Meatballs with Alfredo Sauce - Easy Fettuccine Recipe!

In a large bowl add the ground chicken, egg, panko breadcrumbs, 1/2 cup of the grated parmesan, garlic powder, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and parsley to a large bowl.  Use your hands to very gently combine the ingredients. Make sure to toss everything together and not use too much pressure as this will result in dense meatballs.

Coat your hands lightly in olive oil, then roll the mixture into roughly 18 golf ball sized meatballs, placing each on the prepared baking sheet in a single layer. When rolling them together make sure to also do so as lightly as possible.

Bake for roughly 20-25 minutes (depending on the size) or until the meatballs reach an internal temperature of 165°F and are golden brown. Remove from oven.

Meanwhile, make the alfredo sauce (if you're going to be serving this over fettuccine then also proceed to make the pasta according to package directions). To start the alfredo, melt the butter in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.

Sprinkle on the flour and stir until it is incorporated and starts to turn slightly golden. Slowly pour in the half and half and continuously whisk to break up the flour and butter base until it's smooth.

Once smooth stir in the remaining 3/4 cup parmesan, ½ teaspoon kosher salt, 1/4 teaspoon black pepper, and a squeeze of lemon juice.  Continue simmering the sauce (without ever bringing it to a boil) over medium low heat until it thickens up. It may take a little while but it will eventually continue to thicken until it coats the back of a spoon. Make sure to stir continuously with a wooden spoon or shallow whisk so that nothing sticks to the bottom of the skillet.

Once thickened add in the meatballs and stir until they're coated in the sauce. Stir in as much additional chopped parsley as desired and top with additional parmesan. If desired serve over fettuccine.