mini meatball alla vodka is what happens when your two favorite pasta orders have a baby 🍝🌶️ tiny, juicy meatballs and rigatoni swimming in a silky, blushing tomato cream sauce with just enough heat to keep things interesting. every forkful gets a little bit of everything. 🫶
Ingredients
Mini Meatballs
1 lb ground beef
1/3 cup fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
1 tsp oregano
1 tsp garlic powder
¼ cup panko bread crumbs
1 egg
Vodka Sauce
1 tbsp olive oil
2 tbsp butter
1 shallot, finely diced
3 cloves garlic, minced
¼ cup tomato paste
½ cup vodka
¾ cup milk (or ½ cup heavy cream)
½ cup grated parmesan, plus more for topping
½ tsp italian seasoning
½ tsp red pepper flakes, plus more for topping
salt, to taste
Serves 2-4
Prep time ~10mins
Cook time ~30mins
Cooking Instructions
Make the mini meatballs
In a bowl, gently mix the ground beef with parsley, cumin, oregano, garlic powder, panko bread crumbs, 1 egg, salt, and pepper until just combined.
Roll into small, 1-inch meatballs.
Sear the meatballs
Heat avocado oil in a large, deep skillet over medium-high heat. Sear the meatballs in batches for 4-5 minutes, turning, until browned all over. They don't need to be cooked through yet.
Transfer to a plate and set aside, leaving the drippings in the pan.
Cook the pasta
While you make the sauce, in a pot boil the rigatoni in generously salted water until al dente. Reserve ½ cup of pasta water before draining.
Build the vodka sauce
Reduce heat to medium. Add olive oil and onion to the same skillet and cook for 4-5 minutes until softened.
Add garlic, tomato paste, red pepper flakes, and italian seasoning, stirring constantly for 2-3 minutes until the paste darkens slightly.
Carefully pour in the vodka, scraping up any browned bits. Simmer for 3-4 minutes until mostly reduced.
Stir in the milk and simmer for 3-4 minutes, until the sauce turns a creamy orange-pink and thickens slightly.
Bring it together
Add the drained rigatoni and meatballs and toss to coat.
Turn off the heat then add parmesan and a splash of pasta water. Toss over low heat until the sauce clings to every noodle, adding more pasta water as needed.
Serve
Divide into bowls and top with extra parmesan and red pepper flakes. Serve immediately.
Tips & Notes
Keep the meatballs small, about 1 inch, so they cook quickly and fit on a fork with the rigatoni.
Cooking the tomato paste until it darkens is what builds the deep flavor in the sauce.
Pasta water is the secret to a silky sauce, so don't skip reserving it.
Adjust the red pepper flakes to your heat preference.
Leftovers keep in the fridge for up to 3 days.