Tuesday, October 29, 2013

Spaghetti and Meatballs in Creamy Vodka Sauce

Anyone remember that children’s song “On top of spaghetti, all covered with cheese, I lost my poor meatball, when somebody sneezed!”

I used to love that song! I still can’t eat spaghetti and meatballs without singing it to myself!

What you need,

For the meatballs,
1 lb. lean ground beef
½ of a medium onion, finely diced
¼ cup freshly grated Parmesan cheese
¼ cup panko or Italian style bread crumbs
½ tsp. garlic powder
½ tsp. oregano
½ tsp. salt
½ tsp. freshly ground black pepper
1 tbsp. soy sauce
1 tbsp. fresh parsley, chopped
1 egg

For the sauce,
2 cloves garlic, minced
½ of a medium onion, chopped
1 tbsp. olive oil
1/4 tsp. red pepper flakes
1/2 tsp. dried basil
1 6oz. can tomato paste
1 680ml can of Hunts tomato sauce, I like the onion/herb & spices
1/4 cup vodka
¾ cup heavy whipping cream
Salt and Pepper to taste
2 tbsp. fresh parsley, chopped

½ a box of spaghetti – cooked according to package directions
¼ cup fresh grated Parmesan cheese for serving

To make the meatballs start by heating your oven to 425 degrees.
Line a baking sheet with tin foil and spray it with non-stick spray.

In a large bowl combine the ground beef, onion, bread crumbs, garlic powder, oregano, salt, pepper, soy sauce, egg and parsley.
Gently mix well with your hands until well combined.
Roll into balls using about 2 tablespoons of the mixture for each ball.

Place onto the prepared pan and bake in the oven for 20 minutes, turning the meatballs over halfway through.
Once they are done remove from the oven and set aside until the sauce is ready.

Meanwhile make the sauce. In a large deep skillet heat the oil over medium heat. Cook the onion and garlic for 3-4 minutes until they start to soften and are fragrant. Add the basil, red pepper flakes and tomato paste to the pan. Cook for 1-2 minutes. Add in the tomato sauce and vodka. Season the sauce with salt and pepper to taste.
Simmer for 5 minutes or so. Add in the heavy cream and the parsley. Stir to combine

Add in the cooked meatballs and simmer them in the sauce for 10 minutes or so.

While the meatballs are simmering in the sauce you can you cook your spaghetti.

Top the cooked pasta with a few of the meatballs and some sauce. Sprinkle with some fresh grated Parmesan cheese.

This meal was comfort food to the max, we loved it! The creamy vodka sauce is amazing! It is velvety and sweet, seriously delicious!
The left-overs made great lunches.



Recipe adapted from Key Ingredient

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