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Pasta and Popsie's Salmon Meatballs with Dill Alfredo Sauce

Our favorite pasta to use is a wide pappardelle noodle that envelops the mouth and creates a beautiful texture. Fettuccine is a classic option and more widely available. Choose a high-quality handmade pasta if possible, which will dramatically enhance the quality of this dish.
Prep Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 8 ounce dried pasta, (pappardelle or fettuccine, recommended)
  • 16 Popsie's Salmon Mince Meatballs, thawed
  • 2 Tablespoons unsalted butter

Dill Alfredo Sauce

  • 4 Tablespoons unsalted butter
  • 2 Tablespoons fresh garlic, finely minced
  • 2 cups heavy whipping cream
  • 3-4 Tablespoons lemon juice, fresh squeezed
  • 1 ½ cups parmesan, grated, plus more for garnishing
  • 2 Tablespoons fresh dill roughly chopped
  • 1 teaspoon coarse salt
  • treshly cracked black pepper to taste

Instructions
 

Pasta

  • Preheat oven to 375˚F.
  • Bring approximately 1 gallon of generously salted water to a boil in a large stock pot.
  • While water is heating and pasta is cooking, begin preparation of alfredo sauce and meatballs.
  • Cook pasta al denté, according to manufacturer’s instructions.
  • Strain pasta and reserving 1/3 cup pasta water.
  • Place pasta in a large bowl and set aside.

Meatballs

  • Place sauté pan over medium heat.
  • When hot, add butter and sauté the meatballs; gently turning until lightly golden on all sides.
  • Strain pasta and reserving 1/3 cup pasta water.
  • Transfer to an oven-safe vessel and bake for 10-12 minutes or until cooked through; set aside in a warm place.

Alfredo Sauce

  • Place a wide, shallow pan over gentle heat and melt butter.
  • Sauté minced garlic until soft and fragrant, approximately 2-3 minutes.
  • Add heavy cream and bring to a medium simmer.
  • Gently reduce the sauce by 1/3rd. Sauce will slowly thicken.
  • Once reduced, add 3 Tbsp lemon juice and 1/3 cup reserved pasta water .
  • Continue cooking until the sauce lightly coats the back of a spoon (10-12 minutes), taking care to ensure that the sauce never reaches a boil.
  • Continue reducing for 5-10 minutes more, adjusting for acidity by adding more lemon juice if needed.
  • Add parmesan cheese and whisk until smooth and fully incorporated and cook 5 more minutes.
  • Remove from heat and taste for seasoning, adding more salt if desired.
  • Pour hot sauce over cooked pasta and gently fold in dill, cracked black pepper and salmon meatballs.
  • Garnish with extra parmesan and dill.
Keyword Alaskan Salmon, Alfredo, Black Pepper, Garlic, Pasta, Salmon Mince, Wild Alaska Salmon, Wild Alaska Sockeye Salmon, Wild Sockeye Salmon
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