Jeff Mauro Makes Italian Meatballs in Vodka Sauce | Food Network
Pro tip: Cook your meatballs in VODKA sauce next time! Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download Subscribe to Food Network: https://foodtv.com/2WXIIWZ Get the recipe: https://www.foodnetwork.com/recipes/jeff-mauro/italian-meatballs-in-vodka-sauce-7497327 Italian Meatballs in Vodka Sauce RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 2 hr 15 min Active: 15 min Yield: 6 to 8 servings Ingredients 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 Directions 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Stream full episodes and more : http://watch.foodnetwork.com/ Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/ Follow Food Network on Twitter: https://twitter.com/FoodNetwork Visit Food Network online: http://www.foodnetwork.com