Turkey Meatballs in Vodka Sauce – Recipe!

Making meatballs can be a pretty practical thing to do because you can make a big batch to enjoy with family and eat the leftovers for days later.  Most of the time, meatballs remind me of Sunday dinner, sitting around the table with family and friends.  However, meatballs during the week can be a nice idea too, especially when it’s a deliciously simple recipe like Turkey Meatballs in Vodka Sauce.

Meatballs are true comfort food and it’s the one meal I think I can eat on repeat quite frequently.  I have a few meatball recipes here on my blog, but this one I make with ground turkey, and poach them in Vodka Sauce.  If you aren’t familiar with this type of sauce, it’s basically a splash of vodka and cream added to tomato sauce to create a lightly sweetened pinkish colored bath for your meatballs to cook.  This particular sauce would probably be considered old-school, but is being revisited in many different recipes on social media these days.  The alcohol mostly cooks out, and you are left with some of the tastiest sauce in town.  I like to serve these balls over spaghetti squash, or pasta for one fantastic meal anytime during the week.

Ingredients

Meatballs

1 pound ground turkey, dark meat

1/2 red onion, minced

1 cup panko breadcrumbs

1/3 cup whole milk

1/3 cup Parmesan cheese, grated

1 teaspoon dried oregano

2 teaspoons salt

1/2 teaspoon red pepper flakes

Vodka Sauce

1 clove garlic, minced

28 ounce can crushed tomatoes

2 tablespoons tomato paste

1/2 cup Vodka

1/3 cup heavy cream

1/4 cup fresh herbs, if desired

olive oil

salt & pepper

(Serves 4-6)

To Prepare:

1. Add all Meatball ingredients to a bowl and using your hands, gently press to combine.
2. In a large skillet or Dutch oven, add 1 tablespoon olive oil and garlic, place over medium heat.  Cook for 1 minute and add crushed tomatoes, stir.  Cook for 2 minutes and add tomato paste, stir to combine.  Add 1 1/2 teaspoons salt and 1/2 teaspoon pepper and stir.
3. Add vodka and cream and stir.  Turn heat to low and form meatballs, placing them gently into sauce.  Place lid over skillet and cook meatballs for 8 minutes.  Using a rubber spatula (so you don’t tear them), turn meatballs over and poach on other side, about 7 minutes.
4. Remove lid and ladle meatballs over squash or pasta.  Sprinkle with herbs, if desired.  Enjoy!