onion and garlic to skillet and sauté for 2-3 minutes. Stir in milk, cream and Parmesan and cook 1-2 minutes or until cheese has melted.
  • Add red peppers to onion mixture and puree with an immersion blender. (No immersion blender? Allow mixture to cool and add to a blender or food processor. Puree and return to skillet.) Add cooked pasta and stir to combine. Season to taste with sea salt and black pepper.
  • Serve pasta topped with meatballs, and honeydew on the side.


Calories: 1559kcal | Carbohydrates: 230g | Protein: 69g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 162mg | Sodium: 529mg | Fiber: 10g | Sugar: 18g