Vodka Sauce Meatballs on Ricotta Toast
Combining two of my favorite recipes - vodka sauce meatablls & ricotta toast! Talk about the ultimate appetizer or side dish for your next meal!
Servings 4
Ingredients
Meatballs
- 1 lb. lean ground beef
- 1 egg
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregango
- 1/2 cup bread crumbs
- 1/2 cup Parmesan cheese, grated
- salt & pepper
Ricotta Toast
- 1 baguette, sliced
- 2 tbsp olive oil
- 1 cup ricotta cheese
- salt & pepper
Vodka Sauce
- 1 cup half/half cream or cooking cream
- 1-2 bunches basil
- 1 tsp chili flakes
- 1/3 cup vodka
- 1 cup tomato paste
- 2 tbsp butter, unsalted
- 1 cup Parmesan cheese, grated
- 1 garlic clove, grated
- 1 tbsp olive oil
- salt & pepper
Instructions
- Preheat oven to 350F degrees. Line baking sheet with parchment paper. Add ground beef to a large bowl. Combine all meatball ingredients together. Mix together until combined. Add to a baking dish and top with Parmesan please. Cover with cling wrap and place in the fridge.
- Heat a large saucepan over med-high heat and add olive oil, chili flakes, basil and grated garlic. Cook for 2-3 minutes and add in tomato paste. Cook until tomato paste is toasted (4-6 mins) remove basil and deglaze pan with vodka. Cook down for 3-4 minutes and add in cream. Mix together and add in butter and Parmesan cheese. Let sauce simmer on low-med heat.
- In a small saucepan, add olive oil and remove meatballs from fridge. Add to sauce pan and sear each side of the meatball. Once cooked, add directly to sauce and cover. If sauce is thickening up, add 1/4 cup of water and cover. Cook meatballs for 15-20 minutes to ensure they’re fully cooked.
- Slice baguette and place on lined baking sheet. Drizzle with olive oil and toast for 15-20 minutes until golden brown.
- Remove baguette from oven and add ricotta to each slice, followed by meatballs, chopped basil and Parmesan. Serve immediately and enjoy!
Notes
Make a big batch of the vodka sauce and save it for your next pasta sauce later on in the week!