These meatballs are made in an easy, no-fuss manner in the oven.  The thick, rich Garlic Alfredo Sauce can be used in other ways such as over cooked spaghetti squash strands.  If you would like a thinner sauce, add 1/4 cup water.

11/2 lbs lean ground beef (0.68 kg)
1 egg
2 tsp crushed garlic (10 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
Garlic Alfredo Sauce:
8 oz regular cream cheese, softened (250 g)
1/2 cup grated Parmesan cheese (125 mL)
  (the kind in a can)
1/2 cup whipping cream (125 mL)
1/2 cup butter (125 mL)
1 tsp crushed garlic (5 mL)

Preheat the oven to 400°F (200°C).

In medium bowl place ground beef.  In cereal bowl, beat egg with fork.  Add garlic, salt and black pepper; whisk into egg.  Add egg mixture to ground beef and mix together well (I like to use disposable plastic gloves).  Form meatballs with the help of a 2 tbsp (30 mL) cookie scoop.  Place meatballs on parchment-lined cookie sheet.  Bake 25 to 35 minutes, or until cooked through.  Place in a dish and pour Garlic Alfredo Sauce over the meatballs and serve.

Garlic Alfredo Sauce:  In large skillet, combine cream cheese (cut into pieces), Parmesan cheese, whipping cream, butter and garlic.  Over medium heat, allow cream cheese to melt and then whisk the sauce.  The butter may separate.  If that occurs, place in a blender and blend (allow sauce to cool slightly first) on low speed (remember the sauce is hot!) and then higher speed when it is safe to do so. 

Yield:  21 meatballs
1 meatball with sauce
177.1 calories
8.6 g protein
15.4 g fat
0 g fiber
0.9 g net carbs

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