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Meatballs with Vodka Sauce

So, I’ll be upfront right from the start, I cheat, I use a good quality Vodka Sauce… So there, quit reading if you got a problem with that!

 

1 lb 92% Lean Ground Beef ( Pink Slime Optional)

1 lb Ground Turkey

1/2 Cup Celery, Fine Chopped

1/3 Cup Red Bell Pepper, Fine Chopped

1 Medium Yellow Onion, Fine Chopped

1 Tbsp Garlic, Fine Chopped

Salt & Pepper to Taste

1 Tsp Smokey Paprika

1/2 Tsp Nutmeg

Shake of Cinnamon

1/4 Cup Fresh Parley, Fine Chopped

12 oz Jiffy Corn Muffin Mix

3 or 2 Glugs Olive Oil

 

 

For the Sauce

25 oz Marzano Vodka Sauce

14.5 Can Fire Roasted Tomatoes, Fine Dice

1 Cup Red Wine, I used a nice Shiraz

 

Damn, Meatballs are time consuming. With that said.

 

Celery, Fine Chopped

 

Red Bell Pepper, Fine Chopped

 

Onion, Fine Chopped

 

Pour 3 or 2 glugs of Olive Oil into a heavy skillet. Saute the above ingredients plus your Garlic until soft. When soft, season with Salt & Pepper, Smokey Paprika, Nutmeg, Cinnamon and Parsley. Mix together well and cool to at least room temperature.

 

Parsley, Fine Chopped

 

Vegg, Sauteed & Seasoned, Cooled to Room Temperature

 

Now put your Ground Meats, Sauteed Ingredients and Corn Muffin Mix into a Large Mix Bowl. Put Olive Oil on your hands and gently mix. Form into large Meat Balls!

 

Raw Meat Balls!

 

Brown Meatballs in a heavy skillet with Olive Oil, turning so all sides are brown. Place Meatballs into a 9×13 Pan. As I said at the beginning, I cheat on the sauce this time out. I’ve mixed together a 25 oz Jar of Vodka Sauce and a 14.5 oz Can of Fine Diced Tomato and about a Cup of Red Wine/ Shiraz. Pour this over the Meatballs. Cover pan with Foil. Bake at 350 for about 45 minutes to an hour.

 

Meatballs!

 

Meatballs!

 

These are amazing just as they are, I’ve also enjoyed a few Meatball sandwiches!

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