| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon olive oil
- One 1 1/2- to 2-pound package fresh meatballs (about 24 meatballs)
- 1/2 cup vodka
- One 32-ounce jar marinara sauce
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- Freshly grated Pecorino Romano or Parmesan, for garnish
- Torn fresh basil leaves, for garnish
Instructions
- To cook in a slow cooker: Heat a large frying pan over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate. Deglaze the pan with the vodka and scrape up any brown bits from the bottom. Transfer the liquid from the pan to a slow cooker.
- Add the marinara sauce, heavy cream, salt and pepper to the slow cooker and stir to combine. Add the meatballs. Cook on high until the meatballs are cooked through and the sauce is thickened slightly, 2 to 4 hours. When ready to serve, top with fresh cheese and torn basil leaves.
- To cook on the stove top: Heat a large Dutch oven over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate, leaving behind as much of the oil in the pot as possible. Add the vodka and cook for about 30 seconds to deglaze the pot, using a wooden spoon to scrape up any brown bits from the bottom.
- Add the marinara sauce, heavy cream, salt and pepper and stir to combine. Turn the heat to low, return the meatballs back to the pot and simmer until the meatballs are cooked through and the sauce is thickened slightly, 30 to 45 minutes. When ready to serve, top with fresh cheese and torn basil leaves.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 802 |
| Total Fat | 60 g |
| Saturated Fat | 23 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 46 g |
| Cholesterol | 200 mg |
| Sodium | 786 mg |
Reviews
No. Have a question.
Has anyone used this over spaghetti?
For those of you who are jittery about tasting the vodka in this dish you may carefully flambe the vodka once it has warmed with the drippings in the saute pan. Just make sure you do it safely (watch some YouTube videos). It takes away the harshness of the alcohol while maintaining that potato/vodka essence. I frequently make penne alla vodka, so I keep a small jar of 2-3 Tb red pepper flakes marinating in about a cup of vodka in my pantry. The red pepper flakes add so much flavor and spiciness to the vodka sauce. As I use up the vodka (about 1/2 cup per batch of sauce), I simply add more vodka to the jar. It should always be a pale reddish color. If it isn’t, just add more red pepper flakes to the jar. If you find that your vodka sauce is too spicy for your liking, add a tablespoon of butter or half and half to the finished sauce to tone it down.
Question for all……what does the Vodka do for the taste of the sauce, can you taste it? Not a fan of Vodka, wine yes!!!!!
Ok, not great. There was a sourness to it that I’m not sure I understand.
This has become my favorite meatball recipe! Love the sauce, very easy, kids love it!
This recipe is super simple and delicious. I used Natasha’s Kitchen homemade meatballs and I tell ya, my fam went crazy. The combination is incredible.
Super easy and amazing. Kids loved it. Great to cook in morning and let simmer while watching some Saturday college football. Husband loved it.
Simple, yummy and definitely a keeper! Didn’t change a thing. Used Raos marinara. Thanks Jeff!
I have done this recipe and it’s so good, perfect comfort food
So easy and delicious