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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