#291 – Meat Balls with Alfredo Sauce & Carrot Salad.

hosted by Laverne Diede & Rhonda Fitterer

Meatballs with Alfredo Sauce


  • 2 lbs. ground beef
  • 2-3 garlic cloves, minced
  • 2/3 cup breadcrumbs
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • 1 egg
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 3 Tbsp. butter


Alfredo Sauce

  • 5 Tbsp. butter
  • 1 garlic clove, minced
  • 1 Tbsp. flour
  • 2 cups heavy cream
  • 1 cup shredded parmesan cheese
  • freshly ground black pepper to taste

For the meatballs: In a medium mixing bowl, combine the breadcrumbs and cream. (If needed, add more cream, 1 tablespoon at a time, to moisten the breadcrumbs.) Add the ground beef, soaked breadcrumbs, egg, parmesan, and minced garlic to a large mixing bowl, and season with salt and pepper. Stir to break up the meat and mix the ingredients. Measure 1 tablespoon scoops of mixture and roll with greased hands. Heat the butter in a large skillet or nonstick pan over medium heat until melted. Add the meatballs. Cook until browned on all sides, turning every 2 to 3 minutes for about 8 to 10 minutes total.

For the Alfredo sauce: in the same skillet or pan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute. Sprinkle the flour into the pan and cook for 3 minutes, occasionally stirring, until mixture appears smooth. Stir in the cream and cook for 5 to 7 minutes, until the sauce has thickened. Take the sauce off the heat. Stir in the parmesan cheese until melted. Season with ground black pepper. Toss the meatballs in the Alfredo sauce until well coated and serve warm. If desired, spoon meatballs over pasta or rice.

Sesame, Sunflower and Carrot Salad

  • 6 medium carrots
  • 1/2 cup sesame seeds, toasted
  • 1/2 cup sunflower kernels, toasted
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup golden raisins


  • 1/4 cup mayonnaise
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 Tbsp. honey mustard
  • 1/2 tsp. salt

Shred carrots with a hand grater or in a food processor. Place carrots in a large bowl with the sesame seeds, sunflower kernels, almonds and raisins. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture, toss to coat. Cover and refrigerate for at least 1 hour before serving.


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