Cheddar Alfredo Tagliatelle Meatballs

Cheddar Alfredo Tagliatelle Meatballs

Servings: 2

Preparation time: 5 mins

Cooking time: 20 mins


  • Meatballs: Superstore Italian meatballs 1.8kg for $10. 9 per serving, so 18 meatballs
  • Pasta: Superstore tagliatelle fresh pasta with 1-2 minutes of cooking time. The package comes in 700g. Each serving is 4 bunches, so 8 bunches total
  • White mushrooms: 5 mushrooms cut into preferred size slices
  • Bell pepper: any color of choice, 1 large, julienned and cut into smaller lengths as preferred 
  • Dill: 6 sprig, more or less as preferred
  • Herbes de Provence for garnishing 
  • Honey garlic sauce: premade from Walmart
  • Cheddar Alfredo sauce: From Superstore. Can substitute with any desired pasta sauce

Preparing the meat

  • Preheat oven to 400 F 
  • Place parchment paper on large baking tray and place frozen meatballs in neat columns 
  • Generously coat each meatball with honey garlic sauce
  • When ready, bake according to instructions. 10 minutes leaves the meatballs soft and moist and 12 minutes is slightly dry. Cook according to preference
  • Remove meatballs from oven, fold parchment paper in half and roll meatballs to spread sauce evenly before serving

Preparing the pasta

  • Boil water  in a large pot and add 1/4 tsp of salt
  • Cut and put mushrooms into the pot as it heats up to cook the mushrooms
  • Cut the bell pepper and set aside
  • When water boils, cook the tagliatelle for 1-2 minutes. Drain
  • Add the dill, bell pepper, and Alfredo sauce. Slowly add sauce and stir. The amount is according to preference. Stir and cook for about 1-3 minutes to warm up the pasta sauce
  • Add salt and pepper to taste

Place pasta on the plate, meatballs on top and garnish with Herbes de Provence. Enjoy!

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