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March 2018
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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.






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

1 comment to Meatballs with Vodka Sauce

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