ITALIAN MEATBALLS IN VODKA SAUCE

Italian Meatballs in Vodka Sauce image

Provided by Jeff Mauro, host of Sandwich King

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 9

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1 tablespoon olive oil
One 1 1/2- to 2-pound package fresh meatballs (about 24 meatballs)
1/2 cup vodka
One 32-ounce jar marinara sauce
1/2 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Freshly grated Pecorino Romano or Parmesan, for garnish
Torn fresh basil leaves, for garnish

Steps:

To cook in a slow cooker: Heat a large frying pan over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate. Deglaze the pan with the vodka and scrape up any brown bits from the bottom. Transfer the liquid from the pan to a slow cooker.
Add the marinara sauce, heavy cream, salt and pepper to the slow cooker and stir to combine. Add the meatballs. Cook on high until the meatballs are cooked through and the sauce is thickened slightly, 2 to 4 hours. When ready to serve, top with fresh cheese and torn basil leaves.
To cook on the stove top: Heat a large Dutch oven over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate, leaving behind as much of the oil in the pot as possible. Add the vodka and cook for about 30 seconds to deglaze the pot, using a wooden spoon to scrape up any brown bits from the bottom.
Add the marinara sauce, heavy cream, salt and pepper and stir to combine. Turn the heat to low, return the meatballs back to the pot and simmer until the meatballs are cooked through and the sauce is thickened slightly, 30 to 45 minutes. When ready to serve, top with fresh cheese and torn basil leaves.