Meatballs with Alfredo Sauce

Something magical happens when you twist classic meatballs with rich Alfredo sauce for Halloween. Imagine soft chicken meatballs coated in creamy Alfredo, swirled with fresh spinach and streaked with bright green “toxic waste” sauce.

This dish isn’t just party food, it’s a spooky showstopper that draws kids and grown-ups alike to the table.

It was time for a new Halloween recipe, and this one is perfection! It looks creepy, but the flavors are amazing. This meal is perfect any time of year – with or without the additional green coloring.

Chicken meatballs with Alfredo sauce turn comfort food into a playful Halloween treat. They look haunting in the best way, but keep all the flavors everyone loves tender chicken, lush sauce, and a pop of veggie color.

If you want fun, easy Halloween food ideas that spark excitement, this recipe fits right in with the season!

Why You’ll Love This Recipe

• Spooky fun: It’s a dish packed with playful “Ew, gross!” fun and rich, crowd-pleasing flavor.
• Comfort food: People see a plate of saucy meatballs and recognize flavors they already love. It’s Halloween food without the stress of mystery ingredients.
• Spooky twist for Halloween: Kids and adults alike get a thrill seeing a Halloween favorite that actually looks like it bubbled up from a wizard’s lab.
• Make-Ahead Friendly: Both the meatballs and the sauce can be prepared the day before.

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Ingredients

Meatballs –

Great chicken meatballs start with lean ground chicken and just the right balance of seasoning. You want them juicy, never dry, with a golden crust that holds up on a platter.

• Ground chicken: I used 95% lean, but feel free to use whatever is available at your local grocery store.
• Panko breadcrumbs or plain crumbs: Breadcrumbs are essential for achieving the desired texture, moisture, and flavor in meatballs.
• Parmesan cheese: Adds a rich, nutty flavor that enhances the overall taste, moisture, and texture of the meatballs.
• Large egg: Essential for binding, moisture, and texture in meatballs, contributing significantly to the overall quality and enjoyment.
• Fresh garlic: You can’t have Italian food without garlic – at least I can’t. It adds a nice punch of flavor to the meatballs.
• Italian seasoning: Classic meatball flavor that blends beautifully with the creamy Alfredo sauce.

Alfredo Sauce –

A luscious, homemade Alfredo sauce wraps each chicken meatball in comfort-food goodness. Freshly grated Parmesan is the real secret.

• Unsalted butter: Serves as the base fat for the sauce, providing richness and a silky mouthfeel. It helps to emulsify the sauce, allowing it to coat meatballs evenly.
• Heavy whipping cream: Adds a thick, creamy texture to the sauce and helps balance the saltiness of the cheese, resulting in a smooth and indulgent sauce.
• Fresh garlic: While not a traditional ingredients, it adds a little something extra to the sauce.
• Grated Parmigiano-Reggiano cheese: Adds a rich, nutty flavor and contributes to the creamy texture. The cheese melts into the sauce, creating a smooth and velvety consistency.
• Black pepper: Helps to balance the richness of the sauce and bring out its savory notes.
• Baby spinach: Turns the Alfredo a subtle green and sneaks in veggies.
• *Spinach powder or green food coloring: To make the sauce look spookier, I added spinach powder to deepen the overall look with a natural coloring agent. For a traditional “toxic waste green”, add a few drops of electric green gel food coloring until you reach your desired shade.

Sandwiches –

I had meatball sandwiches in my head, so that’s what I went with. These meatballs would also be delicious served over pasta.

• Hoagie rolls: Classic rolls for a classic sandwich.
• Mozzarella cheese: Gooey, melted cheese ties all of the flavors together and adds additional texture.
• Giardiniera: A flavorful pickled vegetable relish that adds tangy brightness and crunch to a variety of dishes. I used it to add additional texture and color to my spooky sandwich.

Check out the printable recipe card below for the complete recipe and detailed instructions.

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How to Make Halloween Meatballs with Alfredo Sauce

Chicken Meatballs

Mix: Combine all ingredients in a large bowl. Use your hands (or a fork) to mix until just combined. Overmixing makes meatballs dense.

Shape: Use a tablespoon, small scoop, or wet hands to roll into 1.5-inch balls. If you’re serving these as an appetizer on toothpicks, make them bite-sized.

Bake: Place meatballs on a parchment lined baking sheet. Bake at 400°F for 18-22 minutes, turning halfway, until golden and cooked to 165°F inside. Baking (instead of frying) keeps prep clean and lets you cook a big batch at once.

Homemade Alfredo Sauce

Make sauce while meatballs are baking.

Melt butter: In a large saucepan, melt the butter over medium-low heat. Add the garlic and sizzle just until it smells fragrant – no browning.

Pour in cream: Stir in the heavy cream and bring to a gentle simmer. Keep heat low so it never boils or splits.

Cheese: Sprinkle in the Parmesan and whisk until the sauce thickens. The fresher and finer the cheese, the faster this goes. Tip: Add cheese off the heat and stir quickly, so everything melts smoothly and never turns gritty.

Spinach: Stir it in at the end to wilt.

Spooky Color: Stir in spinach powder or green coloring until thoroughly incorporated.

Season with freshly cracked pepper to taste.

Meatball Sandwiches

Perfect slice: Cut each hoagie roll down the middle without going all the way through. Aim for about 3/4s through. Pre-sliced rolls will work if that is what’s available.

Toasted rolls: Place the rolls onto a baking sheet and place in a 350°F oven for 3 to 5 minutes to lightly toast. Keep an eye on them so they do not burn!

Assemble: Place three meatballs in the center of each roll.

Coat with sauce: Carefully pour the Alfredo sauce with spianch over the top of the meatballs. Sprinkle grated mozzarella over the top and return to the oven until cheese is melted.

Finishing touch: Drizzle a bit more sauce over the top, sprinkle with chopped Giardiniera (if desired), and serve immediately.

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Tips

• Gluten-free: Substitute gluten-free panko or bread crumbs.
• Keto: Skip the panko, the meatballs will still hold together. You can also substitute grated mozzarella cheese if you like.
• Make ahead: The meatballs and the sauce can be made up to 3 days in advance and stored in in separate containers in the refrigerator. Reheat separately and serve as deisred.

How to Store

• Cool ground chicken meatballs completely. Store in an airtight container in the refrigerator for up to 3 days.
• Cool leftover spinach Alfredo sauce and store in an airtight container int he refrigerator for up to 3 days.
• Reheat separately on the stove until heated through.