Recipe Index

Ingredients

• MEATBALLS:
• 1/4 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 pound 85/15 ground beef
• 1 tablespoon minced garlic
• 1 large egg
• 2 tablespoons parsley, finely chopped
• 1/4 to 1/3 cup parmesan, grated
• 1 teaspoon salt, or to taste
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon onion powder
• 1 tablespoon olive oil, for coating the pan
• 8- ounce block mozzarella, cut into small cubes
• VODKA SAUCE:
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh garlic finely minced
• 2/3 cup tomato paste
• 1 1/3 cup heavy cream
• 2 teaspoons red pepper flakes, or to taste
• 2 teaspoons dried basil
• salt and pepper, to taste
• 1/2 cup freshly grated parmesan, more to taste
• 2 tablespoons unsalted butter

Method

1. Soak the breadcrumbs in the milk in a small bowl for 5 minutes.
2. Combine the soaked crumbs in a medium bowl with the beef, garlic, egg, parsley, parmesan, salt, Italian seasoning, paprika, black pepper, red pepper flakes and onion powder.
3. Shape the mixture into balls of about 3 tablespoons each, push a mozzarella cube into the centre of each one and roll the meat closed around it tightly.
4. Heat the olive oil in a saucepan over medium heat, add the garlic and tomato paste and cook 4 to 5 minutes until the paste darkens from bright red to reddish brown.
5. Pour in the heavy cream, stir and simmer 2 to 3 minutes, then add the red pepper flakes, dried basil and salt and black pepper to taste.
6. Stir in the parmesan and butter until the sauce is smooth and creamy, then take it off the heat.
7. Sear the meatballs in a drizzle of olive oil in a large skillet over medium-high heat for 2 to 3 minutes on the first side, turn them to brown the other side, then lower the heat and cook them through to 165°F in the centre.
8. Move the cooked meatballs into the sauce and serve them warm spooned with the sauce.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data