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Easy Alfredo Sauce and Meatballs with Fettuccini Pasta Dinner Recipe

Updated on July 16, 2012

Normally, a cream sauce is served over chicken or fish. The following “recipe” is a quick and simple meal that you can throw together in about 10-20 minutes. It’s an odd, but tasty, meal that was the brainchild of my father. He went to the store and bought some frozen Swedish meatballs (that could be heated up in the microwave), fettuccini pasta, and creamy Alfredo sauce. He said we can just mix it all together and have it for dinner; I had never heard of such a combination. Perhaps, it’s an old recipe that’s been forgotten or maybe it’s just something he came across one day. Either way, it’s pretty good and you can add virtually anything you like to it (fresh minced garlic, shallots, red onion, etc.). I’m more of a fan of use macaroni pasta instead of the fettuccini, because it easy to serve and eat (you don’t have long strands of pasta going everywhere).


1 16 oz. package of fettuccini (or macaroni, spaghetti or any pasta of your choice)

1 lb. Swedish meatballs (the frozen, fully cooked ones are the easiest to use)

1 16 oz. jar of Alfredo sauce

Black pepper, to taste

Garlic powder, to taste

Red pepper flakes, taste (optional)


1. Boil the pasta according to the directions (to al dente)

2. Drain pasta through a colander.

3. Heat the meatballs (drain any excess juices).

4. In the empty pot you boiled the pasta in, pour the Alfredo sauce, garlic powder and pepper.

5. Whisk together and taste sauce, re-season if necessary/desired.

6. Return pasta to the pot and mix the pasta with the sauce until fully coated.

7. You can either add the meatballs to the pasta and fold them into the sauce or serve the pasta with sauce and the meatball separately.

8. This recipe is good along with garlic bread and a side salad.

9. Place any uneaten portion in a sealed container and refrigerate. It will stay fresh for up to a week.


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