Mini Meatball Vodka Pasta
Mini Meatball Vodka Pasta
Ingredients
For the Mini Meatballs
- 1 pound ground beef, 80/20 lean
- 1/4 cup Parmesan cheese, grated
- 1/4 cup breadcrumbs, plain
- 1 egg, large
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil, for browning
For the Vodka Sauce
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 6 ounces tomato paste
- 1/2 cup vodka
- 28 ounces crushed tomatoes, 1 large can
- 1/2 cup heavy cream
- 12 ounces rigatoni, or penne pasta
- 1 tablespoon salt, for pasta water
For Garnish
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
In a large bowl, combine the ground beef, 1/4 cup grated Parmesan cheese, breadcrumbs, egg, salt, black pepper, garlic powder, and onion powder. Mix thoroughly by hand until all ingredients are well combined and evenly distributed.
⏱️ 10 min
- 2
Roll the meat mixture into very small, bite-sized meatballs, about 1/2 to 3/4 inch in diameter. You should get approximately 40-50 mini meatballs.
⏱️ 10 min
- 3
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the mini meatballs to the hot pan in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until they are nicely seared. Once browned, remove the meatballs from the pan and set aside on a plate.
⏱️ 8 min
- 4
In the same pan with the remaining oil and meat drippings, add 1 tablespoon of fresh olive oil if needed. Add the diced yellow onion and sauté over medium heat until it becomes translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 5
Stir in the tomato paste and cook it down for 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 6
Pour in the vodka and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the vodka simmer for 2-3 minutes to cook off some of the alcohol.
⏱️ 3 min
- 7
Add the crushed tomatoes to the pan and stir well to combine. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld.
⏱️ 10 min - 8
While the sauce is simmering, cook the pasta. Bring a large pot of salted water (with 1 tablespoon salt) to a rolling boil. Add the rigatoni or penne pasta and cook according to package directions until al dente.
⏱️ 10 min
- 9
Pour in the heavy cream into the simmering sauce and stir until the sauce is smooth and turns a light pink color. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min
- 10
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the cooked pasta and add it directly to the sauce in the pan. Add 1/2 cup of the reserved pasta water to help emulsify the sauce and coat the pasta. Stir everything together until the pasta is well coated.
⏱️ 3 min
- 11
Return the browned mini meatballs to the pan and gently stir them into the pasta and sauce, being careful not to break them apart. Cook for another 1-2 minutes to heat the meatballs through.
⏱️ 2 min
- 12
Serve the mini meatball vodka pasta immediately in bowls. Garnish generously with fresh chopped basil and additional grated Parmesan cheese. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Meatball Vodka Pasta
For the Mini Meatballs
- 1 pound ground beef, 80/20 lean
- 1/4 cup Parmesan cheese, grated
- 1/4 cup breadcrumbs, plain
- 1 egg, large
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil, for browning
For the Vodka Sauce
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 6 ounces tomato paste
- 1/2 cup vodka
- 28 ounces crushed tomatoes, 1 large can
- 1/2 cup heavy cream
- 12 ounces rigatoni, or penne pasta
- 1 tablespoon salt, for pasta water
For Garnish
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
- 1
In a large bowl, combine the ground beef, 1/4 cup grated Parmesan cheese, breadcrumbs, egg, salt, black pepper, garlic powder, and onion powder. Mix thoroughly by hand until all ingredients are well combined and evenly distributed.
⏱️ 10 min - 2
Roll the meat mixture into very small, bite-sized meatballs, about 1/2 to 3/4 inch in diameter. You should get approximately 40-50 mini meatballs.
⏱️ 10 min - 3
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the mini meatballs to the hot pan in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until they are nicely seared. Once browned, remove the meatballs from the pan and set aside on a plate.
⏱️ 8 min - 4
In the same pan with the remaining oil and meat drippings, add 1 tablespoon of fresh olive oil if needed. Add the diced yellow onion and sauté over medium heat until it becomes translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 5
Stir in the tomato paste and cook it down for 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 6
Pour in the vodka and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the vodka simmer for 2-3 minutes to cook off some of the alcohol.
⏱️ 3 min - 7
Add the crushed tomatoes to the pan and stir well to combine. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld.
⏱️ 10 min - 8
While the sauce is simmering, cook the pasta. Bring a large pot of salted water (with 1 tablespoon salt) to a rolling boil. Add the rigatoni or penne pasta and cook according to package directions until al dente.
⏱️ 10 min - 9
Pour in the heavy cream into the simmering sauce and stir until the sauce is smooth and turns a light pink color. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min - 10
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the cooked pasta and add it directly to the sauce in the pan. Add 1/2 cup of the reserved pasta water to help emulsify the sauce and coat the pasta. Stir everything together until the pasta is well coated.
⏱️ 3 min - 11
Return the browned mini meatballs to the pan and gently stir them into the pasta and sauce, being careful not to break them apart. Cook for another 1-2 minutes to heat the meatballs through.
⏱️ 2 min - 12
Serve the mini meatball vodka pasta immediately in bowls. Garnish generously with fresh chopped basil and additional grated Parmesan cheese. Enjoy!
⏱️ 1 min