Mix together all meatball ingredients in a large bowl. Once mixture is frozen, remove bowl. Remove lid and ladle meatballs over squash or pasta. Cover and refrigerate. Make sauce: In a blender, combine tomatoes, onion, vodka, basil, oregano, garlic, salt, paprika, black pepper, pepper flakes and honey; blend until smooth. Turn heat to low and form meatballs, placing them gently into sauce. Place frozen meatball mixture in pot; cook until some of sauce has thawed and there is about ½ to 1 cup liquid in pot, about 3 minutes. Making meatballs is a pretty traditional thing to do, especially on the weekends because you can make a big batch to enjoy with family and friends. Instant Pot Turkey Dinner with Vegetable Stuffing & Gravy. Finally, add the meatballs cover and simmer for about 10 minutes. Let simmer for 5 minutes until creamy, add Parmesan cheese. Grilled Shrimp & Pineapple Wraps – Recipe! Mix together all meatball ingredients in a large bowl. While the meatballs roast, make the sauce. Transfer the liquid from the pan to a slow cooker. Form into small meatballs. (NOTE: Make sure bowl fits inside Instant Pot insert.) Add sauce and meatballs to bag. For me, meatballs remind me of Sunday dinner, sitting around the table catching up on each other’s lives and filling the time with laughter and perspective about the world around us. Add tomato sauce, tomato paste, vodka, salt, pepper, red pepper, and basil. Line a 6½-inch-diameter bowl with a large freezer bag. Using a 3 tbsp ice cream scoop, portion 8 meatballs. Deglaze the pan with the vodka and scrape up any brown bits from the bottom. Using a slotted spoon, transfer meatballs to a bowl. 2. I think it’s important to have a place to express yourself, and to find comfort from those around you, and dinnertime has always been that place for me. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Bring to a boil and simmer for about 2 to 3 minutes or until the smell of alcohol goes away. Using a rubber spatula (so you don’t tear them), turn meatballs over and poach on other side, about 7 minutes. Melt the butter into the oil, then add the shallots and crushed red pepper. Make meatballs: Line a large baking sheet with parchment. Sprinkle with herbs, if desired. 3. Then stir in the tomato paste, balsamic vinegar, salt, and black pepper to taste. Add vodka and cream and stir. Serve meatballs with sauce. Cover and refrigerate. See Also 5 Staples You Can Make In An Instant Pot, 1 tsp each onion powder and dried oregano, ¼ tsp each sea salt and ground black pepper, ¼ tsp each ground black pepper and red pepper flakes. Place lid over skillet and cook meatballs for 8 minutes. Sprinkle with herbs, if desired. Sign up to receive recipes, cooking tips and the latest kitchen product reviews in your inbox! Turn heat to low and form meatballs, placing them gently into sauce. Enjoy. Cook for 1 minute and add crushed tomatoes, stir. When done combine into a pot large enough to hold the vodka sauce and meatballs. I have a few meatball recipes here on my blog, but this one I make with ground turkey, poaching them in Vodka Sauce. Use your hands to roll into balls; place on sheet. Using a rubber spatula (so you don’t tear them), turn meatballs over and poach on other side, about 7 minutes. Cook, stirring often, until the shallots soften, 2 to 3 minutes. Add tomato paste, cream, vodka, 3 tablespoons water and ½ teaspoon salt and parsley. 2. You can tell by smelling the steam. Turkey Meatballs in Vodka Sauce - Recipe! 1. Create a personalized feed and bookmark your favorites. © 2020 Pocket Outdoor Media Inc. All Rights Reserved. Make sauce: In a blender, combine tomatoes, onion, vodka, basil, oregano, garlic, salt, paprika, black pepper, pepper flakes and honey; blend until smooth. Add 1 1/2 teaspoons salt and 1/2 teaspoon pepper and stir. Lock lid and set release valve to Seal. Press Pressure Cook/Manual and set timer to 7 minutes. Enjoy! Meatballs are true comfort food and it’s the one food I think I can eat for the rest of my life, I love them that much. Grate the tomatoes into a medium bowl; discard the skins. Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. In a medium bowl, combine ground beef, egg, breadcrumbs and remaining onion. Stir to combine all ingredients and remove from heat. When cooking is finished, leave vent in seal position and allow pressure to release naturally. Using a 3 tbsp ice cream scoop, portion 8 meatballs. In a large Dutch oven, heat the EVOO, two turns of the pan, over medium. The alcohol mostly cooks out, and you are left with some of the tastiest sauce in town. Add the half & half, tomato paste… Whisk tapioca in 1 tbsp water; whisk into sauce. Seal and freeze. Line a 6½-inch-diameter bowl with a large freezer bag. Form into 3/4-inch meatballs (about 20). In a large skillet or Dutch oven, add 1 tablespoon olive oil and garlic, place over medium heat.
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