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Vodka Sauce Meatballs on Ricotta Toast

Vodka Sauce Meatballs on Ricotta Toast You'll Crave Daily

This Vodka Sauce Meatballs on Ricotta Toast combines juicy meatballs in creamy vodka sauce on toasted sourdough for ultimate comfort food.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Lean Ground Beef or Turkey Can use ground pork or chicken.
  • 1/2 cup Chopped Sun-Dried Tomatoes Omit if preferring milder taste.
  • 3 cloves Garlic (minced) Fresh garlic is preferred.
  • 1 large Egg Use a flax egg for vegan version.
  • 1/2 cup Freshly Grated Parmesan Cheese May substitute with Pecorino Romano.
  • 1/2 cup Panko Bread Crumbs Regular or gluten-free breadcrumbs may be used.
  • 1/4 cup Chopped Fresh Herbs (like parsley or basil) Adjust according to preference.
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Pepper
  • 2 tablespoons Olive Oil Can use canola or avocado oil.
For the Vodka Sauce
  • 3 tablespoons Unsalted Butter Use olive oil for dairy-free.
  • 1 medium Shallot (diced) Substitute with red or yellow onion.
  • 2 tablespoons Tomato Paste Passata or blended canned tomatoes are suitable.
  • 1 cup Vodka Can be omitted if preferred.
  • 1 cup Heavy Cream Coconut cream or half-and-half can be lighter options.
  • 1/2 cup Finely Grated Parmesan Cheese
For Serving
  • 4 slices Sourdough Bread Can substitute with ciabatta or gluten-free.
  • 1 cup Ricotta Cheese Cottage cheese or mascarpone can be used.
  • 1/4 cup Reserved Pasta Water Use stock or extra cream if unavailable.

Equipment

  • oven
  • skillet
  • mixing bowl
  • baking sheet
  • Paper towels

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine all meatball ingredients and gently mix until combined.
  3. Wet your hands and roll mixtures into 1-inch meatballs and set aside.
  4. Heat olive oil in a skillet; brown meatballs for 8-10 minutes, then set aside.
  5. In the same skillet, melt butter and cook shallots and garlic until soft, then mix in tomato paste, vodka, pasta water, cream, and Parmesan.
  6. Simmer the meatballs in vodka sauce for 10-15 minutes.
  7. Toast slices of sourdough bread in the oven for 10 minutes until golden.
  8. Spread ricotta on toasted sourdough, top with meatballs and sauce, then serve.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 29gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 125mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage up to 3 months.

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