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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.

  • 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)


  1. Preheat oven to 375˚F.

  2. Bring approximately 1 gallon of generously salted water to a boil in a large stock pot.

  3. While water is heating and pasta is cooking, begin preparation of alfredo sauce and meatballs.

  4. Cook pasta al denté, according to manufacturer’s instructions.

  5. Strain pasta and reserving 1/3 cup pasta water.

  6. Place pasta in a large bowl and set aside.


  1. Place sauté pan over medium heat.

  2. When hot, add butter and sauté the meatballs; gently turning until lightly golden on all sides.

  3. Strain pasta and reserving 1/3 cup pasta water.

  4. Transfer to an oven-safe vessel and bake for 10-12 minutes or until cooked through; set aside in a warm place.

Alfredo Sauce

  1. Place a wide, shallow pan over gentle heat and melt butter.

  2. Sauté minced garlic until soft and fragrant, approximately 2-3 minutes.

  3. Add heavy cream and bring to a medium simmer.

  4. Gently reduce the sauce by 1/3rd. Sauce will slowly thicken.

  5. Once reduced, add 3 Tbsp lemon juice and 1/3 cup reserved pasta water .

  6. 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.

  7. Continue reducing for 5-10 minutes more, adjusting for acidity by adding more lemon juice if needed.

  8. Add parmesan cheese and whisk until smooth and fully incorporated and cook 5 more minutes.

  9. Remove from heat and taste for seasoning, adding more salt if desired.

  10. Pour hot sauce over cooked pasta and gently fold in dill, cracked black pepper and salmon meatballs.

  11. Garnish with extra parmesan and dill.