Sunday, July 13, 2008

Vodka Sauce and Meatballs

I really wanted to make gnocchi this weekend but there was no way I was turning on the oven for 1.5 hours to bake potatoes. That'll have to happen in cooler weather. So I went ahead and made the vodka sauce and turkey meatballs that I would have made to go along with the gnocchi. I don't have exact measurements but I'll try to estimate for you. I do try and make everything as healthy as I can. I don't fry my meatballs and I use fat free where needed. I did use real butter in this one but it's fine to use I Can't Believe It's Not Butter too. I figured the amount of butter vs. the number of servings it yields wouldn't be that damaging. BTW, the Rachael Ray cast iron pot (thanks Shemeley's!) that I used to make the sauce in is perfect. Keeps it warm for HOURS!


















Sauce:
2 shallots diced
2 garlic cloves, minced
2 TBSP butter
1/2 cup vodka
1/2 cup water
1 can tomato paste
2 large cans crushed tomatoes (I use the no added salt kind)
1/2 cup fat free cream
2 TBSP dried oregano
1 TBSP dried basil
Salt & pepper to taste

Saute the shallots and garlic in the butter for about 5 mins. Add in the vodka and water and cook another 2 minutes. Add in the tomato paste and cook another 5 minutes. Pour in the crushed tomatoes, cream, mix in the herbs and simmer for 1-2 hours.

Meatballs

1 lb 93/7 ground turkey
1 egg
1 TBSP worcester sauce
1/2 cup flavored bread crumbs
1/2 cup parm/romano cheese
1 TBSP dried oregano
1 TBSP dried basil

Combine all the ingredients in a mixing bowl. Shape into balls and bake for 30 minutes on 350.

1 comment:

Joelen said...

This looks wonderful... and I'm sure it tasted great! (You can't go wrong when there's alcohol in the dish!)