Meatballs in Vodka Sauce

(from castro15’s recipe box)

Categories: Instant Pot

Ingredients

  • Meatballs:
  • 1 lb. ground beef
  • 3 tbsp. bread crumbs
  • 1 tbsp. olive oil
  • 2 tsp garlic powder
  • 1 tsp each onion powder and dried oregano
  • 1/4 tsp each sea salt and black pepper
  • Sauce:
  • 28 oz. can peeled tomatoes
  • 1/2 cup diced white onion
  • 3 tbsp. vodka
  • 2 tsp each dried basil and oregano
  • 2 garlic cloves, minced
  • 1/2 tsp each sea salt and smoked paprika
  • 1/4 tsp each black pepper and red pepper flakes
  • 1/4 tsp raw honey
  • 1 tbsp. olive oil
  • 1/3 cup heavy cream, room temp
  • 1/2 cup basil leaves, chopped
  • 1 tbsp. tapioca starch

Directions

  1. Make meatballs: Line a large baking sheet with parchment. Mix together all meatball ingredients in a large bowl. Using a 3 tbsp. ice cream scoop, portion 8 meatballs. Use your hands to roll into balls; place on sheet. Cover and refrigerate.

  2. Make sauce: In a blender, combine tomatoes, onion, vodka, basil, oregano, garlic, salt, paprika, black pepper, pepper flakes and honey; blend until smooth. Line a 6 1/2-inch-diameter bowl with a large freezer bag. Add sauce and meatballs to bag. Seal and freeze. Once mixture is frozen, remove bowl.

  3. When ready to eat, press Saute on Instant Pot and set to Normal/Medium; heat 1 tbsp. oil. Place frozen meatball mixture in pot; cook until some of the sauce has thawed and there is about 1/2 to 1 cup liquid in pot, about 3 minutes. Lock lid and set release valve to Seal. Press Pressure Cook/Manual and set timer to 7 minutes. When cooking is finished, leave vent in seal position and allow pressure to release naturally. When metal pin in lid falls and all pressure is released, unlock lid. Using a slotted spoon, transfer meatballs to a bowl. Add cream and basil to sauce. Whisk tapioca in 1 tbsp. water; whisk into sauce. Serve meatballs with sauce.

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